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?
I was invited to a sushi making class when we visited Tokyo. We were each given a small bowl of water to moisten our fingers so the rice won't stick. After our trip, I made some at home and decided to use the back of a soup spoon and lightly spread the rice scooping as needed to cover the nori. Just dip the back of the spoon in water before spreading the rice. Usually 2 - 3 small scoops will do as opposed to 1 clump. I make sushi all the time now and this method works best for me; rice is more evenly spread out and does not get squashed. Yum! Good luck, ENJOY!
When making aranchini ," Italian rice balls " in my presses i use flour before pressing. Since flour is used in the next step for dredging it allows the rice not to stick to the mold and can be easily removed. Also i have found water works as well. But when you add moisture you just increasing the probability of future tackiness. As for Sushi, flour wouldn't be a wise choice.
Renolds makes a non-stick foil. It's the bomb for spreading and pressing.