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28/01/2013, 01:21 PM
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#1
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Posts: 2,627
Joined: 12-June 10
From: ***
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School & work tomorrow; I'd like to try my hand at sushi with tuna/ cucumber/ avocado.
Am I better off doing it the night before , or early in the morning? Should I make 1 day's worth, or 2? We all love sushi, and its quite expensive to buy so I'd like to make it twice a week if I can stay committed! Any sushi tips appreciated, thank you |
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28/01/2013, 01:28 PM
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#2
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Posts: 790
Joined: 2-August 12
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Still tasty gives one day for sushi (in the fridge) - link
I think the problem is rice, which is really not great for keeping for long. |
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28/01/2013, 07:12 PM
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#3
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Posts: 9,074
Joined: 16-October 02
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I would only make and eat same day. Keeping rice gives me the heebie jeebies.
Generally, I'm hesitant to give rice in lunch boxes and save it for afternoon tea instead. |
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28/01/2013, 08:26 PM
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#4
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Posts: 2,627
Joined: 12-June 10
From: ***
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I made a heap tonight for lunches tomorrow for all of us. It was trickier than I thought!
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29/01/2013, 07:14 PM
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#5
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Posts: 176
Joined: 9-May 12
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Ya, it's trickier. Make sure that you're using sushi rice, not just any type of rice or else the sushi won't get that sticky texture. If you're using a pot to cook the rice, follow the 1:1 rice-water ratio.
When it comes to fillings, less is always more! As far as I know sushi is only good for a day. If it starts to smell like fish you know it's gotten bad. |
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