Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

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?

share|improve this question
add comment

4 Answers

up vote 6 down vote accepted

Moisten your hands with a clean, 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.

share|improve this answer
    
Wouldn't a quick rinse under the tap and a shake dry be a lot more hygienic? –  TFD May 4 '11 at 1:51
    
@TFD- A clean wet cloth is not unhygienic. The tap would be a pain because I have to do it constantly- every second roll at least. –  Sobachatina May 4 '11 at 2:59
4  
I figured the word 'clean' was implied between 'damp' and 'towel'. –  daniel May 4 '11 at 3:20
    
After a days hand wiping, with fish juices, chicken juices, rice starch etc, I am not so sure it's that clean? It's fine if you are only doing a few, but then if you are only doing a few the tap or a bowl is just as easy (shrug) –  TFD May 4 '11 at 10:33
    
@tfd: Professional chefs go through towels at an alarming rate. Their towels rarely get very dirty. –  Satanicpuppy May 4 '11 at 14:23
show 2 more comments

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.

share|improve this answer
    
This is what I was going to say, works perfectly –  nixy May 4 '11 at 16:16
add comment

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.)

share|improve this answer
add comment

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.

share|improve this answer
    
Why olive? Why not a neutral oil? –  Jolenealaska Sep 22 '13 at 13:17
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.