Here's what I posted in another thread, just giving some examples..
First you'll need some short grain japanese sticky rice, I use Kokuho Rose. You'll need to put the rice in a strainer, and the strainer in a bowl. Run water over the rice while mixing it around with your hand. When the water has filled up the bowl, dump it and continue washing the rice. You will need to do this probably 5 times or so, or until the water runs clear. I use a rice cooker to make the rice, I suggest you do the same unless you know how to make it on the stovetop. Check out this video for the technique (NOTE: Don't use the rice vinegar mixture they show at the beginning, as it contains too much vinegar. Get a recipe off the net.)
How to make sushi rice.
When the rice is done, you are going to want to dump it in a
wooden bowl. The reason for this is that it draws away the excess moisture from the rice, allowing it to be the right consistency. If you use glass or ceramic, it won't be able to draw away this moisture. Pour the rice vinegar over the back of a wooden spoon and on top of the rice. Slowly fold the mixture in while fanning the rice to cool it. Once the vinegar mixture is integrated into the rice, place a wet towel over the bowl and the rice should be ready to go.
How to make a spicy tuna roll
The basic procedure goes like this. Get a piece of your nori, you may have to trim it down to a rectangular shape. Grab a handful of rice, and put it on the nori (I think you put it on the shiny side, check video to make sure.) Spread the rice to the edges of the nori. Get your sushi mat (covered in seran of course) and place it on top of the rice. Slide a knife under the nori and flip the whole thing so it goes like this from bottom to top: Table > Sushi Mat > Rice > Nori. You now place your ingredients inside and you are ready to roll. There is a technique to rolling so you will have to watch a video and practice to get it right. Basically you roll it over partially, pull the mat back, then finish the roll. Place the mat over, smash it down so its all even, and pop your roll out. When you are cutting you have to use a VERY sharp knife, and make sure that the blade is wet after every cut or else you risk it sticking.
As far as the fish is concerned, nothing less than sushi grade will do or else you will be sorely disappointed. Be sure to find a good fish market that offers the sushi grade, and be aware that it will be frozen. As such, you will need to buy the fish at least a day in advance and put it in your fridge so that it can defrost slowly. If you can't find high enough quality fish, a simple California roll with imitation crab stick, avocado, and cucumber will suffice for your first time. The only other thing I can tell you is to watch as many videos as you can so you can take in all these techniques, then experiment with it. I've only done it twice, and some rolls come out better than others. Practice makes perfect, good luck!
