You really want to leave that to a sushi master. Sushi is not a DIY thing.
as long as you can find sushi grade fisk, evertiung is a-okay
Theoretically. But you would be surprised (or you wouldn't, if you made/ate enough sushi to be able to distinguish between average and above-average sushi... I sincerely hope nobody has ever had genuinely BAD sushi!) at how much of a difference knowing how to cut the fish properly makes a difference. The only case where it really doesn't is if you're making makizushi, since the texture of the fish doesn't really matter. Since you say that you got a sushi "kit" I'm assuming this is the kind of sushi you're talking about, since the only tools required for other types of sushi are a knife and your hands. Want to know more about how to cut fish? Your best bet is to go and sit at a sushi bar. Frequently. And practice a lot at home, though this gets rather expensive unless you fish and it happens to be striped bass season, or you happen to have a tuna permit.
Also, of course there is plenty of sushi that doesn't involve fish in any way shape or form. Either way, look for a roasted nori rather than a dried; it is preferred for making maki, although dried is certainly fine. Under no circumstances should you ever use a flavored (usually if its in english it will say that the flavor is teriyaki) or "ajitsuke" nori for making maki.
there's a place in babylon village that has salmon tartar as an appetizer. $7, but is seriously a half pound of raw fish. it's mixed with chives, spicey mayo, and caviar, with an optional quial's egg on top (raw- but reccomended). it was so good but way too much. i couldn't eat sushi for 2 months
sounds great, but it doesn't have much to do with sushi. sounds like... salmon tartare... go figure...
<a href="http://www.ronfez.net/messageboard/viewmessages.cfm/Forum/52/Topic/21389/page/What_s_your_favorite_kinna_Sushi.htm">Here</a> is an old rf.net thread on sushi.
<img src="http://www.chaoticconcepts.com/bans/toocute3.gif">