One of our new ceramics classes is a 3-session workshop where you can make your own sushi set. Taught by sculptor Sarah Emond, the class covers everything from boat forms to what glazes to use.

Meanwhile, sushi is thriving in many cultures outside Japan and the United States, as locals put their innovations to work alongside the American Philadelphia Roll and California Roll.

The Moscow Times had a roundtable discussion of Moscow’s sushi chefs on Russian-style sushi. What makes it Russian? According to Seiji Kusano of Seiji, “If I made “Japanese” Japanese food, I think nobody would like it. So you have to change its taste. For instance, Russian people favor stronger, more intense tastes, especially sweet. We also use endemic products, like black caviar, which cannot be found in traditional Japanese cuisine.”

Back in the Americas, sushi is a regular feature at Brazillian rodizio steakhouses—such as New York’s Churrascaria Plataforma—thanks to Brazil’s large population of Japanese ancestry.

South America also figures into the origins of legendary sushi chef Nobu Matsuhisa of Nobu fame. Matsuhisa developed his distinctive style in Peru and Argentina before he became the sushi guru to the stars.

Or, lastly, there’s the fact that the web’s best-known guide to sushi restaurants, The Sushi World Guide, is based in, well… Germany.