Sushi lovers appreciate the combination of flavors and textures a single bite can hold. Behind the hand rolls and nigiri are techniques that have been crafted over centuries. “People think sushi is just fish on rice,” said Jeffry Duong, owner of Sushi Iku, “but they don’t know that there are so many different types of fish and ways to prepare it. There are hundreds of thousands of methods of doing things, and I think that pushed me to learn more.”