Pressed sushi is a great starting point if you want to make sushi at home. Best of all, even if you don’t have access to sashimi-grade seafood, you can still make sushi at home. This recipe came from a Nobu cookbook which I helped to edit. Chef Nobu is brilliant and knows what flavors appeal to the wide masses.
A box for pressing the sushi is required. Oshizushi hako 押し寿司箱 or a wooden sushi press mold. Here is an example of one sold on Amazon in the US:
For this recipe, mince shiso and myōga (ginger buds) and mix into vinegared sushi rice along with some toasted sesame seeds. Variations of this could include thin-sliced cucumbers or pickled gari (ginger).
Press the rice mixture into the wooden box that has been wiped with some rice vinegar. Press just enough to bring the rice together, but not too hard, and then remove the box. Slice into bite-size pieces and wrap with toasted nori.
To add seafood to this you could do grilled unagi, shime saba (pickled Pacific mackerel), or salmon sashimi over vinegared sushi rice.
The Nobu Sushi Cookbook in Tokyo is sold at his restaurant. I have yet to see it sold at any bookstores, sadly. Online, in the US: