On Tue, 1 Mar 2005 15:06:46 -0500, "japhar81" >
wrote:

>
> 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!
>

if your blade is sufficiently sharp, you shouldn't require much force
to slice anything.