"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).