Should I roll sushi warm?

After watching a lot of videos on making sushi. It seems I have heard over and over again that sushi is made easier to roll when rolled warm. I understand this as a concept. I eat a lot of short grain rice. And working it with my hands is easier the hotter it is. The cooler it gets the firmer and stickier it becomes. But what i wonder is this... if I roll it while warm, and I let it sit till room temperature. Won't the nori be soggy by then? It was my understanding that sushi is meant to be enjoyed room temperature. submitted by /u/nvrmndprincess