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