I don't have a recipe for this, just a bunch of tips! I think it's best to learn sushi making in person with someone experienced than reading how to do it.
Sushi is really fast to make when you've made it a few times before - this took me about 30 minutes, which includes 12 minutes of cooking the rice.
I cook my rice in the microwave. Use sushi rice and rinse it in a colander under the tap. The rice to water ratio is 1:1.5, and it takes about 11 minutes in my microwave. 1 cup of dry rice makes around 3 standard-size sushi rolls. Remember to fan it once it's cooked and to very gently stir through a little rice vinegar with a little sugar mixed in. It should end up nice and glossy.
While the rice is cooking, prepare your fillings. Clockwise from top: mushroom, radish (an experiment!), omelette (egg plus a little bit of sugar), shredded barbecue chicken, carrot and cheese in the center (not exactly a traditional ingredient, but it was introduced to me as a sushi ingredient by my Japanese sushi instructor!). This is just what I had available to use in the fridge - be as traditional or as creative as you like with your fillings.
Rice spread on the nori. To avoid getting rice stuck on everyone and everything in the kitchen, use a metal spoon dipped in water, and spread the rice with the back of the spoon.
Rolls. Put them in the fridge for 15 minutes or so to chill before slicing. To make slicing easy, wipe the knife in-between each cut.
Ready to eat (with Kewpie mayonnaise of course!)