Critique please what am I doing wrong?

Began my sushi making journey a couple months ago, these are some of my better attempts starting from the most recent to oldest.

Both times recently I rolled and didn't seem to be able to cover the whole nori, leaving a noticeable gap with nori showing through. In both cases I used Botan brand rice in the rice cooker and added 1/4 cup of sushi vinegar to 1 cup uncooked rice while it was still steaming hot. The first time it was too loose and didn't stick properly, and the second time was too sticky.

For cutting I have a ~$60 USD blade and been pouring water on it before cutting in a sawing motion.

Any and all tips appreciated!