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Hi, Reader,

If I asked your friends what you are known for, what would they say?

I’m not talking about your job. I’m talking about the person you are outside of work.

For me, it’s cooking. More specifically, it’s making sushi.

I still remember the first sushi roll I ever tasted: the salty hint of soy sauce and seaweed, the warm rice wrapped around a crunchy cucumber, and the unique combination of textures in every bite.

From that moment on, I became obsessed with learning how to make it myself. What followed has been a 25-year journey filled with misshapen rolls, overcooked rice, small breakthroughs, and a whole lot of fun.

But sushi has given me much more than a cool party trick. It has helped me make friends, bring people together, and create something I’m genuinely proud to share.

Over the years, though, I’ve realized it has given me something else…something that has become increasingly valuable the more seriously I’ve taken my work.

And something I believe we all need to find for ourselves

There’s a question I like asking the people who know me best:

What is one thing holding me back from living a fuller life?

When I asked my therapist, she shared something that felt obvious once she said it, yet still incredibly profound:

“Your mood is directly correlated with the success of your business. When you have a good day, your mood goes up. When you have a challenging day, your mood goes down. That creates an enormous dependency on things outside your control.”

It made a lot of sense.

I spend most of my waking hours working, talking about work, or thinking about work. I take tremendous pride in what I’m building, and I have big aspirations for both the impact I can make and the financial freedom it might create.

But too often, I’ve allowed that to become the main thing.

Even after meaningful time with family and friends…or time spent exercising and taking care of myself…I still feel an urge to engage my mind. To improve at something. To learn something new. To create something I’m proud of.

A serious hobby gives me a place to direct that energy without the emotional baggage and pressure that come with a career. When I’m making sushi, I can become completely absorbed in the process. For that period of time, there is no revenue target, customer problem, or measure of success beyond the work directly in front of me.

And the more I practice, the more I experience another part of the pursuit that I find deeply satisfying: the slow process of developing genuine expertise.

Most of us spend our early lives learning a little about everything.

Math. History. Science. Eventually, we choose a major, enter the workforce, and begin narrowing our focus.

When I first majored in accounting, I thought there were only two paths: audit or tax. What I eventually discovered was an enormous field of possibilities, and that the greatest opportunities often come from going unusually deep in one particular area.

For me, that became strategic finance: the ability to translate a business into a spreadsheet.

Expertise is valuable professionally. It allows you to solve harder problems, distinguish yourself from others, and create more value.

But its rewards extend far beyond money.

There is something deeply satisfying about dedicating yourself to a craft. Putting in the hours. Studying hundreds of different resources. Repeating the same process over and over, searching for one tiny detail that can make the result slightly better.

Over time, those tiny improvements compound. And there are few things more rewarding than seeing what focused effort can turn you into.

Professionally, I’ve spent years trying to master strategic finance.

Personally, I’ve spent even longer trying to master sushi.

I may never completely master either one. But the pursuit of both has given me a life fuller than I could have imagined.

I still remember making an entire platter of sushi for guests, only to discover that the rice was undercooked and almost inedible.

I’ve spent hours searching the internet for the name of a Japanese pepper I once tasted at a restaurant. I eventually found it: yuzu kosho.

I’ve connected with sushi creators on Instagram, questioned sushi chefs at weddings, and searched Facebook forums for small tricks that could make each ingredient just a little better.

I’ve learned which seaweed has the best crunch, how to keep rice warm without drying it out, and which gloves stop the rice from sticking to your hands.

I’ve also taught sushi classes to mothers in my neighborhood, made sushi for bachelor parties, and prepared large dinners for family and friends.

Every mistake, conversation, class, and meal has pushed me a little closer to mastery.

And I’m still nowhere near done.

There is so much more to learn, make, and experience in the world of sushi. I plan to keep getting better, one roll at a time.

Now, how about you?

What is one hobby outside of work that you love, or would like to take more seriously?

I’d love to hear your story.

Have a great weekend!

Josh

Your CFO Guy