Tags: contents-sushi

sushi

I've never made sushi, but I'm definately going to soon. I have some questions:
I read that you should not refridgerate your sushi after making it because it will get hard- is this true? Is it really that bad? Do you think it is the same case if I use short grain brown rice in my sushi? Does this mean that I should make my sushi in the morning? Can I make it (vegan) and leave it out all night? What do you do?

Also, have you ever made your own pickled ginger? I found a recipe, and I'm interested in trying it because the stuff that I found in the store had aspertame in it- ew!

Thanks!