From busser to sushi chef, sophomore Josie Fry has been working at Shoga Sushi Bar for over a year now.

When an opening for a sushi chef was announced, Fry jumped at the opportunity to begin rolling sushi.

“Before starting work I had to learn how sushi got to the United States and how it became so popular,” Fry said.

Being able to learn and memorize the various different terms related to sushi and the extensive menu was one of the more difficult undertakings Fry was required to master before making rolls on her own.

Stepping into such a position as sushi chef was not only exciting for Fry, but also held meaning greater than just a way to move up in ranks at Shoga.

“What inspired me to start rolling sushi was my ethnic background. I’m a little bit Japanese, but I am half Asian,” Fry said.

Having a welcoming and approachable team of coworkers made the transition much easier for Fry to feel accepted into her new role.

“The chefs have really taken me in and it’s a very friendly environment,” explained Fry.

Prepped with the right knowledge and skill set, Fry began rolling sushi on her own during week nights at Shoga.

The ability to form simple ingredients into a work of art is one thing Fry likes about her new job rolling sushi.

“I would say the Tarantula roll is the hardest to make because there’s a whole crab in [the roll] and you’re trying not to crush it at all,” Fry said.

When sharing her thoughts on the craft of rolling sushi, Fry described that paying attention to the minor details becomes very significant.

“You can add little decorations and how you pour the sauce…sushi is all about the looks, it’s definitely flavor too but a lot of it is the looks because you want it to look good and presentation is key,” Fry said.

Looking past the precision and intricacy of what goes into making sushi is an easy thing to do. Much more than quality of taste goes into the art of rolling sushi which makes for a better appreciation of the food itself.

As for the future, Fry shared that she won’t be pursuing sushi rolling as a career. However, she finds that her experience working at Forty One South and Shoga, now as a sushi chef, is a skill she wants to keep throughout college.

“I don’t think becoming a chef is my long term career goal but I would love to do it through college,” Fry said.

While most sushi chefs start their career in later walks of their life, Josie has started at the young age of 16.

What makes this story so unique is that Fry is one of the youngest sushi chefs Shoga has ever hired, making the job she holds one-of-a-kind in Sandpoint.