re: leftover Sushi

[Guest guest]

At 12:50 PM +0000 5/8/10, wrote:

>Hi Mark

>Just had a look at your sushi post - it looks delicious!

>But you say " Leftovers today in SEALED containers, room temp outside 'frig.

Dries out significantly if in 'frig and not well-sealed. Besides... nothing in a

VEGAN sushi will go bad enough to cause ill-health for days (if stored sealed at

room temp, and it doesn't dry out). "

>In general, plant foods are far less of a worry for food poisoning, but rice

will actually grow a lot of bacteria very quickly, so you do need to keep it

refrigerated.

>I often make sushi for catering jobs. To avoid having to make it at the last

minute (which = stress!!) I cover it with a damp cloth and then put it in a

sealed plastic bag. Works really well.

 

 

Good point about the rice. Fortunately, leftover sushi around here rarely is

available past 24 hours... I've made it twice this week (been testing using

white rice and larger rolls). Incredibly cool to go out to the garden, harvest

some spinach and asparagus, bring in to make sushi (the asparagus I don't

steam... just use thinner pieces or cut accordingly, the spinach gets sauteed in

various liquids depending upon what's available).

 

I used leftover stir-fried kale (with garlic, red pepper flakes, balsamic

vinegar, white wine for initial saute) the other day. Fine food. I might try

something similar with Sorrel over the weekend.

 

For me, there's something calming and meditative about making sushi. Seems so

civilized. Long time ago a vegan girlfriend gave me " permanent non-bamboo "

chopsticks in a velvet " carrying strip " (we used to eat sushi a lot, and every

few months I'd try and fail at making it properly). There's something really

neat about eating with chopsticks, the dipping sauce, the little sake glass...

don't know how to explain it.

 

I use flour tortillas a lot for leftovers (small Mexican grocery nearby), and

I've always enjoyed " rolling my own. " In the future, I'm planning to try and

make maki sushi with other grains as an experiment.

 

Once you get a hang of the rolling process, it becomes so easy and quick...

 

Best, Mark