Sushi has gone real famous around the world after WWII (although has been there for centuries), besides the falling of Hiroshima and Nagasaki; and also a matter of fact, the Pearl harbour. The staple food of the Land of the Rising Sun, has somehow managed to wet the apetite of many people around the world, including the uniqueness of how they are being eaten. This food certainly need no introduction, and ideally need no remaking or promotion. Some called it a roll of cold rice fish, sea weed and some other flavoring (OED).
I am determined to call it remaking of shshi because first timers trying to make some simple form of Sushi may have to redo it all the time! Yes practice make perfect but we must acknowledge some of the no-no of making Sushi.
I remember making the Sushi rice ( known as Shari しゃり) itself is an adventure, cooking the japanese brown or white rice. Using short or medium-grain, they are usually more starchy; why? The Japanese know that the more starchy it is the better because they (the rice) can hold the ingredients better. Clever! 
Some homework for those diving in, like I was many years ago. Go to the grocery and you will find that they are usually labelled as sushi rice. Cleaning the rice itself is a mystery as the rice must be soaked to remove the starch before cooking them. Steaming them for about 15 minutes is usually sufficient. When it is almost cooked, a mixture of sushi vinegar is necessary, mixing the vinegar, salt and sugar in a pan over slow heat. Usually until the sugar is dissolved. Layout the rice on flat plate to cool down the rice. Sprinkle the vinegar over the rice and let them cold and also to remove the moisture. Use a fan to speed up the process. The rice should be have a shiny look now. Use it right away then.
Rolling them calls for what sushi you intend to make. 
Makisushi (巻き寿司) is perhaps the easiest and first timer like me then started with this. Makisushi is rollinng the rice with cucumber, low costs for error and that’s OK. Use Japanese Cucumber as they are usually narrower when slicing them. As for the seaweed, use roasted seaweed sheets known as Nori. They are perfect for Makisushi.
Rolling them? Use Bamboo Sushi Rolling mat. There are many videos in the youtube first timers must watch before diving in. Oh ya, make sure the vinegar rice is not too starchy or soft. Keep them cool at all times before starting.
OK?
No fear right? Keep trying, you can do it!
Cheers
photocredit: http://media.fromthegrapevine.com/assets/images/2015/10/
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