As a sushi making Tokyo enthusiast, one of the most frustrating moments in the kitchen is when a portion of sushi rice goes completely wrong. whether it's overcooked or undercooked, or refuses to hold its shape at the mere thought of being handled, managing rice in sushi-making can be a significant obstacle even for the most skilled chefs. Fortunately, with a few simple tips and tricks, you'll be able to master the art of handling sushi rice in no time.
First and foremost, it's vital to understand that sushi rice needs to be handled very gently to avoid breaking down its starches and causing it to become unpleasantly textured. When you first start working with sushi rice, it's incredibly important to take a few extra moments to meticulously wash the rice in ice-cold water before cooking it. This helps to remove any starchy contaminants that can affect the texture of the final product.
