Do I roll sushi with or without gloves?
So I was rolling sushi the other day and I noticed how much easier it is to do with out plastic gloves on. The stickiness of the rice dose not accumulate all over your hands as fast as it does when you are wearing gloves making it much easier and faster.
The conundrum here is.. If I don't wear gloves I can make sushi much faster, keeping customers happy but according to the sanitation department, restaurant employee's must wear gloves if the food they are touching is no longer going to be cooked any further.
What do I do?
Best Answer
As the comments already cover, thou shalt not trifle with the sanitation department rules if you want to stay in the business.
You might try tighter gloves or gloves of different (but still acceptable to the sanitation department) plastics/rubbers, or with different surface textures. Many "food service gloves" seem to the purchased on the one size fits none plan. Wiping your gloved hands frequently with a clean damp cloth may help, or rinsing them frequently under the sink.
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“Sushi chefs are not supposed to wear gloves,” Bouhadana maintains, which is absolutely correct; making sushi – from making sure that the rice is at the right temperature to slicing the fish perfectly – is an incredibly tactile art form, far different from, say, making a sandwich, and it requires that the sushi chef ...Is sushi made with bare hands?
Sushi is traditionally prepared with bare hands, and good chefs rely on tactile sensation to gauge the quality of the meat \u2013 the freshness, the fattiness, the oil content \u2013 that they're cutting and molding into just the right bites.How do you roll sushi properly?
Dip hands in the vinegar water mixture to prevent sticking. Grab a small handful of sushi rice. Cover bottom three-quarters of nori sheet with thin layer of rice, leaving the top quarter of the nori sheet empty. (It is this empty section that will seal the roll together.)How To Make Sushi with Iron Chef Morimoto
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