As a sushi enthusiast, one of the most frustrating moments when cooking sushi making Tokyo is when a batch of sushi rice goes terribly wrong. Regardless of the texture, or falls apart at the mere thought of being handled, managing rice in sushi-making can be a formidable task even for the most skilled chefs. Using the right techniques, you'll be able to master the art of handling sushi rice in no time.
First and foremost, it's crucial to understand that sushi rice needs to be handled gently with care to avoid breaking down its starches and causing it to become excessively sticky. When you first start working with sushi rice, it's incredibly important to take a few extra moments to thoroughly rinse the rice thoroughly in cold water before cooking it. This helps to remove any starchy contaminants that can affect the texture of the final product.
