Probably not very good with the presentation (I need a proper knife, which I don't have for this), but I mostly do salmon (and yesterday also did tuna) and an idiot "sandwich" experiment.
But let you be the judge... taste-wise, it depends on a lot of things you use: the type of rice, the type of rice vinegar, the quality of salmon, the algae, how long you wait for it to sit, etc.. Mine would never be as fresh as the ones in the restaurant, even if prepared at home, because I lack the technique and experience others have. And mostly, I take quite a long time... But I would say, one of the most important parts is how to cook the rice and its taste. And for me, because I can never achieve that algae "semi crunchiness" that I had one day at the restaurant... I think I need to let it sit in some sort of paper to absorb most of the water. As an alternative, I let is sit a bit in the fridge, and because my fridge removes humidity slightly, it will dry the outside of the sushi a bit more. In this photo it was "before" going into the fridge.
Wow! Not bad, at all! 👏