high quality sushi at home - good luck.
but your own homegrown Maki combos? easy peasy.
I like the Korean-style rice, which is stickier than the vinegared sushi rice. I spread that on a big square of salted seaweed, lay that on a bamboo rolly mat, then put all the stuff you want in the middle - radish, spinach, beef instead of raw fish if you like, some fishcake stuff, flying fish roe, whatever, then you roll it all up, slice it up, dip it in some soy sauce, and you eat it, quick and easy!