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Sushi Rice in advance



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Kaybee




 
 
    
 

Post Sun, Sep 19 2021, 10:37 am
I want to serve sushi salad the second day of YT- Can I cook the rice on Monday to serve on Wednesday or will it be totally off? TIA
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sky




 
 
    
 

Post Sun, Sep 19 2021, 10:45 am
I’ve done it.
Cover tightly in the fridge. If dry add some water to freshen it.
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Teomima




 
 
    
 

Post Sun, Sep 19 2021, 10:52 am
I've definitely done it. Make sure to season (heavily) it in advance, while the rice is still warm. That usually keeps it from drying out like regular refrigerated rice
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ra_mom




 
 
    
 

Post Sun, Sep 19 2021, 11:25 am
I coat it with a drop of oil, mix well in bowl, and then seal in a ziploc bag, squeezing all air out. Take out of fridge and bring to room temperature before using.
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Kaybee




 
 
    
 

Post Sun, Sep 19 2021, 11:52 am
Thanks all!
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torquoise




 
 
    
 

Post Sun, Sep 19 2021, 12:04 pm
Thanks for posting this! I was also trying to figure out how to serve sushi salad after the first night of Yom Tov. (I hate cooking on Yom Tov. I did my time in the kitchen already.)
So just to summarize:
While it's still hot
- mix with a little oil and seasoning in a bowl (any suggestions for seasoning?)
- put into a Ziploc bag and squeeze out the air
- before serving, take out of fridge and let it come to room temp

Any other suggestions?
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ra_mom




 
 
    
 

Post Sun, Sep 19 2021, 12:13 pm
torquoise wrote:
Thanks for posting this! I was also trying to figure out how to serve sushi salad after the first night of Yom Tov. (I hate cooking on Yom Tov. I did my time in the kitchen already.)
So just to summarize:
While it's still hot
- mix with a little oil and seasoning in a bowl (any suggestions for seasoning?)
- put into a Ziploc bag and squeeze out the air
- before serving, take out of fridge and let it come to room temp

Any other suggestions?

For 2 cups raw sushi rice (that you cooked and is fresh off the stove).

2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons table salt

Heat over low heat stirring until dissolved, or microwave for 40 sec.

Sprinkle mixture over rice and gently stir with a wooden spoon, until the rice glistens. Cover rice with a damp kitchen towel, and allow to rest until cool.

Then sprinkle with a drop of oil and mix for storing.
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amother
Seashell


 

Post Sun, Sep 19 2021, 4:16 pm
Is it a must to use sushi rice? I couldn't find in the stores and only have plain white rice.
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yidisheh mama




 
 
    
 

Post Sun, Sep 19 2021, 4:26 pm
I've done it in the past by storing it in the fridge with a damp sheet of paper towel on top of the rice (wet it, wring it out, then put on the rice) and covering the whole bowl tightly with plastic. I like that better than adding oil or other stuff, as this doesn't mess with the flavor or texture.
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