Hello, Ken!
You wrote on Fri, 20 Oct 2006 12:49:34 -0700:

??>> As I suspect many of you do, I enjoy making my own sushi
??>> at home, especially maki.

KB> Not me, on both counts. I never make my own sushi, and I
KB> almost never eat maki. But that's me, and I don't want to
KB> impose my own tastes on anyone else. If you like maki and
KB> you like to make it, both are fine.

??>> 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.

KB> If you're happy with them on Monday and Tuesday, consider
KB> yourself lucky. Sushi is meant to be eaten when it's made
KB> and even keeping it a single day is never a good idea. I
KB> think most of the folks here would agree my me that making
KB> it a week in advance is a terrible idea, and there's no way
KB> to solve your problem.

I suppose I've said it enough but I'm with Ken! One of my
reasons, in addition to the "quality" of the ingredients in
Supermarket sushi is that it is "made fresh daily'. But to each
their own :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not