I'm going back to the floor to get the ultimate lesson in the perfect sushi.

Here we go. Another deep end.

I've come to the award winning Aaya restaurant in the West End.

The sushi chefs here have trained for up to ten years and are all experts hand-picked from Japan.

- Morning. -Morning.

Teaching me today is sushi chef Yang Wing Quinn, overseen by sushi master Kara san.

Hi, how are you? Good to see you.

Okay.

I'll be tackling three sushi classics, dragon roll, scallop nigiri, and spicy tuna roll.

But first, it's back to basics, rice.

So how long would you wash rice for when you first arrived in the Japanese kitchen?

- For three years, minimum. - Three years? - Three years - Just washing rice?

Kara san he did rice for six years.

Was he a naughty boy?

The rice is washed three times, leaving it soft but sticky enough to mold.

And this is the most important thing for sushi because we say the sushi rice is the heart.

I've been fast tracked through years of rice washing and now it's time to learn how to make my first dish, a real work of art.

The dragon roll — avocado, eel, cucumber and salmon roe intricately wrapped in seaweed paper called nori and rice.

But there's one big catch.

You have to do within two minutes.

- You have to do it within what? - Within two minutes.

In two minutes, but it's impossible to do that in two minutes.

I've been told to copy Kara san's every move.

It's an amazing way of fanning out an avocado, Jesus Christ.

Everything's so precise, everything is so, it's almost like it's in military fashion.

Next step for Kara san, the eel, but I'm still struggling with the basics.

- The rice sticks to your hands so quickly. - Yes.

Kara san is almost finished.

He's so precise.

- This is for one portion. - One portion.

I'm... I'm feeling slightly nervous because I feel for the first time in my cooking career, after 21 years in the kitchen, I'm out of my depth, Jesus Christ.

In under two minutes, Kara san's done and I've only just begun.

It's incredible. The level of concentration. Shit. The amount of work that goes into it. So underestimated.

13 minutes later, dragon roll (is) eventually done.

All my worries are the timing.

13 minutes needs them in two minutes.