The Essencials (sp) of Japanese Cooking is one of my favs. Another is simply titled SUSHI. The 2nd book goes into detail on the body types of several fish & how to best slice them. I can get ISBN numbers if you would like, but it would be tomorrow before I could get back to you.
Careful not to use too much rice, keep your hands wet, keep your knife wet. When cutting rolls only make 1 or2 cuts before wiping your knife & rewetting it.
You'll need to experiment with the vinegar mixture to see what works best for you.
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Preparing a fine meal with quality ingredients is the most practical way we show our love. How we plate shows the depth of our caring. | 
Learning about Japanese cooking & sushi 
