Maki rolls are dead easy and the good thing is you can put what you like in them.
The rice is the key. Get a good Japanese rice and a bottle of sushi vinegar. You mix the vinegar with the cooked rice to make it sticky and flavor it.
There is also a Japanese mixed spice. I forget what it is called but we called it shake-shake - LOL. We make some rice both ways and have both on the table.
Then you buy some nori papers. That's the seaweed wraps. Some type come in large sheets, just cut them up with scissors.
For the ingredients cut up some cucumber into long thin slices. We buy the "fake" crab. We fry up some egg - make it like a big flat omelete and cut to shape. We also have used spam - learned that one in hawaii. You can do raw tuna, snapper and other fish but it has to be top quality. Avocado is nice and we have been known to put a little mango in. Tuna salad is also good.
There are lot's of websites to help with this but making rolls on the fly is also fun for the guests. In fact you should not pre prepare the sushi or it will get soggy.
BTW - We have rolling mats but they really aren't necessary. We end up rolling them in a hand.
For "traditional" sushi (i.e. rice with a toping) its a little different game but nothing too hard to do.
The tough part is finding top quality raw fish. I haven't look but I also haven't seen.
BTW a friend of ours found a sushi shop somewhere in upper bukit timah that is pretty reasonable and they make platters for take out.
