I'm not sure about the ratio of seaweed to rice, but I can answer your other questions.
The most common type of seaweed used is nori. You can find it (along with all other sushi equipment) in the Asian/international food section of your grocery store. It's normally in a clear, flat, plastic package.
You use one piece of seaweed per roll. You lay it out flat on your bamboo mat, and arrange the rice all over the nori (seaweed), to every edge except one, leaving a 1/2 inch gap. Then arrange your veggies on top of the rice, at one end, in a line. Using the bamboo mat as a guide and to help keep control, start rolling from the edge opposite where you left the gap. Press firmly as you are rolling.
The 1/2 inch is used to seal the nori to itself, so the roll doesn't unstick.
My favorite filling is fresh cucumber, or even small pieces of roasted sweet potato. Most sushi has a filling, and it can be dipped in soy sauce, served with wasabi (Japanese horseradish) or pickled ginger.
Try this site for more info
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Re: Seaweed
