> wrote in message
...
> "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...
>
> Starting point only:
>>
>> 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?
>
> http://www.chefknivestogo.com/kyoc6chefkni1.html Wet the knife with "hand
> vinegar" (1 Oz. rice vinegar, 1 cup water) before slicing (not sawing).
> Moisten your hands with it to keep the rice from sticking.
>>
>> Second, the rice -- how much vinegar do I put in? How mushy should it be?
>
> 2 cups rice, cooked, covered, in 2-1/4 cups water (plus 1 Tbs Mirin, if
> you
> want it sweet) and cooled. Fold in up to (3 Tbs rice vinegar, 1 Tbs sugar,
> 1 tsp sea salt, pre-mixed and cooled ), do not stir, it should not be
> mushy! Cover the bowl with a damp cloth to keep it from drying out.
>>
>> 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?
>>
> Hold, pressed firmly for 30 seconds or so before unrolling mat on cutting
> board.
>
> --
> Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
>
> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
> !

I understand what you mean by sawing (back and forth with the knife a few
times), but whats the propper cutting technique?

What I mean is, is it just a press straight down (thats how it appears when
I watch at the local bar), or is it actually a slice? If so, towards or away
from yourself? Do you add pressure or is the knife's weight enough? Do you
make a long motion or a short one?

Thanks again everyone for all the help!