On Mon, 28 Feb 2005 20:20:38 -0500, "japhar81" >
wrote:

>Hello all,
>I've tried making sushi a few times, and I keep running in to a few issues,
>maybe someone can help me out...
>
>First, cutting the rolls -- they always mush on me. I know its because my
>knife is a POS. Can someone recommend what I should buy?
>
>Second, the rice -- how much vinegar do I put in? How mushy should it be?
>
>Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped my
>rolling matt in saran wrap like I think Im supposed to, and spread my rice
>on the nori, then flipped it with the rice side toward the mat. When I try
>to roll it, the rice comes off the nori and sticks to the saran wrap.
>
>Oh, and one last thing, rice vinegar works ok to keep the nori edges
>together on the roll, but they tend to come apart when cut, other than a
>better knife, should I be using something else to bind the nori to itself?
>
>Thanks in advance for the help.
>

what kind of rice are you using, how much water are you using, and
what (sort of implement) are you using to cook the rice?