I found out that a friend of mine knows how to make sushi and since it is one of my favorite foods, I've just got to learn how to make it. Here are the instructions she sent me.

Here's a list of stuff you'll need to do basics. Tomorrow, I'll bring in some rice, nori and 2 Umbushi plums so you can try it.

Sushi Rice - (short grains of white rice that becomes very sticky when cooked)
Vinegar (1 tbsp for each cup of cooked rice. I usually use rice vinegar, but you can use any kind as long as it is fairly mild)
Honey (1 tbsp for each cup of cooked rice)
Nori - (thin sheets of seaweed) sometimes referred to as Sushi Nori
Salted Umbushi Plums

For the filling, choose items such as thin strips of steamed carrots, red bell pepper (steamed or raw), raw cucumber, avocados, etc, and/or raw fish (I'm not experienced with the fish).

Also, you might want to have some wasabi, sesame seeds, pickled ginger and tamari (soy sauce) on hand to season/garnish the sushi.

To begin:
Cook the rice as you normally would (1 part rice to 2 parts water for about 20 - 25 minutes, adding salt if desired.).
Let the rice sit for at least 10 minutes or until it is cool enough to handle.
Stir the appropriate amt of vinegar and honey into the cooled, cooked rice.
Prepare a bowl of water with about 1/4 tsp of salt added to it, and put this bowl of water aside. You will use the bowl of salt water to dip your fingers into in order to spread the rice onto the nori.
Lay a sheet of nori on any DRY surface.
Spoon about 1/2 c cooked rice mixture onto the nori.
Using your fingers, press and push the rice so that it evenly covers the nori. You will want to leave 1 inch of nori uncovered along the edge farthest away from you.
Lay a thin strip of any combination of your fillings across the rice about one inch from the edge closest to you.
Roll up the nori beginning with the edge closest to you and roll it away from you making sure that you stop before you get to the part of the nori that you left uncovered. In order to seal the roll, dip your fingers into the salt water and gently moisten the edge of the nori that you left uncovered. Then finish rolling up the nori. The moistened edge will be the "glue" to hold the roll together.

Slice the nori into segments about ½ to 1 inch thick. Season and enjoy!