My Sushi rice is sooo sticky and soggy!?

Sounds like you made the rice correctly.... It Needs to Be sticky.. if not your Sushi will fall apart.

wet your hands before touching the rice... and keep them wet as you handle it... will stop the rice from sticking to your hands.

i attempted making sushi with universal white rice as quickly as and surely ended up ingesting the exploded California rolls in a bowl. The stuff would not stick. Sushi rice is unquestionably the thank you to bypass! it will carry each little thing jointly a lot greater beneficial.

The only thing that I can think of that you may have done wrong, is that you need to let the rice cool completely before working with it. Sushi rice is supposed to be extremely sticky. To keep it from sticking to your hands put a little of the rice vinegar on your hands. Your hands may not smell great after this, but the rice will not stick. You may have to reapply it several times. After you make your california roll and you are ready to cut it, dip you cutting knife in very hot water in between each cut. It will keep the rice from sticking to you knife, and it will help you cut the roll rather than just crushing it.
Also do you have a bamboo mat? You should be putting some rice on the seaweed sheet, and then using a bamboo mat to help roll every thing together.

I'm not an expert in making sushi rice but I do follow this video clip for advice. The link: http://www.videojug.com/film/how-to-make-sushi-rice

By the way, you need to set for 30 mins not 1 hour!

I can only figure out the sticky part. Sushi cooks spread something on their hands before handling sushi rice. You need salt, water, and a bowl big enough for ur hands. Make sure there is more water than salt. Add salt, water, in the bowl. When you take ur hands out of the bowl, don't actually grab the salt. It's like rinsing ur hands! California roll huh? Do you have seaweed paper? Do you have a bamboo wrap? email me! [email protected]

Things You’ll Need:
short grain white rice
rice wine vinegar

Make rice according to bag.
When ready, fluff the rice up with a spatula.
For every cup of uncooked rice you used add 1 tablespoon of rice wine vinegar.
Mix thoroughly and it's ready to roll into sushi and enjoy with dried seaweed sprinkles.

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Things You’ll Need:
vinegar
short- to medium-grain rice
salt
sugars
Salt
Short- To Medium-grain Rice
Sugars
Vinegar
Salt
Vinegar
Salt
Salt

Use short- to medium-grain rice. Cook the rice according to the package directions and let it sit covered for 20 minutes.
Prepare vinegar dressing for the rice. Use approximately four parts vinegar, two parts sugar, and 1/2 part salt. For 2 c. uncooked rice, use 1/4 c. vinegar, 2 tbsp. sugar and 1 1/2 tsp. salt.
Mix the ingredients in a small bowl, stirring with chopsticks until the sugar is completely dissolved.
Taste and adjust to achieve a sweet-sour flavor.
Place the rice in a large bowl, preferably wooden, and let it cool slightly.
Pour the dressing on the rice, a little at a time.
Turn over small amounts of the rice with a wooden spoon.
Continue adding vinegar dressing until all of the rice has a very subtle flavor.
Cover the bowl with a damp kitchen towel.
Use the rice the same day.

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I haven't made sushi rice, but I hope one of these recipes helps you.

To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.