Here is what you need for sushi.
Sushi grade rice. Not minute rice but whole grain rice.
Sushi grade tuna steak $8.99 per pound at most
Smoked or raw salmon
Crab like substance (preferably leg type pieces)
Hand fan (Asian or like in church in the south)
Glass or pitcher of ice water as tall as your knife blade
I know it sounds complicated but it really is not hard at all. Most of the odd items only need to be bought once and can be found in an Asian grocery store.
Step 1: THE RICE
I wash my rice at least three times before I cook it.
Measure out the rice to be cooked and put it in your cooking vessel. add cold water to cover the rice completely. swirl it around with your hand or rice tool. Pour out the water being careful to not lose rice. Repeat this process until the water runs clear from the vessel.
Your rice is ready to cook. Follow the cooking directions on the package.
After the rice is cooked IMMEDIATELY remove it from the cooking vessel. Put it into your wooden bowl. At this point it is a good idea to turn on your fan and point it at the bowl of rice. Now comes the vinegar. I make 2 cups of rice and that needs about 4 tablespoons of vinegar. ANY vinegar will work for this process. If you wish to do so you may pick up some rice vinegar but I found that this imparts a vinegar flavor to the rice. I use standard white vinegar and it adds ZERO flavor to the rice.
Add the vinegar to the rice and turn it over with a spatula or rice tool a few times to evenly coat the rice but do not break the rice in doing so. Gently is best. The fan will cool the rice and give it a nice sheen at the same time.
A wood bowl is used because with the addition of vinegar, a metal bowl would flavor the rice a metallic flavor. Wood also absorb excess water from the rice.
Set the rice to the side and turn occasionally to allow it to cool.