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Yeah, sushi's a blast, and one that people expect to be a lot harder than it is. Even without a rice cooker it's pretty easy; with one it's almost set-and-forget.
There's a few types of commercial roll that are either extremely messy to make well (eg tempura spatters oil a lot), finicky to prep right (real crab), or just obnoxious to supply (good luck finding a variety of sushi-grade raw fish), but if you're working with cooked or smoked fish and vegetables, you can easily get closer to 1-4 USD / roll and be grinning the whole time.
They're adventurous, but they're very forgiving. Wrong ratio of sushi seasoning to rice, or use long-grained rice? Still pretty good, if a bit messier to pack together. Forget the egg in your cornbread mix, or didn't preheat your oven for tamale pie? Will come out a little denser, but it's fine. There's a lotta goofs with risotto that will disappoint an Italian grandmother -- some purists will argue against meat or mushroom at all, and even to normal people overabsorbed rice is 'wrong' -- but it'll all still be edible and delicious. All of the recipes can be 'over'- or 'under'-spiced by at least a tablespoon and still have a decent flavor profile, with shakshouka's cumin being the most sensitive.
About the only one I'd have to warn about novice cooks about are the meat skewers: if you cube or slice your meat too thick, or don't preheat your oven or grill, you end up with a really narrow time window where the veggies haven't been charred, but the meat's not mooing(bleating, whatever). Dunking veggies in the marinade before skewering them helps a bit, along with adding some flavour to the mushrooms, but it is still a failure mode.
One trick I learned a while back, but don't know where my link is at the moment to get the specific temperature number, is that you can "cook" your fish in a sous vide, but at a surprisingly low temperature (something like 105-115), which will help with safety but retain that 'raw fish' texture. It then cools down a bit while you're finishing the prep, so it really does seem like it's just the same.
Also, IIRC, "sushi-grade" isn't really a thing. It depends on species, but for many species, all fish that is sold (at least in the US) is required to be flash frozen to kill parasites. I've seen videos of the commercial operations, where they have the fishing boats that go out and catch the fish, then, while they're still at sea, they transfer their catch to a processing boat. On this boat, while at sea, they do the flash freezing and cutting; I can't remember whether or not they included much packaging on the boat or if that was delayed. But the upshot is that for all of the fish that is caught by these large operations, it is completely impossible for you to get a non-frozen fish; it's frozen long before it comes to dock. You'd pretty much have to have a source that is a local, small-time fisherman who is willing to sell you stuff individually right at the moment he comes back in.
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