Yes, I make my own sushi all the time. The Japanese have turned sushi into an art and one cannot himself a true sushi chef without years and years of training.
The Japanese of different regions have their own slightly different versions as well as the Koreans.
The nigiri type, the small pieces topped with sliced fish, is easier to make. The cut rolls will require some rolling practice along with some special tools.
When it comes to homemade sushi, the cost is in the fresh, fresh, fresh fish! Although rice prices have gone up, the rice vinegar, salt and sugar are cheap. It's the type of fish you want to use that will cost you money. You must buy sushi-grade fish which means that the shipper understood that the fish will be eaten raw.
Here is a little primer:
Sushi BasicsMain Types of Sushi
