Once your ingredients have been placed, tuck your thumbs underneath the makisu and place your fingers on the opposite side of the ingredients. Then roll your mat and nori towards your fingers and apply pressure. Be sure that the rice rolls completely over the ingredients and there isn't anything sticking out.

"For sushi, the rice is the most important component. The fresh fish is a given," he said. "A sushi chef knows how to pick out fresh fish to serve, but it is how the rice is prepared that makes sushi amazing.

While sushi-making overall isn't excessively difficult, some aspects can pose challenges, especially for beginners. One of the trickiest parts is achieving the perfect sushi rice consistency, as it requires precise measurements and the right cooking technique.