Reddit mentions of Stainless Steel Sushi Sashimi Knife

Traditionally, it would be something along these lines.

Depends on what ingredients you're looking for. If it's things like sushi grade rice/rice vinegar/soy sauce. Those are pretty consistent anywhere you go. T&T, Oceans, Btrust, Yuan Ming, Walmart, Loblaws, are all viable options. If it's something like sushi grade fish, then that is out of my scope. I have been to two different places for fish, specifically Angelo's seafood shop and Costco, both for salmon and I find the quality of the fish to be the same between both places, with Costco being significantly less pricier. The cool part is that Costco removes the salmon skin already so it's even easier to slice. If you're making maki (sushi rolls) seaweed and the rolling mats can be found virtually anywhere. I seen them sold at T&T the other day. Fish eggs are also pretty standard and are usually kept frozen. If you're making California rolls, any I would use Hellman's mayo and the avocados I use are pretty soft for flavour and texture. Imitation crab is also pretty standard anywhere you go.

Edit: You also need a good sushi knife. I got this knife which came from Japan to cut the fish with ease. It's cheap and works wonders. Slices fish like butter. Here's the non-referral link to the knife on Amazon.ca.

Edit 2: Fun fact, there's no such thing as "sushi grade" fish. The term "sushi grade" is more of a marketing gimmick. Most seafood markets will pride themselves on the quality of their fish naming it sushi grade but are simply betting their reputation on how fresh the fish is. In reality, Costco's salmon is my favourite to use as it's super fresh, you can slice it up into freezable portions and make sushi/sashimi whenever you want. Costco offers both farmed fish and wild fish. Farmed fish is fattier which is ideal for sushi and has a lower risk of parasites whereas wild fish is leaner but has a higher risk for parasites. As for cooking, I still prefer farmed salmon over wild salmon because you're sacrificing a tiny bit of flavour for a far softer, juicer fish.

Edit 3: Review YouTube for fish slicing techniques, the way you slice your fish will have a big impact on the eating experience. I generally hold my knife at a 45 degree angle when slicing salmon, perpendicular to the grain (so 90 degrees perpendicular to the grain/fat of the fish.) It makes it easier to bite through the pieces and easier to eat.

Holy crap, sorry for the great wall of text haha.

Looks pretty good for a first try. To me the key to sushi is getting the rice tasting just right, the rest can be expensive or cheap ingredients but still be great. Also if you buy nori in bulk packages, get one that's resealable and has a moisture absorption packet inside, cause it turns tough and chewy otherwise.

If you plan to continue making sushi, a simple Sashimi/Sushi knife makes things nice. It's angled on only one side and holds a sharp edge, made to glide through sushi rolls and fish easily. Avoid using it on frozen fish or other hard ingredients and it'll last for a long time. A good knife works way better than wetting a regular one and wiping it off every few cuts, but the experts still recommend you do that.

The last tip is to watch lots of youtube videos of professionals and practice which style you like the best.

Been needing a new knife for my kitchen, tired of using small steak knives haha.

EDIT: or this one, whichever one you think would be better (: