Freeze sushi
Since the preparation of sushi requires a lot of time, I always do about 10 rolls more than I need. Because when all the ingredients and the rice are ready, then it's pretty fast.
So make enough rolls and do not cut the frozen, but wrap as a roll in plastic wrap and deep freeze. So the rolls are stable for a few weeks.
Then, a few hours before use in the refrigerator to slow thawing. If they are still half frozen, they are best cut into small slices. Serve this on a plate and put it back in the fridge to finish thawing.
Possibly. the rice becomes a bit drier when frozen than with "fresh" sushi. This is then compensated with a little more soy sauce :-)
