It would be hugely, grossly remiss to claim that sushi-making can be taught in one (skimmed) article, let alone by me. But I do have a history with the stuff: Before writing about food on the Interwebs, I was a sushi chef, and before that, I was a Californian transplanted to the Midwest, shocked by snow, dealing with that shock by watching copious amounts of TV. In particular, I loved watching inspiring documentaries like Jiro Dreams of Sushi. It was powerful to see someone not only so devoted to one thing, but also so sure of that devotion.
My search for this kind of devotion, along with many other little things, pushed me to move to N.Y.C.—not to make or taste the perfect piece of sushi, but to find that one thing I could live, breathe, eat, and dream of for the rest of my life. I followed a Chikalicious marshmallow into a tiny kitchen, then freakishly perfect pickles into an even tinier one. There, I learned how to cut saku (a deboned filet that's been squared off), and from there, I followed warm, seasoned sushi rice to my last kitchen job: a sushi spot.