I did a sushi class at the weekend and think I could get the hang of the rolling part. However, the rice that we used in the class didn’t taste so great, even though it had been cooked by the instructor (who, needless to say, wasn’t Japanese). I think it showed me that the rice is the most basic thing you need to get right, and that this is likely to be the difficult part. I haven’t been able to have a go on my own as yet, because it’s so difficult to get ingredients where I’m living: no wasabi and no pickled ginger in stock anywhere at the moment, and sushi without wasabi is just no fun whatsoever!