haha I've made sushi on my own, it's slightly challenging but fun..... key is to get your fish at a good market that declares it sushi-grade or calls it "sashimi" (hint: usually an asian market). never make sushi using raw fish that's not labeled as such. raw fish is supposed to stay good in the fridge for up to 3 days, 1 day is my limit.
or, of course, use cooked types of seafood (e.g. crab, shrimp, etc).