On Tue, 1 Mar 2005 14:59:38 -0500, "japhar81" >
wrote:

>
>"japhar81" > wrote in message
...
>>
>> "barry" > wrote in message
>> ...
>>> 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?
>>
>> I did 4 cups of rice, 5 cups of water, in a covered pot (teflon coating).
>>
>Oh, and its short-grain 'sushi rice' from the local oriental market.
>

when you describe the rice as sticking to the saran wrap like that my
first thought is that something about the moisture level in the rice
isn't right. ideally, the rice texture should allow it to hold
together loosely when compacted gently yet retain a relative
fluffiness.