Sushi - one day late!

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have to prepare Finger Food for a party of 24-26 people
soon and want to include Sushi. I can make sushi no
problem but would like to prepare it one day ahead and
wrap/seal it before cutting into serving cubes for
presentation.

As it is midwinter here in the South Pacific, will this be
a safe bet?

I say, don't do it. Sushi made any more than a few hours
ahead is disgusting. Of course, YMMV. If your guests
don't know much about sushi, or are used to mediocre or
lousy sushi, then go for it. They won't know the
difference, anyway.

The rest of your appetizers sound great. Why ruin your
lovely spread with crappy sushi?

rona

--
***For e-mail, replace .com with .ca Sorry for the
inconvenience!***

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have to prepare Finger Food for a party of 24-26 people
soon and want to include Sushi. I can make sushi no
problem but would like to prepare it one day ahead and
wrap/seal it before cutting into serving cubes for
presentation.

As it is midwinter here in the South Pacific, will this be
a safe bet?

Other suggestions for filling platters of easy-to-prepare
finger food would be most welcome. I have already
considered:

crostini with blue cheese, sliced pear and walnut tiny
warn paprika meat balls with a tomato and onion salsa.
thin sliced french bread with cream cheese spread, sliced
smoked salmon accompanied by lemon wedges a large
antipasto platter including olives, thinly sliced salami,
spiced gherkins, cheese and grapes. small puff pastry
squares with tomato and feta cheese (makes 16-20) a large
platter of dips and pita and/or corn chips. mini Thai
spring rolls and mini samosas with sweet chilli dressing

All contributions most welcome.

Cheers

Instead of offering fish sushi, you could make vegetable
sushi. I've seen this done with asparagus and other veggies
in the center of the roll and it looked quite pretty. They
would be okay to make ahead. You could also subsitute
smoked fish, like eel or salmon for the fresh fish. Another
option is to use the smoked salmon and cream cheese you
were going to put on your french bread and make smoked
salmon roulades (they're sushi-like). I've made this
recipe, which I found on the Williams-Sonoma website:
tinyurl.com3yfnyOpen ↗. The recipe says to freeze them
for 2 hours but i guess you could freeze them overnight and
just allow them to thaw longer.

The rest of your trays sound great! Can you please post the
recipe for the "mini Thai spring rolls and mini samosas with
sweet chilli dressing" ?

Mia

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have to prepare Finger Food for a party of 24-26 people
soon and want to include Sushi. I can make sushi no
problem but would like to prepare it one day ahead and
wrap/seal it before cutting into serving cubes for
presentation.

As it is midwinter here in the South Pacific, will this be
a safe bet?

Sushi is always best fresh. But, if it does not include raw
fish, you can safely make it ahead with decent if not great
results. The main problem is that refrigeration makes the
rice hard so it works best if you have a cool but not cold
place to store it. But wy not choose something that can be
made ahead without compromising the quality?

--
Peter Aitken

Remove the [censored] from my email address before using.

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have to prepare Finger Food for a party of 24-26 people
soon and want to include Sushi.

Sushi is great finger food, but I do like the suggestion
from Mia that if you're preparing ahead of time that you go
for a vegetable and/or cooked fish filled sushi, as this
will keep better. Recipes for Smoked Salmon and Asparagus
sushi rolls and Tofu, Sesame and Mixed Vegetable sushi rolls
can be found here:
mediterrasian.comdelicious recipes sushi.htmOpen ↗

Other tasty finger foods you could consider are Dolmades:
mediterrasian.comcuisine of month dolmades.htmOpen ↗

Fava Bean Puree with Pita Wedges: mediterrasian.-mediterrasian.-Open ↗
com/delicious_recipes_fava_puree.htm. Pita wedges also go
perfectly with hummus:
mediterrasian.comdelicious recipes hummus.htmOpen ↗

Wontons with Dipping Sauce:
mediterrasian.comcuisine of month wontons.htmOpen ↗

Trudy

Rona Yuthasastrakosol said:

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have to prepare Finger Food for a party of 24-26
people soon and want to include Sushi. I can make sushi
no problem but would like to prepare it one day ahead
and wrap/seal it before cutting into serving cubes for
presentation.

As it is midwinter here in the South Pacific, will this
be a safe bet?

I say, don't do it. Sushi made any more than a few hours
ahead is disgusting. Of course, YMMV. If your guests
don't know much about sushi, or are used to mediocre or
lousy sushi, then go for it. They won't know the
difference, anyway.

The rest of your appetizers sound great. Why ruin your
lovely spread with crappy sushi?

Not all sushi is fresh fish, some can be made ahead of time.
The OP didn't mention what sushi s/he planned to make.

Practice safe eating - always use condiments

Peter Aitken said:

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have to prepare Finger Food for a party of 24-26 people
soon and want to include Sushi. I can make sushi no
problem but would like to prepare it one day ahead and
wrap/seal it before cutting into serving cubes for
presentation.

As it is midwinter here in the South Pacific, will this
be a safe bet?

Sushi is always best fresh. But, if it does not include raw
fish, you can safely make it ahead with decent if not great
results. The main problem is that refrigeration makes the
rice hard so it works best if you have a cool but not cold
place to store it. But wy not choose something that can be
made ahead without compromising the quality?

Thank you for your advice. My recipe is tranlsated from
Japanese and the rice instructions are that once cooked, if
the rice is needed very quickly for the sushi a cool fan
should be used - never a refrigerator. I will make it in the
morning, cool quicky by fan or even outside if it's cool
enough (we are in midwinter). I plan to have smoked salmon
and cucumber and/or avocado filling - something colourful
and not too wet. I don't think anywhere inside my house is
cool enough for the sushi to last overnight. Thanx again.

Cheers

Daisy

Mia said:

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have to prepare Finger Food for a party of 24-26 people
soon and want to include Sushi. I can make sushi no
problem but would like to prepare it one day ahead and
wrap/seal it before cutting into serving cubes for
presentation.

As it is midwinter here in the South Pacific, will this
be a safe bet?

Other suggestions for filling platters of easy-to-prepare
finger food would be most welcome. I have already
considered:

crostini with blue cheese, sliced pear and walnut tiny
warn paprika meat balls with a tomato and onion salsa.
thin sliced french bread with cream cheese spread, sliced
smoked salmon accompanied by lemon wedges a large
antipasto platter including olives, thinly sliced salami,
spiced gherkins, cheese and grapes. small puff pastry
squares with tomato and feta cheese (makes 16-20) a large
platter of dips and pita and/or corn chips. mini Thai
spring rolls and mini samosas with sweet chilli dressing

All contributions most welcome.

Cheers

Instead of offering fish sushi, you could make vegetable
sushi. I've seen this done with asparagus and other veggies
in the center of the roll and it looked quite pretty. They
would be okay to make ahead. You could also subsitute
smoked fish, like eel or salmon for the fresh fish. Another
option is to use the smoked salmon and cream cheese you
were going to put on your french bread and make smoked
salmon roulades (they're sushi-like). I've made this
recipe, which I found on the Williams-Sonoma website:
tinyurl.com3yfnyOpen ↗. The recipe says to freeze them
for 2 hours but i guess you could freeze them overnight and
just allow them to thaw longer.

The rest of your trays sound great! Can you please post the
recipe for the "mini Thai spring rolls and mini samosas
with sweet chilli dressing" ?

Mia

Hi Mia

I am ashamed to have to tell you that I buy these
commercially - frozen - and then cook them quickly in
unsaturated oil - so I can't help you at all with a
dressing. The sweet chilli dressing is also store bought. I
buy the Trident brand because I find it the tastiest and
not too hot.

Cheers

Daisy

sf <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Quoted message said:

Not all sushi is fresh fish, some can be made ahead
of time. The OP didn't mention what sushi s/he
planned to make.

My comments were about any sushi, any style, any
topping/filling. I made no specific mention of fresh fish,
and did not even have it in mind when I posted. Sushi made
any more than a few hours before serving is awful (though
awful depends entirely on what you're used to). It's
actually due more to the state of the rice after a few hours
than anything else (although with makizushi, the nori also
plays a roll in old sushi's awfulness). As someone else
mentioned, rice gets hard when refrigerated and a few hours
of bringing it to room temp will do nothing to help it.

rona

On 9 Jun 2004 16:00:51 -0700, [email hidden] (Rona

Yuthasastrakosol) said:

sf <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

Quoted message said:

Not all sushi is fresh fish, some can be made ahead of
time. The OP didn't mention what sushi s/he planned to
make.

My comments were about any sushi, any style, any
topping/filling. I made no specific mention of fresh
fish, and did not even have it in mind when I posted.
Sushi made any more than a few hours before serving is
awful (though awful depends entirely on what you're used
to). It's actually due more to the state of the rice
after a few hours than anything else (although with
makizushi, the nori also plays a roll in old sushi's
awfulness). As someone else mentioned, rice gets hard
when refrigerated and a few hours of bringing it to room
temp will do nothing to help it.

I don't have a problem with ordering a party platter from my
favorite place. Of course, what I order is rather bland
because I intend it to appeal to everyone - so it's
California rolls and each ingredient in their own separate
roll. The only fish I'd consider serving would be sashimi,
but I know from experience with caviar (the really expensive
kind) that I'd probably be the main person eating it...

Practice safe eating - always use condiments