I came across a link the other day for a sushi-rolling machine,
HERE
which is great for a novice like me, if I want a perfect maki. But what is that to say of my special rice cooker or wickedly expensive knife? I wonder how that works with the rice on the outside and sea-weed on the inside? Might get a bit sticky.
I figure the sushi rolling machine takes away from the "art" but places the ability in the hands of mere mortals like me.
The tough part is to find the right cuts of toro, shiromi, and hamachi.
If you haven't seen this book, I highly recommend it for your 4+ year old: My First Book of Sushi. Very cute. To quote a portion, "Miso in my sippy cup. Tofu in my Bowl. Crab and avocado fill my California roll."