Tools: shit to cook anything you need cooked, like chicken, cook that stuff before you eat it.
Rice cooker/rice spoon
No really the rice spoon is extra perfect for patting and spreading the rice
Bamboo sushi roll mat, which you either wrap in cling wrap, or put in a plastic bag, so nothing gets stuck in the mat.

Ingredients: meats you like to eat
Vegetables you like to eat
Other not desert shit you like to eat, like hard boiled eggs, or mayo, or cream cheese.
Seaweed (Nori)

Instructions: lay out your bamboo may wrapped in plastic, Line up a piece of Nori on mat.
Regular roll: spread and press a thin layer of rice over all but a centemeter of the far end of the Nori piece.
Inside out roll: spread and press a thin layer of rice over all of the Nori, then turn over do the rice is against the mat (imagine that!)

Lay out your fillings out in a line along the side closest to you, about an ince from the bottom edge. Do not use to much, cause that makes it hard to roll.

When you roll it shuffle the bamboo mat out of the inside as you roll... Or you'll have a bunch of bamboo in your roll and shit wont work.
Seems obvious, but rolling technique, other than always squeez and press as you go, is hard to describe.
Once it's fully roles up, roll it back and forth a couple of times to make sure everything is good and compressed before cutting it.

The roll on the left was Doug first roll, which he started making with almost no instructions and used way, WAY to much rice.
The one on the right is the last one. Doug warned me that there was almost no rice left... There was only like a 1/4 cup of rice left so I spread it out real thin and made a roll I honestly thought was gonna fall apart right away.