We spoke with Shige Fujimoto, a sushi chef at the famed Matsuhisa in Los Angeles for his tips on sushi making. Make sure that you consult your local fishmonger when making sushi, to ensure the absolute freshness of the fish you are using.

How do you train to be a sushi chef?

Most of the chefs train in Japan, starting out as a kitchen helper, then they study how to use the knife. After that they learn how to make the sushi rice. It takes time to learn because at first it sticks to your hands-about 1 or 2 years, it's very difficult. It depends on the person how long it takes to become a chef, but it's often about 3 to 4 years.

What are some good fish to start with when you are just learning to make sushi?

Do not start with fish roe, because part of it is poison--professional people know how to slice it. But tuna is very easy to use. So is halibut, fluke, yellowtail or boiled shrimp. Also try a California roll: avocado and cucumber with crabmeat or imitation crab.

How do you make Nigiri sushi (sushi rice with a slice of fish on top)?

Put a small piece of shaped rice in your right hand. In your left hand have a piece of fish. Put some wasabi on the fish side, then top the rice with the fish. Nigiri sushi isn't that difficult.

How do you make a roll with seaweed outside (maki-sushi)?

Rolls with seaweed outside are very difficult, but inside-out rolls are very easy. Try making the inside-out rolls first--put anything inside, vegetable or meat.

For maki-sushi it is very important that the seaweed be crispy-the more crispy, the more tasty. Put the toasted [nori] seaweed on a bamboo mat, then cover about 70% of the nori with rice [leaving a border]. Put tuna or boiled shrimp or vegetable in the middle, then roll it using the bamboo mat. You shape the roll with the mat over it.

Editor's note: It is important to place the nori so that it projects slightly over the edge of the bamboo mat that is nearest to you. With the help of the mat, start rolling the sushi from the side nearest to you. Place your thumbs on the mat as you start rolling, securing the shape of the roll, and guide the even progress of the roll with your index fingers.

When a person becomes more expert, what should they look for when they choose fish?

Look for whole fish. The fish eye should be clear and the skin should be shiny. Also, feel the stomach--a harder stomach is better, a soft stomach means [the fish is] kind of old.