Forum: cooking.stackexchange.com
Tags: <rice><sushi>
Title: how do you get sushi rice to not stick to your hands?
Question: 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?

Answers:
sents: text: Keep your hands wet.
text: I usually use a small bowl of water next to my prep area, and dip my fingers in whenever things get sticky.
answer_details: author: cooking.stackexchange.com/users/611/Carmi
score: 15
sents: text: Moisten your hands with a clean, damp towel.
text: This helps the rice not stick.
text: Look at any sushi bar; the chef will be frequently moistening their hands on such a towel.
answer_details: author: cooking.stackexchange.com/users/None/
score: 14
sents: text: When you use vinegar for the rice, rub some on your palms and fingers diluted with water.
text: But be sure to flick it off, or your hands themselves will get sticky.
text: Damp towels work too.
answer_details: author: cooking.stackexchange.com/users/5978/Rei Miyasaka
score: 7
sents: text: I was invited to a sushi making class when we visited Tokyo.
text: We were each given a small bowl of water to moisten our fingers so the rice won't stick.
text: 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.
text: Just dip the back of the spoon in water before spreading the rice.
text: Usually 2 - 3 small scoops will do as opposed to 1 clump.
text: I make sushi all the time now
text: and this method works best for me; rice is more evenly spread out and does not get squashed.
text: Yum!
text: Good luck, ENJOY!
answer_details: author: cooking.stackexchange.com/users/26350/Mary
score: 2
sents: text: I wear a thin disposable glove and put a drop of olive oil on it.
text: 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.
answer_details: author: cooking.stackexchange.com/users/9277/Gauss-cm
score: 1
sents: text: When making aranchini ," Italian rice balls " in my presses i use flour before pressing.
text: 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.
text: Also i have found water works as well.
text: But when you add moisture you just increasing the probability of future tackiness.
text: As for Sushi, flour wouldn't be a wise choice.
answer_details: author: cooking.stackexchange.com/users/50622/john ruddle
score: 1
sents: text: Renolds makes a non-stick foil .
text: It's the bomb for spreading and pressing.
answer_details: author: cooking.stackexchange.com/users/36817/Chef Lefty
score: 0
sents: text: The way that we sushi chefs do it at the bar is to keep a container of parsley filled with water.
text: A moistened micro cloth helps as well.
answer_details: author: cooking.stackexchange.com/users/38043/user38043
score: 0

Summary of the answers:
Keep your hands moist with a bowl of water, a damp towel or a container of parsley filled with water. Alternatively, use some of the vinegar you use for the rice diluted with water, or wear disposable gloves with a drop of oil on them.
Your hands should be wet or use a wet cloth to wipe your hands?