Sushi, that is... And it is the easiest thing in the world...
The most important part of sushi is the rice.. I am sure that my method is not "the right" way, but it is what works for me.
Sushi Rice enough for 2 rolls
1 cup sushi rice
1 1/4 cups water
seasoned rice vinegar
First, set yourself up with a steaming apparatus. I put a ring mold in the bottom of my widest pot with lots of water, then balanced a bowl on top of the ring mold (a cookie cutter would work, or a short tin can with both lids removed). Get the water boiling.
Then, rinse the rice until the water runs clear. Add the measured amount of water and place in the steamer; cover and let steam for 25 minutes.
Remove the rice from the steamer and add seasoned rice vinegar to taste. Stir in and allow to cool.
After the rice is set up, the rolling is easy. Just make sure you have a bowl of water handy to dip your fingers in before pressing the rice onto the sheets of nori.
The fillings are easy too, make what tastes good. I did a california roll (crab, avocado) for Rob and an asparagus, sesame ginger chili avocado roll for me.