As I suspect many of you do, I enjoy making my own sushi at home, especially maki. I generally make 6 or 7 rolls every
Sunday to be able to take some to work during the week for lunches. My problem though, is that by Wednesday at the latest,
the rolls that I haven't touched yet are getting pretty stale ... primarily, the rice has hardened.

I generally make (not sure what it would be called other) than futomaki with crab sticks (is there a name for those?),
avocado, kappa, gourd strips (what's the name for those?) and scallion and carrot shreds ... kind of mix them all up
(so each roll has between 2 and three of the "extras" beyond the crab sticks.

I generally cut them right after I make them and then refrigerate them (in the warmest part of the refrigerator). I've tried
wrapping them in plastic/saran wrap, putting those in airtight containers, or putting them in airtight containers without
first wrapping them, etc ... as many combinations as you could think of. Results are pretty much always the same ... come
Wednesday morning, they're definitely not "right" :-).

Any suggestions?


And another topic ... when I make my rice, using my Mr. Rice cooker (simple, no bells or whistles), some of the rice along
the sides or bottom of the pot turns brown. Doesn't seem to matter if I take it out right after it's done cooking, or if I
let it sit and stay warm for any period of time. Doesn't seem to matter if I use less water, or more. Doesn't seem to
matter if I rinse the rice thoroughly before cooking or not. It's small enough of a portion that I just eat it and it
doesn't taste at all bad, but still (dot dot dot).

Any suggestions on that one?

Arigato ... Phil