I made sushi.
Oh, yes I did.
A big thanks to Soy and Pepper for helpful tips (like the bowl of water!). I think it turned out pretty darned good for my first attempt. The rolls didn't fall apart, and I got a nice rice-to-stuff ratio. But I think I could've seasoned the rice a little more.
Here's what I did:
Cook frozen sauced eel according to package directions. Let cool, then slice into 1/4" thick matchsticks.
Cook sushi rice according to package directions. Season with rice wine vinegar, mirin, sugar and salt.
Chop green onions into 2" lengths.
Spread rice on nori (shiny side down), add some eel and green onion, dribble some of the eel sauce on top, then roll. Serve with pickled ginger, wasabi and soy sauce.