To make sushi rolls (not hand rolls), you must use the sushi rice recipe listed on this site.
Spread the cooled sushi rice onto a piece of nori (seaweed – you can buy the dried nori at most grocery stores) about a quarter of an inch thick. Be careful not to tear the nori.
Along one short edge of the nori, place your ingredients. These can vary by preference. Some common sushi fillings are shrimp, salmon, tuna, albacore – actually, any sort of fish, crab, avocado, cucumber, cream cheese, green onions, Chinese hot sauce, eel and really anything you think might go well with sushi rice and nori. Sashimi, raw fish, is often served in sushi, but many sushi ingredients are cooked (I won’t eat sashimi, but I love sushi).
Once you have all of your ingredients lined up on the flat nori, along one side, take your sushi roller. I suggest putting it in a ziploc baggie of the same size and squeezing the air out – to keep it clean. Roll the sushi from the end with the ingredients on it using the sushi roller. It’s a lot like rolling a cigarette, and if you think you’ll do better without the roller, go ahead. 
Sushi is fine by itself, but I suggest side dishes. You can find many recipes online, or you can buy premade ones. I suggest my Japanese pickled cucumber dish, and a packaged miso soup (available from most grocers), plain with chopped green onions and shitake mushrooms. Serve sushi with a drink – either Jasmine or green tea, or sake. For desserts, you can have a fruit dish or a Japanese ice cream. Either way, I suggest making a whole meal of it – meals are almost a ceremony in Japan, and it’s fun to recreate them in America (or anywhere else).
