Home

Sushi Rice in advance

 
Post new topic   Reply to topic    Forum -> Recipe Collection


View latest: 24h 48h 72h


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
Back to top

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.
Back to top

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
Back to top

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.
Back to top

Kaybee




 
 
 
 

Post Sun, Sep 19 2021, 11:52 am
Thanks all!
Back to top

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?
Back to top

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.
Back to top

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.
Back to top

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.
Back to top
Recent Topics

Page 1 of 1 View latest: 24h 48h 72h


Post new topic   Reply to topic    Forum -> Recipe Collection

Related Topics Replies Last Post
Green rice with chicken
by amother
6 Sun, Sep 26 2021, 12:16 am View last post
Pretzelschnitzel and Rice Krispies schnitzel evergreen
by amother
5 Fri, Sep 24 2021, 1:48 am View last post
Near East rice pilaf add ins 1 Sun, Sep 19 2021, 10:10 pm View last post
Buying a roast in advance 13 Sun, Sep 12 2021, 7:35 pm View last post
Can you freeze veggie sushi? 2 Sun, Sep 12 2021, 5:24 pm View last post