The traditional Japanese dish sushi is well-known throughout the world.

Although a lot of people think of sushi as being made with raw fish, it can also be produced with a variety of cooked seafood.

Vegetables and vinegared rice wrapped in dried seaweed are additional ingredients (known as nori).

You might have some leftover sushi whether you made it at home or went out to eat.

But how can you safely keep sushi so that you may enjoy it later?

This article discusses the shelf life of sushi, the ideal storage conditions, and how to spot spoiled sushi.



✅ A variety of raw and cooked fish, veggies, vinegared rice, and dried seaweed are frequently used to produce the widely renowned Japanese cuisine known as sushi (nori).

✅To lower your chance of contracting a foodborne illness, it must be stored properly as it is more likely to contain bacteria and parasites.

Cooked sushi can be kept for 3–4 days in the refrigerator whereas raw sushi, such as sashimi, can be kept for 1-2 days.

 More than two hours should not be spent keeping either type at room temperature.


How long does sushi have before going bad?

The shelf life and storage recommendations for your sushi will be determined by its primary ingredients.

In general, the U.S. Food and Drug Administration (FDA) advises against keeping leftovers at room temperature for longer than two hours, and just one hour if you’re dining outside and the temperature is above 90 °F (32 °C) (2). This advice is applicable to both cooked and raw sushi, such as California rolls and sashimi.

However, the U.S. Department of Agriculture (USDA) says that cooked fish and shellfish should be kept in the refrigerator for 3–4 days rather than 1-2 days when they are raw.

Sushi should be kept out of the “danger zone” of 40-140oF (4-60oC) to prevent bacterial development that happens quickly and raises your risk of contracting foodborne illness.


The best way to preserve leftover sushi

According to the FDA’s recommendations for the preservation of raw fish and seafood, including sushi, it should be tightly wrapped in plastic wrap, foil, or moisture-proof paper and kept in the refrigerator or freezer.

As an alternative, you can store it in an airtight container to prevent bacterial development and dampness. Avoid using containers with poor seals since they may encourage bacterial development or food spoiling.

Sushi can be stored in the refrigerator for up to two days raw and four days cooked. Although sushi can be frozen for longer storage, the product’s quality may suffer.


Sushi spoilage indicators

You can use your senses to determine whether a sushi plate has gone rotten in the following ways:

  • Odor. Bacteria may cause sushi to deteriorate and release a disagreeable odor. Before consuming sushi that has been kept in the refrigerator, make sure to check for strong scents.
  • A dull appearance. Although cooling sushi may significantly alter its flavor and texture, it is still important to visually check the food for any noticeable color changes or other spoiling indicators, such as mold.
  • Slime. Foods frequently create slime when they start to spoil, especially rice. Throw discard the sushi if you notice or feel slime on your leftovers.
  • Dangers of consuming rotten sushi
  • Raw fish and seafood, including sushi and sashimi, are more likely to be contaminated with parasites and bacteria that can infect humans and lead to foodborne illnesses
  • Sushi has been connected to salmonella outbreaks in the United States, whereas it is a prevalent foodborne illness associated with Anisakidosis, a larval infection of the gut, in Japan.
  • Though individual symptoms may differ, diarrhea, vomiting, nausea, and stomach cramps are the most typical signs of foodborne disease.
  • Severe cases of food poisoning can occur, particularly in those who are thought to be more susceptible to complications, such as small children, older adults, pregnant women, and people with specific medical conditions.
  • Sushi may contain mercury, a hazardous heavy metal that, in excessive doses, may harm the brain, intestines, and kidneys, in addition to the potential for foodborne illness.



Pin It on Pinterest

Share This