What I did was put the rice in a bowl and fill with water. Any debris will float to the top after sitting for a little while. Then you wash your sushi rice several times until the water looks somewhat clear. Let the rice soak for around 15 min or so then let it dry. I used 1/2 a cup of rice so I used 3/4 cup water to boil. Whatever amount you add 1/4 a cup of extra water in addition to the amount of rice (hope that makes sense). So for 1 cup of rice your water measurement should be 1 1/4 a cup of water...or something like that.. ANYWAY! 

Put your water into a pot, add a dash of salt, and turn up relatively high (a notch or two over medium). Once you see tiny bubbles trying to form add your rice. The water will come to a full boil pretty quickly. Let the rice boil for 1-2 min (stir a little if needed) then turn your heat down low low low. As low as you can without turning it off. Let the rice continue to cook on low for 15-20 extra min. Don't uncover!..Nope..No peeking!

As for the seasoning on the rice..take rice vinegar, a dash of salt and a dash of sugar and mix on the stove until the sugar is dissolved. (Do not boil) Move your rice from the pot and put either on a plate or wooden bowl. Sprinkle your vinegar mix over your rice with a spoon.

Cut up whatever you decide to put into your sushi rolls. I used cucumber and shrimp. I used a mix of seasonings for my shrimp but some common ingredients were salt, a little cumin, garlic (powder), onion (powder), chilli powder, red pepper and so on. I added some flour, mixed and fried lightly.

Spread your rice on your nori sheet leaving about 3/4 an inch uncovered (on the side farthest from you). Line your ingredients up on the side closest to you and begin to tuck and roll the sheet over itself. Finish rollin' that sucka and slice it! lol I like to use serrated knives for cutting or something nicely sharpened and it's also good to wet the knife every so often because when cutting the rice will make the knife sticky.