I am laying out my sushi rice by forming it into a ball with my hands and spreading it on the nori. I watched some video tutorials on this, and it seems like the rice is not sticking to the chef's hands. How do you not get the rice to stick to your hands?
Tell me more
×
Seasoned Advice is a question and answer site for
professional and amateur chefs. It's 100% free, no registration required.
|
Moisten your hands with a damp towel. This helps the rice not stick. (Look at any sushi bar; the chef will be frequently moistening their hands on such a towel). |
|||||||||||||
|
|
Keep your hands wet. I usually use a small bowl of water next to my prep area, and dip my fingers in whenever things get sticky. |
|||
|
|
|
When you use vinegar for the rice, rub some on your palms and fingers diluted with water. But be sure to flick it off, or your hands themselves will get sticky. Damp towels work too. (I joined cooking.SE just to answer this question -- I can hardly cook an egg, actually. Hah.) |
|||
|
|
|
I wear a thin disposable glove and put a drop of olive oil on it. The first rice ball I make will have the most olive oil residue on it but after that it is unnoticeable on the remaining pieces and there is zero sticking. |
|||
|
|
