James Silverton wrote:

> 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.
>
>> Not me, on both counts. I never make my own sushi, and I
>> almost never eat maki. But that's me, and I don't want to
>> impose my own tastes on anyone else. If you like maki and
>> 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.
>
>> If you're happy with them on Monday and Tuesday, consider
>> yourself lucky. Sushi is meant to be eaten when it's made
>> and even keeping it a single day is never a good idea. I
>> think most of the folks here would agree my me that making
>> it a week in advance is a terrible idea, and there's no way
>> 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 :-)


Yes, and even supermarket sushi is a big step down from sushi bar sushi.

--
Ken Blake
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