Let's say, I only want to make 1 sushi roll right now.  Is there a good way to store the rest of the rice for tomorrow's rolls?  And what about storing the nori? 
I don't agree with Manne on storing rice.  If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice.  You might be able to use short grain rice in a rice pudding.  But once the vinegar and sugar is added to make sushi rice -- I wouldn't try saving it for sushi -- it's not going to have the same consistency the next day, and I really don't think it would work.  You'd be better off making a vegetable roll or two with the leftovers and chilling that for the next day.  Off hand, I'm not sure where I might re-use leftover sushi rice where the consistency wasn't an issue ... maybe a rice-based casserole?  As for the nori -- I use a zip-top bag, and compress the air out, and haven't had any problems. 