I would suspect that, as the article hints, the art of enjoying sushi varies to some extent depending on the chef. For example, I was once taught that you should dip your fish slice (and not the rice underneath) in the soy sauce, put it back, and then be careful about making the fish side landing on your tongue first when you put it to your mouth. A - litteraly- twisted exercise.
But maybe the chef was just having quite a bit of fun watching customers handle three dimensional rotations with chopsticks :)
Use your fingers instead of sticks and use quick movements to prevent disaster. You can get good at it with sticks but it is totally okay to use fingers.
Other tips: never ever stick your sticks standing up in a bowl. Slurp your broth/noodles. And finish every grain of rice or noodle you order. (If you're in japan, anyway)
But maybe the chef was just having quite a bit of fun watching customers handle three dimensional rotations with chopsticks :)