"japhar81" > wrote in message
...
> 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?
>

You don't necessarily have to go out and buy very expensive Japanese knives.
You can certainly get away with any of the common knives like Wustof,
Henckels, etc etc. The important thing is that it is always kept sharp.
Unless you are trying to cut a roll with a butterknife, as long as you draw
the
knife towards you slightly as you cut, the roll will not mush.

> Second, the rice -- how much vinegar do I put in? How mushy should it be?
>

ahhhhh
Sorry for late response but the rice should never be "mushy".
If it is mushy, either it was cooked with too much water, or you put in too
much
vinegar, or you didn't cut and dry the rice.
Cut means to run the shamoji (rice paddle) through the rice vertically,
during which time
you use a hand fan to cool the rice (which is now sushi-meshi).
If you don't have someone else to help by fanning the rice, don't hesitate
to cheat
and use a room fan on a low setting not too close to the rice.
When done, the rice should be basically cool and certainly not "mushy".
M

PS: Use a grain or two of the rice crushed to make the nori stick when
making a roll.