The first time I attempted to make sushi rolls was a bit of a failure. Let me tell you the 2 biggest mistakes that you should never repeat. 1. Using regular rice
2. Not having sharp enough knives
Not using sticky rice will make your "rolls" turn out more like "lumps", unable to hold their shape. Not having a sharp enough knife in the house will lead you to go crazy trying every knife you own, but consistently squashing every roll. If it can't cut through the nori (seaweed wrap), it's hopeless. You might as well not even try to make sushi rolls.
So after I correct these two glaring problems, I think I'll be able to make some darn good avocado and shrimp rolls. And if you're wondering, yes, you do see a strip of bacon in that photo. My dad and brother-in-law were horrified at the thought of eating any type of seafood, raw or not, in the sushi; so we made special "bacon asparagus sushi rolls", about as not Japanese as you can possibly get. And the worst part? They hated the sushi anyway. Last time I try that. Next time I'm going to put eel in it and really scare them. Bahhaha.
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