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-> Salads & Dips
Grandjm
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 Thu, Aug 30 2012, 11:04 am
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I intend to put smoked salmon in it, rice, nori, the regulars. I read somewhere on Imamother that it's not good to leave it overnight in the fridge. WHY? What would go off? Any help is appreciated b/c I'm having vegetarians for Shabbos and I need to get cooking! THanks
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Mrs Bissli
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Thu, Aug 30 2012, 1:33 pm
Basic rule of thumb is to consume sushi with raw fish within 24hours of purchasing the fish, obviously to minimise food poisoning risk. If you're using smoked salmon, this should not be a problem.
However, I won't recommend pre-rolling it on Friday because of rice. Sushi rice becomes tough and crumbly when it's refrigerated. We normally do sushi only on Fri nights, but if we MUST do it for Shabbat lunch, you first need to warm it up so rice regains its stickiness then let it cool down to room temperature before rolling it. Sometimes we do it for seuda shlishi but it's rather tricky to do it for lunch.
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sky
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Thu, Aug 30 2012, 5:47 pm
I've done it with veggies only. I placed a layer of saran wrap over the sliced sushi and covered the container tightly and it worked fine.
Recently I made sushi rice balls to decorate a plate the night before and it tasted fine when served.
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shanie5
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Thu, Aug 30 2012, 8:41 pm
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I would roll the sushi, but not slice it. Wrap the rolls in saran wrap. let come to room temp, slice ad serve. But: NO RAW FISH.
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Rubber Ducky
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Thu, Aug 30 2012, 9:04 pm
I roll sushi on Friday for Shabbos, and I have have done it with smoked salmon. Roll the sushi on Friday but slice the rolls shortly before serving. I store the sushi rolls overnight in tightly covered Pyrex containers. I do not saran wrap the sushi rolls but I do pack them tight -- there's not much air in the containers when I finish.
And as others have already emphasized: NO RAW FISH!
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