japhar81 wrote:
(snip)
> 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.

Saran wrap is way too sticky to use for sushi with any good results.
Use the cheapest, brand-x plastic wrap. It usually isn't any good for
what it's made for, but it works well for sushi for that very reason.
If your sushi rice is a little too sticky, you can use a CLEAN thin
sponge that has been dipped and squeezed out until only damp with a
50-50 rice vinegar-water mix, to wipe the plastic wrap before flipping
the nori rice down. Using two mats will help a lot with this. If you
just cover your mat with the wrap, once the mat is removed from the
roll after light pressing, you should be able to peel the wrap from the
roll even if it is sticky. As with all sushi, how you make your rice is
one of the largest factors to arriving at a professional looking roll.
You MUST use short grain rice. Using just the right amount of pressure
after the rolling is also very important. Too much pressure and the
rice will become too sticky and have an unpleasant texture in the
mouth. Too little pressure and your roll will fall apart when cut.

The three most important things to do when making sushi a Practice,
Practice and Practice.

When goofing up sushi, eating your mistakes is not such a bad thing!

Have fun!