What you will need: cutting board, sushi mat or wax paper, sheets of nori for sushi, sushi rice, veggies of your choice, umeboshi paste, soy sauce, mustard or any dip of your choice and a sharp knife. Note: buy toasted sushi nori so you get the correct kind of nori seaweed. Sushi rice will say sushi rice on it; it's the sticky white rice.
Cook your rice according to the package a few hours or a day before you're making your sushi. You want your rice to be entirely cooled so having it cold in the fridge overnight is best. Sushi takes a little bit of planning so make alot of rice and store it for later use. Steam your veggies beforehand too but you can steam or cook them before you're about to make the sushi.
I cut up and steam sweet potatoes, I cut up cucumber in small pieces, I cut up avocado, I've used romaine lettuce, you can use pretty much any veggie, just cook it (if needed) and dice it up into small pieces. Set up your table with a cutting board, sushi mat or wax paper on the board, rice nearby in a bowl, a small bowl of water to dip your fingers in and have your veggies nearby too. Make your sushi on a table where you can spread out.
2. Spread your veggies on top of the rice but don't put too many; you still need to roll the sushi. Using the sushi mat or wax paper, roll the nori over, wet the top of the nori sheet so the nori sticks together and press the sushi roll down for a few seconds. The two nori ends should stick together and you will have an uncut sushi roll.
For this particular roll, I steamed sweet potato and I cut up cucumber. I dip the sushi in spicy mustard; I bought the kind with no added salt.