I'm a college student and pretty soon I'll be headed back to school in Sept.
To save time in the morning, I plan on making the foods I need for my bento for one week, on the weekends or whenever I need to top up.
Of course by doing this, I'll need to freeze the food.
I've read somewhere in here(I forget where :( ) that when making onigiri, you need to wait till it cools down a bit, but not all the way, then wrap it in plastic wrap and place in the freezer. (I think that's what it said) As for the nori, don't put it on till it's thawed or it will get soggy.
So, that got me thinking...
If I make sushi, and then freeze it, the nori will be all soggy when it thaws out.
I'll be making tuna and mayo sushi, veggie sushi, sushi with crab in it, sushi with chicken and sushi with beef.
I'm not a BIG fish kinda gal lol.
So, what do you think? Is there a way I can get around the soggy nori? Or will I have to prepare the sushi the night before and place it in the fridge?
Thank you for the help
I'm getting my Bento on:P
|Sesame salad dressing||Supertaster||9||1 year 47 weeks ago|
|Authentic paella?||maki||10||1 year 49 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 51 weeks ago|
|Shiso - uses for this herb||Loretta||0||2 years 1 week ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||2 years 1 week ago|