I am thinking about taking the plunge, buying an expensive knife I will only use once or twice, and making my own sushi.
I am, however, experiencing some doubts, some apprehension because of all the usual health concerns.
So I'd like to hear more about how people handle sushi in its homeland. Do Japanese families commonly make sushi at home, or, like here, is it considered something best left to the experts?
Thanks in advance.