Think making sushi for dinner is more of a hassle than it's worth? By creating your own custom blend of ingredients, sushi making becomes a fun dinner party activity and DIY addition to your menu.
As Gourmet Live points out, getting the rice right is key — use sushi rice, rinsed well, cooked just right and with the perfect blend of sugar, salt, and rice vinegar. In terms of fillings, don't feel the need to limit yourself to ingredients you've seen in restaurants. If you're using raw fish, be sure to buy sushi grade fish from a fishmonger you trust. Also try using cooked ingredients like smoked salmon, crab, and even beef. Cut ingredients to thin, pencil-sized strips. Read on for more homemade sushi tips from Gourmet Live.
• Read more: Eight Great Tips for Homemade Sushi Rolls at Gourmet Live
Related: Summer Project: Make Vegetable Maki Rolls with Kids
(Images: Romulo Yanes/Gourmet Live)
How to Bake a Potato: Three Easy Methods
How To Cook Tender, Chewy Wheat Berries on the Stovetop
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Straw Mat from The ...
Must-See Small Cool Homes: Week Two
Beth's Romantic & Retro Residence
We had two sushi making parties that were great fun. I do recommend keeping the number of guests small. We had over ten folks and we were all spread out and had trouble making sure that the needed ingredients were close enough to everyone.
My number one tip: WET YOUR HANDS. Sushi rice is hella sticky.
the rice in that picture looks like brown rice.... is there a kind of sushi rice that is whole grain?? where can i find it??
I think I've found an easier though probably not authentic way to spread the cooked rice with rice vinegar: a flat wooden spoon (preferably rectangular). While I use one hand to create the edge of where the rice goes, I use the spoon to carefully "spread" the rice while it's still warm over the nori. Make sure the spoon is wet or at least coated with the rice vinegar mixture to make the rice smooth out easier. Less messy but still fun.
If you want to make it even easier, roll the sushi into cones. That way you don't need much skill or extra equipment.
I don't really see this here but in Japan, mayo corn was a popular filling. Also canned tuna + mayo. It's pretty good! (I would always use veg tuna)