- Use short grain rice, helps more if label for sushi
- can be medium grain only if you can't find short grain
- wash rice in COLD water, do not rub or crush rice just gently move around
- drain and wash again usually 4-5 times, water need to run mostly clear
- again, COLD water and be gentle
- use a rice cooker, it will be 200% easier and better in every way
- let rice cool to room temp or just above, do not work with hot ingredients
- store bought sushi vinegar or "seasonsed rice vinegar" is fine, no need to do your own or add sugar
- cucumbers should ALWAYS be english cucumbers, they are used for the really low moisture content.
- I cut my nori sheets 3/4 instead of 1/2. Half sheets can be hard to work with if you put too much filing in.
- put rice vinegar in water in the bowl you use to wet your hands
- ideal is a single layer of rice on the nori, be careful not to use too much rice
- don't smash rice, to move and cover nori sheet "pull/push" the rice be gentle and re-wet your hands as needed, watch how Hiro does it.
- Generally watch sushi videos and pay attention to how much rice they use, how they work with the rice, how they cut and little tricks used like extra plastic wrap.
- The one I watched the most, older stuff especially is good
- Only 3 vids, but good info