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Leftover Sushi - Storing


I like making sushi at home but for a single person wanting to have a variety of sushi rolls the inevitable result is leftovers.

How do you deal with them?

Not nigiri or gunkan sushi, just regular maki rolls.

Just yesterday I made 2 kinds of rolls: with tamago, bacon and avocado and spicy ahi tuna with avocado. Unfortunately, I had a couple of rolls left. Today, I had the leftovers. Even though I stored rolls cut in half in an air tight plastic container with paper towels under and over the rolls, and let them sit out for about half an hour to come to temp, the rice was dry-ish and chewy compared to the day before when it was fresh.

Should I just throw out leftover rolls as soon as I'm done eating?

What would be your suggestion?



Comments

( 31 comments — Leave a comment )
lizziebuffy2008
Feb. 28th, 2009 10:27 pm (UTC)
I do not know if this would work, but I would have wrapped the rolls in wet paper towel and plastic wrap.
a_boleyn
Feb. 28th, 2009 10:39 pm (UTC)
Unfortunately, I think that using wet/damp paper towels would just have made the nori on the outside gummy since these were not inside out rolls.
lizziebuffy2008
Feb. 28th, 2009 10:41 pm (UTC)
ahh-true. I was assuming the rice was on the outside.
tigergir11333
Mar. 1st, 2009 12:42 am (UTC)
Actually I used to get a big roll of Kimbap[?] from a local Korean market and whenever I couldn't eat the whole thing I usually stored it with a damp paper towel and plastic wrap in the fridge. I don't think I ever left it overnight though because I often got the midnight munchies and finished it off. But it was never gummy and the rice stayed fine.
everyfishy
Feb. 28th, 2009 10:50 pm (UTC)
I'm sure you've thought of this, but rather than making two rolls then throwing food away at the end (eek!), why not just either make half-sized rolls or a full length roll with different fillings in each half? I agree that leftovers would be ideal (sushi? always, please), but making less is better than wasting food!
a_boleyn
Feb. 28th, 2009 11:14 pm (UTC)
Sounds like a sensible idea. Maybe I should cook less than 1 cup of raw sushi rice as well.
zaydia
Feb. 28th, 2009 11:16 pm (UTC)
i was going to suggest this.
charlottesmtms
Mar. 1st, 2009 01:45 am (UTC)
Agreed, simply make what is wanted ATM. You can always store the ingredients and reassemble the next day. I would think that 'nuking' the rice with a light sprinkling of water would get rid of the dryness.
a_boleyn
Mar. 1st, 2009 01:58 am (UTC)
Sensible suggestion. Thanks
mustangracer
Feb. 28th, 2009 11:05 pm (UTC)
I've "saved" sushi by wrapping the rolls tightly in plastic wrap and refrigerating immediately. Not as good as fresh of course, but edible. Sushi is always best fresh.


I like the idea of half rolls. That may be a better solution.
a_boleyn
Feb. 28th, 2009 11:13 pm (UTC)
I made 4 hand rolls which I ate right away and then got 3 full rolls out of the rest of the rice. Half rolls are probably a better idea.

It's hard to make less rice than I made and I wanted to use it all up in the form of rolls. Guess I should just have put the rest of the rice in a tupperware container rather than the finished rolls.

Thank you.

nightengalesknd
Feb. 28th, 2009 11:34 pm (UTC)
Refrigereated onigiri improve by about 20 seconds of microwaving before eating - maybe sushi would also?
a_boleyn
Mar. 1st, 2009 12:22 am (UTC)
A couple of the rolls had raw spicy tuna inside and both had avocado in the middle so I don't know how that would be affected. What temp would you nuke them at? I usually nuke the onigiri at a setting of 6 or 7.
nightengalesknd
Mar. 1st, 2009 03:31 am (UTC)
Not sure about temps since my microwave only has one setting. Well, two. On and off.

I think the avocado would be OK but I don't know about the tuna. All the sushi I make is vegetarian.

(Deleted comment)
(Deleted comment)
catdraco
Mar. 1st, 2009 06:44 am (UTC)
Yeah, rice is notorious for causing food poisoning. It's the same principle if you get food poisoning from leftover Chinese - it probably wasn't the sweet and sour pork, it's much more likely to have been the rice.

You can lower the risk of food poisoning from stored sushi by using more wasabi than usual in the rolls (wasabi is antibacterial), and including pickles like ginger or daikon (also antibacterial). Most important though is careful handling of the rice: cool it quickly, season it thoroughly (again, vinegar/salt/sugar are antibacterial), and refrigerate it promptly if you're not going to eat it immediately.
xchristinax
Mar. 1st, 2009 03:49 pm (UTC)
wtf??? I routinely make too much rice and eat it for 1-3 or 4 days afterward and I have NEVER gotten sick.
a_boleyn
Mar. 1st, 2009 12:23 am (UTC)
I think you're right. I'm going to have to reduce the amount of rice I cook to 1/2 cup rather than 1 cup ... or only make 2 rolls and use the rest for onigiri. Thank you.
trenchcoatedson
Mar. 1st, 2009 04:30 am (UTC)
That's really odd, as sushi started off being a way to preserve food. I would think vinegar would help it last longer. I can't think of any toxins that come from rice... Are you sure it was the sushi? Or perhaps one of the ingredients in the sushi that wasn't the rice? It happened to be tainted with something?

Edited at 2009-03-01 04:30 am (UTC)
catdraco
Mar. 1st, 2009 06:47 am (UTC)
See my comment above.
trenchcoatedson
Mar. 1st, 2009 06:58 am (UTC)
I've really never heard of rice causing food poisoning. Do you have any good, official references on the topic? I find this interesting. I eat massive amounts of rice and have yet to get ill.
catdraco
Mar. 1st, 2009 07:11 am (UTC)
Bacillus cereus is the culprit. Have a Google, there's heaps of reliable info out there. =)
trenchcoatedson
Mar. 1st, 2009 04:33 am (UTC)
I'm surprised no one has said this. Sushi is an art. You aren't supposed to use old rice. It's supposed to be fresh.

However I've used old rice before. If you cook your rice properly, it shouldn't get dried out like that. Do you use a rice cooker or on the stove?

I cook my rice by takin 1 1/2 cup, rinsing it, then soaking it in water for 15 minutes. I drain, then add 1 1/2 cup of water + 4 tablespoons. Put the lid on, bring to a boil. Set to simmer- lid still on. 15 minutes later, remove from heat, leave the lid on, and let steam or 20 minutes. Then continue making sushi.

If I then wrap this up in plastic wrap, my rice will stay soft and sticky and perfectly new and not dry out.
a_boleyn
Mar. 1st, 2009 04:40 am (UTC)
I'm making fresh rice on the stove and making rolls out of it. The NEXT DAY after refrigerating the left over rolls, I find that the rolls aren't as tasty as the refrigerated rice in the rolls are drier and chewy.

I'm quite happy with my rice cooking method/recipe. Thanks for the info.
trenchcoatedson
Mar. 1st, 2009 04:43 am (UTC)
Oh thank god you're not using a rice cooker. I swear, no one else cooks rice on the damn stove any more...

Like I said, try wrapping them in plastic wrap. That's what I do. Any thing that stays under the wrap will stay soft. If it hits the air it'll get dried out and gross.

It won't taste as fresh, but it might help.

EDIT: OH, I see. You're refrigerating the rolls? Not just the rice? Well, there's the problem. Because the nori absorbs moisture. So it gets really chewy when it's left to sit, and it dries out the rice.


Edited at 2009-03-01 04:48 am (UTC)
a_boleyn
Mar. 1st, 2009 05:09 am (UTC)
Yes, the refrigeration of the rolls is what's leading to the problem.

Looks like I'll be making smaller batches of rice in the future so I only have to make 2 rolls which I can eat at one time. If I make extra rice, I'll do toasted onigiri.
trenchcoatedson
Mar. 1st, 2009 05:15 am (UTC)
Yeah, nori is all dried out, so when you put it near moisture, such as rice, it will start absorbing it and rehydrate... in turn, it gets chewy.

I always make the rolls as I go along, then wrap the remaining rice in plastic wrap and refrigerate it- if it's vinegared (not a word) I use it for more sushi, if not, I'll use it to eat with my other meals, sprinkle some furikake on it, or mix it with some chopped umeboshi... or like you said, make onigiri.

Is toasted onigiri the same as yaki-onigiri? Because I looovee yaki-onigiri.
a_boleyn
Mar. 1st, 2009 06:02 am (UTC)
toasted onigiri the same as yaki-onigiri?

Yes it is. I usually chop up some barbecued pork from the chinese deli and mix it with some hoisin sauce to put inside the onigiri, toast it, baste with soy sauce and toast again. I freeze the onigiri and then before eating, nuke them on high, smear on some wasabi paste and wrap with a strip of nori and chow down. Tasty.
trenchcoatedson
Mar. 1st, 2009 06:17 am (UTC)
That sounds good. I usually just make mine on the stovetop (I haven't quite mastered using a grill yet), and brush them with a mixture of soy sauce, mirin, sake, and sugar and salt to taste while they're grilling. I've also tried miso paste as well, and that's good.

I like umeboshi in my onigiri. :D My friend recently brought me some umeboshi paste from California... I am obsessed with umeboshi.
trenchcoatedson
Mar. 1st, 2009 04:46 am (UTC)
Also I wasn't implying you cook your rice improperly, but a lot of people do. Many people don't know how to properly cook certain types of rice and don't realise they each require different methods.
a_boleyn
Mar. 1st, 2009 05:07 am (UTC)
You would think that cooking rice would be easy but, as you pointed out, you need to use different methods for different types. :)

I actually bake my regular white rice along with chicken, pork chops, fish etc that it's going to accompany.
trenchcoatedson
Mar. 1st, 2009 05:17 am (UTC)
Yeah, it's a very exact science. I LOVE cooking rice, I've learned how to cook all types of rice so they're just perfect. I just think most rice cookers, except probably very expensive ones, ruin the rice. I guess that makes me a bit of a "rice elitist" (lol) but it is really refreshing to hear someone say they cook it on the stove top! I thought I was the only one.

I sometimes add in kombu/konbu to the short-grain white rice I am cooking. Mmm cooked kombu.
( 31 comments — Leave a comment )

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