also, a couple things i forgot...
cook the rice, put it into a wood or plastic bowl...not metal. mix in the rice vinegar. again, no metal spoon. wood, plastic rice spoon...now wait...its gonna be hot as fuck being just cooked. you want it to the point you can work with it with your hands without it burning you. 15 min or so. you can stir it up a couple times while you're waiting to break up any clumps
once you're ready, wet your hands. do it by a sink, or keep a large bowl of water. if you dont, you will have rice stuck everywhere. dip your hands, and just let it run off. press the rice down over the seaweed. for the first times, you can just put the stuff on the rice and roll it with the seaweed on the outside. its easier to roll since the rice wont stick to you or fall off. once you get it down, you can flip the roll over and put all your fillings on the seaweed, and roll with the rice on the outside. its just a presentation thing.
when you cut it, dip your knife in water, cut (sawing motion...press down and probably gonna smash the roll), wipe knife, dip, repeat. you might get 2-3 cuts without wiping the knife off, but it cuts much better with a clean wet knife.