Eleven or twelve years ago, I made this (before this came out, but the recipe was very similar) and kept it overnight for an event the following afternoon. I kept it in a glass mason jar in the juice, and drained/scooped it out at the just before serving. It went over very well indeed, and I even impressed the senior Japanese women! It was a Buddhist New Year’s event, and I made about nine different kinds of vegan sushi. The favorite was a spicy tuna using jackfruit, the second was a cashew puree, and this was the third. I tried making the amaranth roe with carrot, but it didn’t turn out. The beet turned out beautifully. The color in real life is amazing!
My sushi fails also include king oyster mushrooms. It’s like chewing a ball of yarn. I can’t get them right. This one I love, though.

Hi Ellen, this can be used within a few hours over stored overnight. I hope you enjoy!

I was pescatarian until January… no fish since then and would love to learn some of your techniques! Would love to share all of these on my page too to inspire others to eat less or no meat/fish

🙂

Thanks Derek!!

Thanks so much Elle! Always nice to meet a fellow PPK-er over here! : )

As a fellow vegan girl cooking for a Meat-and-Potatoes guy, I'm very much looking forward to experimenting with your recipes!