Nori rolls are not hard to make with a bamboo mat and if you don't feel like taking your chances with raw fish smoked salmon works just as well.
I have a tip from a japanese friend of mine: before add the vinegar: heat it with two teaspoons of brown sugar until the sugar is melted (around 2-3 minutes) let it cool a little (3 minutes or so) then add to the rice, the result is great, it enhances the flavor, and the best part is that the rice is easier to gather. - 26 Jan 2003 (Review from Allrecipes USA and Canada)
A tip I learned from some Korean friends... when cutting the nori use a sharp blade dipped in water, it will make the knife slide right through instead of tearing the nori. Re-wet for each slice or two. - 26 Jan 2007 (Review from Allrecipes USA and Canada)
Wow! I've always been afraid to try making California rolls because it looked so difficult...my family loves them SO much, in self defense, I found your recipe. It's authentic, and absolutely perfect and a piece of cake to make. I subbed crab instead of salmon, but will try salmon too! At our local HEB it's expensive to buy, but now, I can make my own @ less than half the price and they taste better! Fresher! Thanks for sharing! My only comment is this...when making the rolls, dip your fingers in water to spread out the rice on the nori...also, dip your very sharp knife in water too...helps to cut the seaweed very cleanly! - 08 Nov 2005 (Review from Allrecipes USA and Canada)