Sushi is a traditional type of Japanese cuisine featuring elements like vinegar-infused sticky rice, seaweed, and fresh fish. While there are variations of this dish, it’s commonly served as either maki (sushi) or temaki (hand-cut) rolls, and depending on when you plan to serve it, it can be made in advance. Sushi’s ingredients ultimately decide how far ahead you can prepare it.
Understanding the dangers of sushi rice is beneficial to preparation. White rice contains spores of Bacillus cereus, a bacteria that can become toxic if left at room temperature. To properly store cooked rice, cool it to outside of the danger zone (the temperature zone between 40 and 140 degrees Fahrenheit where bacteria can thrive) as soon as possible, and never leave it out for more than two hours. If you plan to make sushi more than two hours ahead of time, make sure to refrigerate it. That rule of thumb also applies to any perishable foods in addition to rice, according to USDA safety standards. Other elements of sushi, such as nori sheets, can be stored at room temperature and have a more liberal shelf life.
How long can sushi be refrigerated?
Room-temperature sushi doesn’t sound appealing, but keeping it cold is even more important for safety reasons. Still, how long can it be stored in the refrigerator? White rice shouldn’t be kept for more than four to six days, but your sushi roll’s internal ingredients might not last that long.
Imitation crab, which is a cooked seafood made from pollock and often used in California rolls, should be consumed within three days of opening. Raw fish, including raw tuna, which is popular in spicy tuna rolls, has a much shorter shelf life of just one to two days, per the USDA. You can make raw fish rolls up to two days in advance, but if you’re serving a crowd, it might not hurt to play it safe and only make them one day ahead. Tempura rolls, which involve cooked seafood or sometimes chicken, can be made up to four days in advance due to cooked fish and poultry’s four-day shelf life in the refrigerator.
Keep in mind that vegetables have a shelf life, too. Sliced cucumber, which is often used in rolls, should be used within about two days for optimal flavor and freshness. To keep the rules simple, raw fish rolls should be prepped no more than one or two days ahead; cooked rolls can be made up to four days in advance, and never keep sushi rice in the refrigerator for more than six days.
