Mission 033 - Where I learn to make sushi

Now that I am officially once more residing in New Zealand, there are lots of things that I'd like to do. Things I need to learn how to do. One of these is making Japanese food.
Food is one of my great loves, following close on the heels of sunshine and fresh air, and leading travel by a long neck. While I can't claim to be Michelin-star quality, there are several things I do well, and some that, with a little more attention, I could probably make money from, as long as I'm not drinking wine while I cook it.

I'm pretty good at Italian, Greek and even French. I've tried my hand at simple Indian, Thai and Chinese. But Japanese has always been left to a 'dining out' choice. Bit of a shame really, when I love it so much.

Now, take sashimi. I reckon that's a breeze. All you need is really fresh fish, a very sharp knife and a little bit of hand-eye coordination so you slice the fish and not your fingers. I already have some rather special Japanese knives (bought from the seriously amazing Tokyu Hands store in Tokyo, but that's another story). And I know where to get some fresh fish (Auckland Fish Market). And most of the time, my fingers keep themselves away from sharp implements. Sushi though, has a few more challenges. So this is what I've chosen to get the Japanese ball rolling. Although it's a cliche, it's a great summer starter. And you can buy most of the ingredients in the supermarket, including the bamboo roll thingy. I give myself until November 20th to make it for the first time. Anyone want to volunteer as a guinea pig?

By the way, I will post some piccies of the lovely Japanese ceramic knives here in a day or so. They're sharper than stainless knives, and can cut practically anything, except pumpkin, apparently because they don't flex. Or are pictures of knives a bit weird? Never mind, I know those of you who cook will appreciate my knives. Won't you?