Storing sushi rolls can be quite tricky, as most are made with a variety of different ingredients. The best approach is to rid the roll of any excess water, wrap it tightly in plastic wrap, and store it in a sealed container to prevent air from coming into contact. Stored sushi should never be consumed beyond one day.
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Next: How to Freeze Sushi
You do not want to freeze sushi. Cooked rice and seaweed are not appetizing when thawed. Most sushi fish is also pre-frozen upon arrival and should not be frozen again.
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Not all fish and shellfish are meant to be consumed raw. To avoid the presence of parasites and bacteria, it’s important that all sushi fish be pre-frozen prior to consumption. This will help to kill things like worms, which are extremely common in salmon. It also goes without saying that fish must be fresh. Most sushi fish is caught, gutted, and immediately iced to ensure that bacteria has little time to begin growing. Be sure to ask a grocery store professional for guidance before purchasing.
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Sushi rice, while not terribly exciting on its own, is the most important part of sushi. In Japan, recipes and techniques vary greatly and are often kept confidential. Start by buying good-quality short grain rice and make sure to rinse it well before you start cooking. After it’s cooked, it’s important that the vinegar mixture is ready and sprinkled evenly over the rice while barely being turned, so it’s well distributed to each grain of rice. If the end result is fluffy, shiny, and evenly flavored, then you’ve done it correctly.