Sushi Master

Sushi at home looks simple until you get to the rice. The rice is the whole job.

Shop ahead: short-grain sushi rice (ordinary rice will not hold together), rice vinegar, nori, and fish — only fish the seller confirms is safe to eat raw, otherwise use hot-smoked salmon or prawns. Rinse the rice until the water runs almost clear: that is half the result. Cook it, let it cool to warm and fold in the vinegar with sugar and salt using a wooden paddle, cutting strokes, not stirring it into porridge. Keep your hands wet, spread a thin layer of rice on the nori and do not overload the filling: beginners always put in twice what is needed. Roll tight on the mat, cut with a wet sharp knife, wiping the blade after every slice. Arrange it properly on a board and serve it to someone instead of eating over the sink.

What else have I called difficult without once trying it with my own hands?