Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top 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? 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. 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 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. 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. 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. The way that we sushi chefs do it at the bar is to keep a container of parsley filled with water. sushi grade fish preparationA moistened micro cloth helps as well.sushi in mississauga all you can eat Sign up or log insushi online order jakarta Sign up using Googleorder sushi laval Sign up using Email and Password Post as a guest 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 rice sushi or ask your own question.Tips and Techniques for Making perfect Sushi at Home

Making sushi at home will become easier with practice. But it is always good to keep a few things in mind as you are making your first attempts and even throughout your career as a sushi shokunin. Herein I have compiled a list of tips that even I have to remind myself of sometimes when I get the urge to make sushi at home. Making sushi at home is not a breeze, but the fruits of your efforts will be worth it. Remember to buy sushi grade fish or other seafood if you intend to eat anything raw. Otherwise you risk illness from parasites and bacterial contamination. And handle your food carefully, being particularly careful to keep your raw ingredients well chilled when not in use. Never let your raw ingredients touch anything other than your utensils and the food you intend to eat it with (N.B. Catalina Offshore Products is where I get most of my fish). When working with the sushi rice remember to keep your hands moist otherwise the rice will stick to your hands as much as itself.

Keep a bowl of water nearby and continue to moisten your hands as you go. Or rinse under a faucet if your hands become too sticky. Don’t overwork the rice, either when seasoning or when creating the bed for nigiri sushi or maki. Your sushi rice needs air to make good sushi. Rice paste just doesn’t cut it (and that’s an ingredient for a subsequent section of this website… Avocado can be slippery. Try to cut it into manageable slivers instead of chunks that will shoot out of your maki (cut roll). Placing it down before other ingredients can help it to stay in place while rolling your maki. Some of the harder to find garnishes can be grown in your backyard. Daikon and Shiso (perilla) are available online and can be planted in your garden for use all summer. Daikon can also be stored for the winter in a root cellar or similar conditions. Just beware, plant shiso in an isolated container (like a planter) because it will spread fast and take over any area in which it grows.

I learned this the hard way. A sharp knife is your friend. Hone it before you use it for your sushi session. There are even special knives that an itamae will use to cut the fish called a bento knife. Whle this is a great tool, it is by no means required. But they are great to use if you have one. A dull blade will crush your maki, so have a sharp knife and use a clean motion with very little pressure to cut your maki. Your lack of effort will be rewarded. Keep your knife blade barely wet when cutting your maki (cut roll). This will facilitate a clean cut so as to not crush the roll. A good way to do this is to dip the knife tip in a bowl of water and turn it so that the tip points up. Tap the handle on the table to let gravity do the work of sending the water down the cutting edge. Keep your workspace clean. Stray rice can mess up making that next roll. Drops of water will make your nori gummy and difficult to work with. Making Maki (cut rolls) Making sushi and especially maki is not easy.

Think about what you are doing and keep practicing. Your first few attempts will almost certainly not turn out they way you want. Try not to get discouraged and it will become easier over time. If it has been a while since you made sushi, you may be rusty as well so keep that in mind and don’t expect your first attempt to turn out well. If your maki doesn’t stay closed or falls apart you may have put in too much rice or filling. Try to pay attention to how much of each you put on and don’t overdo it. Remember, you want a relatively thin layer of rice on the nori sheet, about ¼ of an inch thick or less and well aerated. You should also have at least one inch and up to ¼ of the nori sheet free of rice at the closing end or the roll will end up too large. Any leftover nori can be cut off the roll before it is sliced into pieces. If you are getting frustrated with making maki, take a breather and make some temaki (hand rolls). They are much easier and just as satisfying. They look nice too.