Toasted nori: This is the seaweed in which you wrap & roll your rice & veggies.
Sushi rice: This is a high-starch rice that is sticky. Without it your rolls will be a disaster.
Wasabi: This is the green paste you love to hate. It is delicious, but it burns.
Sushi mat: Tiny sticks of bamboo tied together. This you will use to get a tight roll.
Then decide on the veggies you want inside the roll. I like sprouts, carrots, chives, fresh herbs, avocado, cucumbers, & mushrooms. I also like to add a bit of cream cheese to one or two, because it is delicious that way. I marinate the portobello cap in soy sauce and ginger, then grill it in a pan with some sesame oil. Then I slice the cucumber, carrot, mushroom, & avocado into long thin matchsticks. Now you are ready to get started.
Lay one piece of toasted nori onto your sushi mat and cover with a thin layer of cooked and cooled sushi rice. Allow a 3/4-inch margin at the top & bottom of the nori. Decide on three or four of the ingredients that are in front of you, and add them to your roll. I think that chives, cucumbers and mushrooms are a delicious combo. Place each ingredient down end-to-end in the center of the rice bed. Add a tiny bit of wasabi paste down the length of the nori. Put a tiny bit of water on the tip of your finger and swipe it across the top margin of the nori. Start rolling at the bottom as tightly as you can without damaging the roll. Press the damp end of the nori onto the outside of the roll. Use the sushi mat to tighten-up your roll by lapping one end of the mat over the roll and pulling the other end of the mat tight. Using a sharp knife, cut the roll into six or seven equal lengths. Garnish with paprika or sesame seeds and enjoy. You just made your first sushi roll. That wasn't so hard, now was it?