"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.