Sign up or log in to customize your list. Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori? I don't agree with Manne on storing rice. If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice. You might be able to use short grain rice in a rice pudding. But once the vinegar and sugar is added to make sushi rice -- I wouldn't try saving it for sushi -- it's not going to have the same consistency the next day, and I really don't think it would work. You'd be better off making a vegetable roll or two with the leftovers and chilling that for the next day. Off hand, I'm not sure where I might re-use leftover sushi rice where the consistency wasn't an issue ... maybe a rice-based casserole?

As for the nori -- I use a zip-top bag, and compress the air out, and haven't had any problems. Storing cooked rice is generally not a good idea. With the high starch content in rice, it is simply an excellent growing ground for bacteria. Add to this the fact that uncooked rice can contain spores of Bacillus Cereus which when germinated to bacteria can lead to food poisoning causing vomiting and diarrhea. Bacillus Cereus spores can survive cooking, so when rice is left to cool they can germinate and start multiplying in the rice. It isn't the bacteria itself that is dangerous, but a toxin they produce. This toxin does not disappear from re-heating. If you do want to store the rice, make sure to cool it really quickly and store it in the fridge for no more than a day. Personally I never do that and only cook as much rice as I need. Anecdotal: In fact, a friend working at a big sushi chain in London told me recently that over the course of four or five years they had one incident of proven food poisoning in one of their many restaurants.

The source of the food poisoning was not the fish, but actually the rice which had been standing too long. Storing nori I don't know much about, but if you seal it in an airtight bag and keep it dry I see no problems with that.buy sushi conveyor belt system For a different take, I've stored seasoned sushi rice (Nishiki) for a few days in the refrigerator, reheated it in the microwave and had acceptable results. buy japanese knives melbourneThe consistency isn't quite as uniform, fluffy, or cohesive, but it can still make a decent dinner with a couple ounces of fish from your monger.jiro dreams of sushi new york restaurant Regarding food safety, and speaking as a biologist who cultures microorganisms for a living, cooking the rice (boiling) will kill the vast majority of bacteria. order sushi in leeds

Not all, but the only cooking method that really cares about true sterility is canning. Unless you leave your rice in the danger zone (not that danger zone, or this one) for an excessively long time, the amount of bacteria that survived (few), wake up (fewer), and reproduce will be negligible.where can you buy sushi grade fish Basically, buy a refrigerator thermometer and make sure you're keeping it cool enough (2-4 °C, or 35-39 °F). pre made sushi riceNot just for this, but for all your food.where can i buy sushi rice in london Sign up or log in Sign up using Google Sign up using Email and Password Post as a guest By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged storage-method rice sushi or ask your own question. Skip to content, or skip to search. Skip to content, or skip to search. Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions, such as a celebration. During the Edo period, "sushi" refered to pickled fish preserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are: Small rice balls with fish, shellfish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg. Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.

Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared "inside out" are very popular outside of Japan, but rarely found in Japan. Temakizushi (literally hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables. Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular ekiben (train station lunch box). Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags. Chirashizushi is a dish in which seafood, mushrooms and vegetables are spread over sushi rice. It can resemble seafood domburi with the difference being that chirashizushi uses sushi rice while domburi uses regular, unseasoned rice. Note that "sushi" becomes "zushi" in word combinations in which "sushi" is the second word, e.g. nigirizushi.