I was in Japan for 6 weeks in March / April and I'm already missing their sushi. This is my attempt at a salmon nigiri which was nowhere as good as a top sushiya in japan but at the very least conveyence-belt level, definitely much better than most salmon nigiri you find in the UK.
Quite happy with how I cut the skin also !
Looks fantastic!
My experience making sushi is that it is very time consuming to prepare. The rice needs to be made in advance to cool with the rice vinegar seasoning, then you have to cut the fish, assemble everything (nigiris are easier, but makis/uramakis are a bit more involved to get wright).
I'm curious if your experience is similar.