TGregg 

You can make some pretty decent sushi @ home. These things make traditional sushi (or "inside out" for Americans), and they have a small learning curve to get the rice just right, but this is the ticket! (rats, can't link to Amazon - go there and search for Sushi Maker - get the one that looks like a small PVC pipe called Sushezi Sushi Made Easy) You basically fill it with rice, hollow out the middle, fill it with stuff, close it, cap the end, compress it, uncap it, squeeze it out on a sheet of seaweed then roll it up. Works great. I've made a mountain of sushi with this thing. And now I prefer the seaweed on the outside. When you buy the rice, be sure to get sticky rice. You may have to go to an Asian market.

https://www.amazon.com/Sante-Cookware-SUZ-Sushezi-Sushi/dp/B001P8J1GU/ref=sr_1_1?ie=UTF8&qid=1421981212&sr=8-1&keywords=sushi+maker&pebp=1421981213212&peasin=B001P8J1GU

Wow, thanks for the thanks. Another note, anything that touches rice then touches it again (like your fingers, the hardware, etc.) rinse with water and leave wet. The starch from the sticky rice will build up to impressive levels and make everything gunk up. Be sure to rinse the ramrod as well (easy to forget). This sounds trivial, but man that stuff builds up like losers adding to a losing position!

When I make sushi, I always have a small china bowl filled with water and a tablespoon of rice vinegar. That makes it really easy to kep your fingers and tools clean.

How brave are you Terry?

I have eaten baby live squid in Montreal once.

Asked the chef at the sushi bar (high end restaurant) to give me his most exotic meal. Let's just say i was not prepared lol.

Thank god i had some good hot Sake close by.

cheers,