I've made sushi a few times at home now. For the most part it turned out ok but it takes a really knack to get the proportions of fish to rice right. My real question is about the rice. I'm using a short grain sushi rice (Tamaki Gold) and rice vinegar from the Asian store. I mixed it in a real Hangiri bowl using the slicing motion recommended. It is really, really sticky! Is this normal? I try to keep it off of everything but it's like glue. Somehow I ended up stepping on a few pieces with my socks on and managed to track it around my kitchen floor. I made the sushi shortly after making the rice and it's not quite room temp yet. Should I wait until it has cooled more before making it? Any tricks to making great sushi rice?