While rearranging some cooking utensils the other day, I found just about everything needed to make sushi: a mat, paddles, wasabi powder, nori, rice.
I picked up some rice vinegar (after trying it today, I may use it for salads but didn’t care for it in sushi rice) and decided to use the steamer as a rice cooker for the first time.
I didn’t have many traditional fillings on hand so made do with carrots, sauteed mushrooms (I prefer the taste to raw) and cooked cod from last night.
The rice came out perfectly, at least, to my taste. One big advantage 
of cooking it in the steamer: it slid right out, no waste.
The result was quite satisfactory. Edible, in fact. Certainly far superior to the pre-packaged kind. 
I have a fabulous sushi book that was probably a gift from Peter, so if I can find a source for the fillings, especially unagi, and if Ron likes my preparation, we may be eating home-made sushi more than store-bought.