[steven]

I think there are a ton of different types of seaweed. I wouldn't be surprised if there was seaweed made specifically for sushi (I'm assuming you're trying to make rolled sushi?).

With that said, what kind of sushi are you trying to make? What's your definition of soggy seaweed?

As far as "too much vinegar" in the rice goes, I think that would also depend a bit on the type of sushi, but in my experience I would put just enough vinegar to where you can taste it, but you don't really notice it in there are notice a great change in the consistancy. You definitely don't wanna have any runny vinegar going on.