So, you'll need to have something to go on top of the rice. Pictured (clockwise from the top) are eel (unagi), tuna (maguro), an unidentified fish that was marked as salmon (sake), but didn't taste like it, and imitation crab, or fish cake. All, with the exception of the tuna, came from a Japanese market. The tuna was from a Central Market (which is owned by HEB). An important note: do not assume that fish is sushi-grade because it "looks good." Sushi-grade fish is checked for parasites, so make sure you check with whoever is behind the counter. If they don't know, don't buy it.
  
 
 Step 3:

So, let's start by making some nigiri, which is a small brick of rice with a slice of fish on top. First of all, get a bowl of water to wet your hands. I can't emphasize this enough! If you don't wet your hands between making pieces of sushi, you will never finish! Rice becomes stuck to your hands, and it turns into a huge, frustrating mess.

You'll want to slice the fish up into pieces that are a little larger than 2" x 1/2". Thickness should be to your liking, though when they are thin, it's easier to eat. You also get more servings out of it. Any fish you have left after you've used up your rice can be eaten as sashimi, if you wish.