On night two we made long rolls, hand rolls and Nigiri and they turned out great!
Big Dead Fish (not to be confused with Reel Big Fish)
Make My Sushi and Eat Sushi
The book had chapters about how the basic elements of Japanese cuisine are less in quantity and excellent in quality. It focused on things like elegant presentation and using the freshest ingredients.
We ended up doing tempura with our sushi (on night three) and fried one of these long rolls, it was yummy!
This post is making me hungry...