Some helpful tips I've picked up from both working as a Sushi chef and passed down by my elders. Hope they help you!
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This tip is for safety, eating raw fish poses very little risk as long as precautions are taken. Remember to always get "sushi grade fish" if you intend to eat it raw. Not doing so will put you at risk for bacterial contamination as well as harmful parasites. Always handle your food carefully, Keep the raw fish in good refridgeration. Cross contamination can turn a good piece of sashimi into a potential health hazard! Only let the raw fish come in contact with your utensils (clean, of course!) and the food you intend to eat it with.
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Working with sushi rice can be a mess, if you don't continually moisten your hands (otherwise it'll stick to your hands). Keep a bowl of water handy.
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Overworking the rice can turn it into a paste like substance (sushi rice needs some air) that's no good for making sushi, so be sparing in how much force you put on it.
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Avocado can be tricky because of how slippery it is. Try to divide it into small pieces instead of chunks that are more likely to slip out of the maki (cut roll). Putting it down before other ingredients can help keep it in place while rolling the maki.
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Some of the garnishes can be a pain to track down (grocery store employees will look at you in shock when you ask them for Shiso), so growing these yourself can save alot of coin and time. Daikon and Shiso (perilla) are available online and can be planted in your garden or even window sill. Daikon can also be kept for the cold months in a basement or something similar. Keep in mind that Shiso grows like wildfire so keep it in a good container(like a planter).
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A sharp knife is your key to great maki. Sharpen it everytime before your sushi making session. They seel special knives used to cut the fish called a bento knife. Even though this is a really great knife, it is by no means required. If you've got one you're in luck. A dull knife will squash your sushi, a sharp knife is very important, use a quick clean motion with very little pressure applied. Pretend your preforming surgery, no one wants a wood chopper getting their appendix out..
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Keep your cuts clean by keeping the blade semi-wet when cutting. A good tip is to dip the tip of the knife into a bowl of water and then turn it straight up to allow the water to run down the blade's cutting edge.
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Cleanliness is godliness!. Stray rice can mess up making that next roll. Water is important but stray drops of water will make your nori gummy and difficult to work with.
