Hello! Thanks to the Melonhead for giving me a guest spot here.
Use some type of fancy rice here. Actual sushi rice is obviously great. I like to use Jasmine rice. Before cooking it rinse the rice a few times with water to get rid of residual white stuff. Bring to a boil 2 cups of water for every 1 cup of rice. Simmer for 15 minutes. Don't take the lid off once you start simmering. Some rice will stick to the pan but that's what we want here, that being said make a little extra to account for what will be lost.
While the rice is cooking start prepping the fish. Cut that salmon all delicious looking like in the picture above. I guess two and a half inches by one inch is a good estimate for our nigiri pieces. For rolls we're cutting cubes, maybe 1/2 inch by 1/2 inch and as long as possible. Tuna is another staple of sushi and I recommend some nigiri pieces of that as well. Fresh yellowfin tuna will have a nice rich, dark red color to it. You will need to skin the salmon and you'll need a sharp knife to do so. If you ask nicely perhaps your fish market will do it for you. If you're doing this at home be patient. Flip the salmon over, skin side up, and start working the knife under the layer of skin. Keep peeling back the skin as you go. You will want to get rid of the skin and the pink to reddish layer in between the skin and the orange salmon meat.
Take your sheet of Nori (seaweed) and spread the cooled (still somewhat warm is a good thing, just not hot anymore) rice out on it with a spoon. This step will likely try your patience the most. You need to be careful not to rip the seaweed as you spread this sticky rice out onto it. I recommend prepping a few sheets at once and keeping them to the side so that you can make your rolls all at once without this time consuming step in between each one. For your first time I recommend cutting the nori in half for rolls that are easier to roll up as they are only half as long. The picture above uses this approach.
For the next step cheat. Take a piece of cling wrap and cover your bamboo mat with it. Hold it together on the backside with a piece of tape. This will really help avoid any disasters if you decide to give the inside-out roll a try (rice on the outside).
Now, carefully make the all important first turn. You don't need to get all the ingredients inside that first flip but they should all be rolled up after two full turns. You only get about 2 and a half or three full turns before the roll is complete.
Nigiri pieces are easy, you just need to be okay with having your hands covered in sticky rice. Simply take some of the sticky rice and work it around in your palms to create a little ball of rice, smaller than the strips of fish you are about to lay on top of it. Place the fish on top and yep, it's that easy.
Chop sticks are optional but soy sauce is a must. Serve a small dish/bowl on the side for everyone. Dip your nigiri pieces and individual roll slices into the soy sauce. Edamame makes a great appetizer or side. You can pick up a bag of this in the frozen food aisle. Ability to work a microwave is all that is required to make it. You may also garnish your rolls and nigiri with pickled ginger and wasabi if you're into that sort of stuff. Pickled ginger is bought as is and wasabi is bought as a powder that you add water to. You end up with a paste that basically amounts to green horseradish. Some people like to add a little bit to every bite to kick up the spiciness.
Finally, I've never liked that standard recipe format where they list all the ingredients at the beginning. It makes the recipe seem more like work and less like fun to me. So, I've highlighted as I've gone along all the ingredients and materials that I covered here. They are listed below for your reference: