[Typhoid]

Sushi is actually pretty easy and straightforward.

For the rice, I cheat. I just use a rice cooker. But before putting the rice into the cooker, put it in a strainer and run it under cold water and get out as much of the starch as you can (Unless you are using 'sushi grade' rice, then you won't need to).

Then you need to have your seaweed wrap laid out on the bamboo-rolly thing (Which you don't need to make the sushi unless you're just starting, I suppose. I personally don't use it, and roll by hand).

Do it near a tap that you have with a slow stream of cold water running, just so you don't need to keep turning it on and off - wet your hand a little, and then wet the seaweed. Not to the point where it's decimated, but you don't want it to be flaky.

Then blanket rice (depending on how thick you want your roll to be) on top of the seaweed. It's best not to go from edge to edge to edge to edge if you're just starting out. Especially leave maybe a half/quarter inch on the side opposite of you, and a finger-widthish on each side, just to keep it easy.

(The way I find easiest to get rice onto the seaweed is to wet my hand so the rice doesn't stick to it [or else the rice will definitely stick to you], roughly put some on the seaweed and then flatten the rice out with a utensil, such as a rice-spoon-thing.)

Then just put whatever you want laid out however you want it laid out on top of the rice. You can put it all on the part nearest to you, or you can put it uniformly along the whole thing. This obviously depends on what you're using.

After all that, you're ready to roll.
You start with the edge closest to you and just roll. It's really that simple. Picture it like rolling a burrito without folding the ends in on itself.
If your seaweed isn't sticking to itself after you roll it, hold it shut, wet a finger or two and dab along the edges, and then utilize the bamboo carpet-thing and roll it with some pressure.

As for what to put in it, that's all preference. Same with what type of seaweed to use. Right now I have 3 different types, 2 Japanese and 1 Korean, and they all work and come out the same way. There are subtle flavour differences, so aside from trying it yourself you won't know.

If you'd like, you can also add some rice vinegar and/or sugar to the rice after it's cooked and before you start using it. All preference and what you're used to, again.

Another sushi-type thing that I like making is ridiculously simple that I learned from my friends Japanese dad when I was little.

Just cut a sheet of seaweed in half, put a small bit of rice in the middle, if you'd like, put something inside, and then roll it into a ball. Dip it in sauce, eat it, etc.

As for "what side of the seaweed do I use" thing - shiny or dull, I actually have no idea anymore. I just stick 'em down and roll 'em up. They both work the same for me.