I've been making sushi for 38 years and I'm still learning. You have to consider the size and color of the ingredients how much salt and vinegar to use and how the seasons affect the fattiness of the fish.
There is a lovable quality about the actual tools. One feels so kindly to the thing that enables the hand to obey the brain. Moreover one feels a good deal of respect for it without it the brain and the hand would be helpless.
