Thank you. I have one of these. Is that ok? Also, would you mind sharing the recipe? I think I add the Su and just toss it around and wait for it to cool. Not wait for Su and rice to cool and then cut/flip (I'm also about to look up what "cutting" sushi rice is...).

This $6 knife sharpener. All of our knives are so sharp now, it's so worth it. Especially if you're like me and refuse to handwash anything, dishwashers are brutal on blades