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| Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants. |
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06-05-2008, 03:20 AM
posted to alt.food.sushi
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Prepping Vegetable Maki?
Cygnia wrote:
How long can you make cucumber or avocado maki in advance? Just straight vegetables, no fish involved. The biggest problem is the nori will get soggy from the moisture from its ingredients. You cut make the rice and keep it warm for several hours in advance, and you can cut the veggies in adavance. I wouldn't roll them into makis until less than one hour before serving. The rice will dry out, the nori get soggy. Just my two cents. -- Dan 
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06-05-2008, 06:48 PM
posted to alt.food.sushi
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Prepping Vegetable Maki?
"Dan Logcher" wrote in message ... Cygnia wrote: How long can you make cucumber or avocado maki in advance? Just straight vegetables, no fish involved. The biggest problem is the nori will get soggy from the moisture from its ingredients. You cut make the rice and keep it warm for several hours in advance, and you can cut the veggies in adavance. I wouldn't roll them into makis until less than one hour before serving. The rice will dry out, the nori get soggy. Just my two cents. -- Dan I don't use it so I can't say for sure, but I would suspect the avocado possibly changing color may also be a problem. M
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