May i suggest something. The key to great sushi is getting the rice correctly. It requires rice vinegar, and sugar, and letting it cool just right, and stirring it only enough.
The fish and the nori (please remember to toast it )are easy. So i recommend that anyone can be a great sushi chef if you just go by your local sushi restaurant on your way home from spearing. Just buy sushi rice already prepared. And if you are friends enough with them, just trade the rice for a nice head, or filet. Also have them throw in some ponzu sauce.
With a great room temperature sushi rice, ponzu, wasabi and your fresh fish, you cant go wrong. Might i add in also getting some fresh green chives and some sesame seeds to toast as well, and maybe a bit of toasted sesame seed oil for the diced fish that you scrape off the bones. Because remember when you fillet a fish you leave all kinds of great meat on the bones. take your spoon and run it down the bones making a thhhhhhwrrrrrrrpppppp noise. In your spoon will be loads of small pieces of meat. Add in some sesame oil, and fresh chives, and a pinch of sesame seed and eat like tar-tar. Or use this for your rolls so you can save your prize pieces of fillet for your sashimi. You will be amazed at how much fish you get off the bones like this.
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