This week me made sushi. I had one failed attempt at sushi several years ago---decided to wing is, did no research, and used long grain rice...results were a tasty but crumbling mess. I went out afterward and bought the proper rice, and never got around to making it until, finally, this week.
This time, I followed instructions. If you google how to cook sushi rice, there are many, detailed sets of instructions. I was overwhelmed by some of them, and finally settled on using Alton Brown's method, which tasted and worked great.
We rinsed the rice and drained it until it was fairly clear-I found I needed about 6 rinsings to get fairly clear water, rather than the 2-3 in the instructions. After rinsing, it looked like this:
Then we cooked it according to the instructions. It came out nice and sticky and quite tasty and looking like this:
Then we laid out all of our ingredients and implements. I tend to be impatient with preparation, and generally wanting to dive right in, but it really helped to have everything right at hand. In our picture, from left to right, top row first: bowl of cold water (for dipping hands and knife), cooked and cooled sushi rice, shredded carrots (our choice of filling), nori sheets, and the bamboo rolling mat.
We checked the rice again for flavor, and all was well.
Then we spread about a cup on all but the top inch. Then spread a row of carrots in the middle, and rolled. I found we needed to seal the outer edge with cold water to make it stick a bit better.
The finished rolls looked like this.
My favorite online instructions for rolling were found here.