Hello I have a question regarding how to handle sushi rice.
I searched this NG for info and didn't find it so I
thought those who make it themselve can offer some
pointers.

Currently I use a pre-mixed sushi vinegar to put in the
rice. What I have problem is, how to get the rice to stick
to each other, as well as to the topping (fish, omelette
etc), but NOT to my hands when I am making it. I can't seem
to get the rice to stick to the omelette, but they stick to
my hands quite well. Most recipes call for a dab of wasabi
on the underside of the topping, which makes it even more
slippery. If I wet my palms then the rice won't stick
to them, but that also makes the rice more slippery. On a
related note, how do I spread the rice evenly and thinly
on the nori when making rolls, when again, they tend to
stick to each other, and less to the nori?

I appreciate any pointers from the chefs here.


kwong (at) nbnet (dot) nb (dot) ca

Hello I have a question regarding how to handle sushi rice.
I searched this NG for info and didn't find it so I

Currently I use a pre-mixed sushi vinegar to put in the
rice. What I have problem is, how to get the rice to stick

It semms that you probably cook the rice too soft. When all the water has adsorbed into the rice grains should be somewhat 'al dente' or even a bit hard inside. After cooking the rice is left under a wet towel and the moisture will spread more evenly and the inside will get softer.

When you add the vinegar mix with cutting motion to separate the grains. Use as large bowl as possible to cool the rice more quickly. Let cool properly because warm rice is too sticky.

to each other, as well as to the topping (fish, omelette
etc), but NOT to my hands when I am making it. I can't seem
to get the rice to stick to the omelette, but they stick to
my hands quite well. Most recipes call for a dab of wasabi

Rice will not exactly stick to the topping, especially omelette. However, with good (hand) tecnique it is possible to press rice on the topping so it will hold together when eaten. So practice. (Nigiri literally means 'pressing or grip'.) Omelette is difficult to keep over the rice so it is often secured with a nori 'belt'. Sushi is fingerfood and will fall apart easily if eaten with chopsticks.

on the underside of the topping, which makes it even more
slippery. If I wet my palms then the rice won't stick
to them, but that also makes the rice more slippery. On a

Hands should be moist not wet. When I make sushi I always have a tap running and a hand towel tucked under my belt. You canot avoid some rice grains sticking to your hands so just rinse your hands now and then wipe off the excess water and keep going.

related note, how do I spread the rice evenly and thinly
on the nori when making rolls, when again, they tend to
stick to each other, and less to the nori?

Rice do not have to be spread too evenly, rolling will fill the smaller holes. More important is that you have enough rice near the edges.

***

Well made rice is the key here. I usually use the same brand of rice, the same saucepan, the same amount of water, the same amount of rice...

I took me years to learn how to cook sushi rice about properly. In Japan if you study making sushi to be professional sushi chef you have to cook rice two years before you are even allowed to cut the fish.

So if you do not get the rice perfect right away don't worry, nobody does.

Jukka

Thanks very much for the tips. I understand better now.

Cheers.

kwong (at) nbnet (dot) nb (dot) ca

Armadillo wrote:

Hello I have a question regarding how to handle sushi rice.
I searched this NG for info and didn't find it so I


Currently I use a pre-mixed sushi vinegar to put in the
rice. What I have problem is, how to get the rice to stick


It semms that you probably cook the rice too soft. When all the water
has adsorbed into the rice grains should be somewhat 'al dente' or even
a bit hard inside. After cooking the rice is left under a wet towel and
the moisture will spread more evenly and the inside will get softer.

When you add the vinegar mix with cutting motion to separate the grains.
Use as large bowl as possible to cool the rice more quickly. Let cool
properly because warm rice is too sticky.

to each other, as well as to the topping (fish, omelette
etc), but NOT to my hands when I am making it. I can't seem
to get the rice to stick to the omelette, but they stick to
my hands quite well. Most recipes call for a dab of wasabi


Rice will not exactly stick to the topping, especially omelette.
However, with good (hand) tecnique it is possible to press rice on the
topping so it will hold together when eaten. So practice. (Nigiri
literally means 'pressing or grip'.) Omelette is difficult to keep over
the rice so it is often secured with a nori 'belt'. Sushi is fingerfood
and will fall apart easily if eaten with chopsticks.

on the underside of the topping, which makes it even more
slippery. If I wet my palms then the rice won't stick
to them, but that also makes the rice more slippery. On a


Hands should be moist not wet. When I make sushi I always have a tap
running and a hand towel tucked under my belt. You canot avoid some rice
grains sticking to your hands so just rinse your hands now and then wipe
off the excess water and keep going.

related note, how do I spread the rice evenly and thinly
on the nori when making rolls, when again, they tend to
stick to each other, and less to the nori?


Rice do not have to be spread too evenly, rolling will fill the smaller
holes. More important is that you have enough rice near the edges.

***

Well made rice is the key here. I usually use the same brand of rice,
the same saucepan, the same amount of water, the same amount of rice...

I took me years to learn how to cook sushi rice about properly. In Japan
if you study making sushi to be professional sushi chef you have to cook
rice two years before you are even allowed to cut the fish.

So if you do not get the rice perfect right away don't worry, nobody does.

Jukka

"K. Wing Wong" wrote in message
news

Hello I have a question regarding how to handle sushi rice.
I searched this NG for info and didn't find it so I
thought those who make it themselve can offer some
pointers.

Currently I use a pre-mixed sushi vinegar to put in the
rice. What I have problem is, how to get the rice to stick
to each other

What rice are you using. Milled, short grain rice will be sticky.

, as well as to the topping (fish, omelette
etc), but NOT to my hands when I am making it. I can't seem
to get the rice to stick to the omelette, but they stick to
my hands quite well. Most recipes call for a dab of wasabi
on the underside of the topping, which makes it even more
slippery. If I wet my palms then the rice won't stick
to them, but that also makes the rice more slippery.

Practice makes perfect. Never handle sushi rice with dry hands. You can
also try plastic or latex gloves. Rice won't stick to latex examination
gloves.

On a
related note, how do I spread the rice evenly and thinly
on the nori when making rolls, when again, they tend to
stick to each other, and less to the nori?

Wet hands (but not dripping; just lightly moist). Start with a blob of rice
and put it on the yakinori. Spread the rice with your fingers until you
have an even layer of rice on the yakinori.

Practice, practice, practice.




I appreciate any pointers from the chefs here.


kwong (at) nbnet (dot) nb (dot) ca

Thanks for the tips. appreciated.

D. Lutjen wrote:
"K. Wing Wong" wrote in message
news
Hello I have a question regarding how to handle sushi rice.
I searched this NG for info and didn't find it so I
thought those who make it themselve can offer some
pointers.

Currently I use a pre-mixed sushi vinegar to put in the
rice. What I have problem is, how to get the rice to stick
to each other


What rice are you using. Milled, short grain rice will be sticky.

, as well as to the topping (fish, omelette

etc), but NOT to my hands when I am making it. I can't seem
to get the rice to stick to the omelette, but they stick to
my hands quite well. Most recipes call for a dab of wasabi
on the underside of the topping, which makes it even more
slippery. If I wet my palms then the rice won't stick
to them, but that also makes the rice more slippery.


Practice makes perfect. Never handle sushi rice with dry hands. You can
also try plastic or latex gloves. Rice won't stick to latex examination
gloves.


On a
related note, how do I spread the rice evenly and thinly
on the nori when making rolls, when again, they tend to
stick to each other, and less to the nori?


Wet hands (but not dripping; just lightly moist). Start with a blob of rice
and put it on the yakinori. Spread the rice with your fingers until you
have an even layer of rice on the yakinori.

Practice, practice, practice.




I appreciate any pointers from the chefs here.


kwong (at) nbnet (dot) nb (dot) ca