Sushi rice must be mixed with its seasoning and then stirred and fanned until it cools. Traditionally, the mixing and cooling is done in a hangiri. You can use a large bowl or large shallow container though.

You'll need this to make your own sushi seasoning. (vinegar, mirin, sugar, and salt -- see http://www.cookingcute.com/perfect_sushi_rice.htm for recipe)

Some toasted nori sheets to roll up your sushi. For a sushi rolling tutorial: http://www.cookingcute.com/maki_sushi.htm

You can probably find this a lot cheaper at an Asian store.

A more economical option. You need a sharp, thin blade to slice through your sushi and toppings/fillings.

Garnish your sushi and keep the wasabi and picked ginger separate with little grass dividers.

Used to make delicious spam musubi. Don't knock it until you've tried it! For tutorial and recipe: http://www.cookingcute.com/spam_musubi.htm

For shaped sushi.

To help form perfect rolls if you're not too good at sushi rolling.

To hold your temaki sushi, which looks like little ice cream cones with filling.

Doesn't everyone need a sushi boat?

A traditional bento to display your sushi.

A floral-themed sushi plate set.