If you are a sushi lover, there is only so much sushi you can eat in one serving, right? And because of your gastric limitations, you may want to save your sushi for the next day. One question that sushi lovers tend to ask restaurateurs, chefs or even search engines, is “how long does sushi last?”
To understand the answer to the question, you will have to understand what is sushi and how it is prepared. Those questions will be answered later in the article.
If you have chosen to open this article, it is because you plan to keep your sushi as long as possible. Even if it can last, remember that sushi is made from fish, and fish is better when it is eaten fresh.
So, even if you want to save your sushi for the next day or a few days down the road, you have to remember that sushi, like fish, will be best if it is eaten fresh. Also, after several days of storing the item, you should not expect the sushi to taste the same.
Some of the flavors may have changed, so it is possible that you will be disappointed. In this article, we will discuss the shelf life of sushi and teach you how to store it properly.
What is Sushi?
Sushi can be described as a Japanese delicacy that has been made popular in recent years, thanks to globalization, of course. People have been so caught up in the sushi craze that they barely take time to do the research to understand what it is or how it is prepared.
Some people who have an understanding of what sushi is, choose to stay away from it because they fear that it will get them ill. Sushi is raw fish. In Japan, sashimi is used as the main ingredient to prepare the dish.
Apart from fish, sushi also contains seasoned vinegar rice. Some establishments just sell rice and seaweed. That is not authentic sushi! There are different types of sushi for you to have and choose from.
First, there is the nigiri-zushi. This is popular and is made from rice and fish. The seafood used in this sushi is usually tuna, yellowtail or shrimp.
Seaweed sushi is known by the name maki-zushi and is classified as tuna or cucumber rolls which may be called norimaki. Other types of sushi include the inarizushi which is deep-fried and the chirashi-zushi with rice and other ingredients on top of it.
How is Sushi Prepared?
Some people like to prepare sushi using a sushi making kit. Whether you use a sushi making kit or prepare sushi by hand, it is the same concept that is applied.
If you have to prepare it yourself, it is easy to do so. How it is prepared may determine how long does sushi last. Once the fish is prepared well, food-borne illnesses can be prevented.
If sushi is to be prepared, usually frozen fish is the fish of choice because the coldness would have killed some of the bacteria that would feed on the dead fish. The best sushi is the one that is prepared using fresh fish. If you wait to use the fish, it becomes more susceptible to bacteria.
The fish is thawed and sliced usually using a sushi knife, tendons are removed, and the skin is scraped off the fish. The fish is then cut for the type of sushi that has to be made. If you are making sushi rolls, you have to use rice or seaweed.
If you are using rice, it needs to be boiled and then stirred with vinegar and sugar for taste. You are then required to spread the rice on a rolling mat. Some people usually may add other seasonings to the roll to create some flavor.
How Long Does Sushi Last?
You should not keep sushi for more than a day’s time. The sushi is made from raw fish and the longer the fish is not consumed, the more it becomes susceptible to bacteria.
For that reason alone, you should not want to eat sushi. If the sushi is prepared with cooked fish, it will have the name California roll. So, if you intended to keep sushi for more than a 24-hour period, you should get or make this one instead.
Some restaurants do not allow customers to leave with their left-over sushi because they know the risk of consuming raw fish after an extended period of time. Even if it is cooked, you should not eat the sushi more than three days after it was prepared because the quality deteriorates as the moisture is lost.
Also, the taste is not going to be as good as when you first had it. You will know that the sushi needs to be tossed out just based on its smell. If it smells like fish, then you should not eat it.
To be safe, just don’t eat sushi if days have passed. It is advised that you store sushi within half hour of preparation if you plan to eat it the next day.
How Do You Store Leftover Sushi?
You can store leftover sushi (if you insist) by placing in it a plastic wrap before sealing it in an airtight container and putting it in your refrigerator. This is why you may see packages of sushi being sold in the grocery.
These packages of sushi may be stored in chillers. Most of the time, the sushi packages that you see being sold are the cooked variety.
You should always pay attention to the expiry date and the smell before buying this sushi especially if you do not know how and under what conditions they were prepared.
How long you store sushi will depend on how it was prepared. If the sushi is raw fish, then you should not store it for more than a 24-hour period. If the fish is cooked, you should not store it for more than three days.
In recent years, we have seen technology that makes the cooking process easier and rice has been a big beneficiary of this. Nowadays, there are various brands offering superb rice cookers that will…well, cook your rice. However, it does much more than rice because it opens up a realm of new recipe opportunities for you and one of the biggest is sushi. If you just love sushi, you aren’t alone so we have compiled a rice cooker shopping guide. With this, you will know what brands to look out for as well as the preferred features. At the end, we even have a few examples!
In truth, this is the best place to start because many mistakenly believe that all rice cookers are essentially the same. In reality, they all vary with many features so we are now going to take you through the features of which you should be aware.
Of all, this is potentially the largest to consider because it will decide how much food you can cook at any one time. Whilst some models offer less than one liter of space, others will go well beyond five liters. Not only does this affect your cooking, it will also decide how much room it takes up in your kitchen so this is a balance you will need to get right – it is all well and good buying the largest model possible but if you have to lift it from a cupboard to use, the whole process becomes a chore and you will lose your passion for cooking.
Ultimately, we cannot necessary suggest one answer that works for everyone because we all have unique needs. If you will be cooking sushi rice for the family, you are going to need more space than someone who lives alone. Additionally, someone who has a small kitchen needs to consider their available space whereas someone with a much larger kitchen doesn’t have to make this consideration. Once you consider your needs, you can look at the models on offer and pick a size.
Although this isn’t a feature as such, it is another consideration alongside capacity that will affect your decision. In truth, there are many different manufacturers in this market who tend to target different audiences so there will be a variety of price ranges. Depending on the quality, capacity, features, and brand name, the price will vary greatly.
How do you decide? Unfortunately, we have no magic answer once again because it all comes down to how much you plan to use the cooker and how important the high-end features are to you. If you only plan on using it once every two weeks, the investment won’t be as worthwhile as if you used it five or six times a week. Of course, we aren’t saying that you will be eating sushi this amount per week because a rice cooker has many other functions. If you will be using the device frequently, you might be tempted towards the higher end of the market and we will see examples a little later.
With the basic models of rice cooker, it will often be a case of pushing one button to start. If you go for something a little more expensive, you will be faced with digital controls. Although they seem daunting at first, they can allow for a greater control of cooking; a quick read of the manual should tell you everything you need to know.
With the more basic rice cookers, they are ‘single-minded’ which means that they work in a mechanical manner. However, ‘fuzzy logic’ rice cookers use specialized computer chips that cleverly adjust the temperature and cooking time without any input from the user. With this, it gives more confidence because you can be sure that the rice is cooked – it makes decisions similar to that of a human for the best results.
Next, you should be looking for a non-stick bowl so it cleans with hot soapy water rather than requiring a hammer and chisel. Also, you will find some models that are safe in the microwave as well as the dishwasher. Furthermore, they often vary in material because stainless steel inserts are harder to clean but they will last a longer period of time.
If you plan on eating one type of rice over and over again, this isn’t so important. If you want to experiment with your cooking, you will find many models that offer quick settings depending on the rice. This way, you don’t have to guess and ruin your dinner in the ‘learning’ phase.
With most modern models, they will have a screen on which it presents how much time is left until the rice is cooked. With some of the biggest brands, they will even include a timer where you can start the cooker when you are away from the kitchen like an alarm clock.
Often, we spend too much time thinking about the inside of the cooker that we completely forget about the outside. If you have children and you don’t want to spend all evening playing security guard to stop them touching the machine, you should look for models that keep cool on the outside.
After this, there are also various other features that won’t necessarily make or break your experience but they can make life that little bit easier. For example, a ‘keep warm’ setting is great if you’re waiting for other foods to finish cooking. In addition to this, some come with a spatula and measuring cup whilst others offer a compatible steamer basket or tray. Finally, you can look for convenience with a rice cooker that retracts the power cord for easy storage.
As there are in any industry that sells products or services, you will find a number of brands that get the best reviews and have the most customers. Before we give you a shortlist of superb rice cookers, we have some information about the biggest brands in the market.
Over time, Zojirushi has built a superb reputation when it comes to food- and drink-related products. For example, they now sell bread makers, coffee machines, and even water boilers. However, rice cookers is where they really excel and they invest heavily into this market.
As an American division of a Japanese company, Tiger is known for various cooking machines and storage containers. With a particular focus on cooking sushi, you will see a product from this company a little later and it will be one to consider.
Compared to the first two brands, Aroma has far more products on the market and they also like to give recipes to all customers. Included in their product list, you will find food steamers, electric woks, yogurt makers, coffee makers, indoor grills, electric kettles, milk ‘frothers’, and more. If you have a need for a food or drinks device, Aroma is likely to help.
Once again, this is another brand that has taken it upon themselves to introduce a number of electrical items into the kitchen. As well as being affordable, they are easy-to-use and have introduced many younger generations to the kitchen which is a huge benefit.
Overall, there are now more companies looking to join this trend every year. Alongside these four, you will find other reputable options in Instant Pot, VitaClay, Panasonic, Cuisinart, Breville, and even Black & Decker.
Whenever the topic of conversation moves onto rice cookers, the same question always arises – what is the best model? As we explained earlier, the best model for one person could be a nightmare for someone else so a lot does come down to personal needs and requirements. However, this doesn’t mean that there aren’t models that are universally liked. Below, you will see a few examples.
Aroma Rice Cooker and Food Steamer ($32)
As you can see, this is towards the lower end of the market but still provides one of the best options for cooking sushi rice. At first, the size can be a little off-putting but it can hold up to eight cups at any one time. As well as cooking rice, you will also have opportunities to steam meat or vegetables at the same time. Finally, the machine is easy to use for beginners and experts alike.
Cons – On the flip side, we should mention that it can be a little difficult to clean and there is a learning curve compared to some other options. As we said, it is easy to use once you get used to it but there will be more appropriate models for absolute beginners. Finally, it can take some time to reach the correct temperature.
Tiger Rice Cooker and Warmer ($70)
Although the price is double our first option, you will still be getting a very good rice cooker that offers four unique menu settings from plain rice to slow cooking. As we discussed previously, this is one of the more simple options with one-button start but it is also non-stick which makes cleaning easy.
Cons – When cooking, you will notice that there is quite a lot of steam and this is perhaps the largest downside and one that customers have noticed thus far. However, the lid cannot be removed too which provides another negative to the product.
Breville Rice Cooker and Steamer ($115)
So far, we have seen two options under $70 but this third option pushes the boundaries a little and breaks the $100 mark. If you plan on using the cooker regularly, this machine is definitely worth the investment as it offers a 10-cup capacity which doubles when cooked. Designed for risotto and rice, it takes just 40 minutes without the need for stirring and is easy to clean once more.
Cons – For those who aren’t going to use it regularly, it presents a heavier investment. Furthermore, many customers have noted how the pot inside looks a little cheap. Finally, we also found that the rice can come out a little too dry.
Zojirushi NHS Rice Cooker ($42)
Finally, we have two varying models of Zojirushi rice cookers depending on your budget. With this cheaper option, you will receive a basic model with enough room for three cups of rice which seems small but can work if you live alone or only plan to cook for a couple of people. In addition to this, it has a non-stick pot and is easy to control with one switch.
Cons – As you can tell, the major disadvantage of this model is the small capacity. If you want to use the rice cooker many times a week and need to cook for a family, you will be limited by this design.
Zojirushi NP-HCC10XH ($255)
At the other end of the scale, we have a rice cooker with two different varieties – 1/1.8L. In both, you will find a number of cooking options, ‘keep warm’ settings, delay timers, and a high-quality product. If you can afford it, this is one of the best models you will find in terms of freedom with the sheer amount of options on show.
Cons – Clearly, the price will be off-putting for some and it is also quite large which means that you need a large kitchen or somewhere to store it when not in use.
As long as you take these tips and apply them to your needs, you won’t have any trouble finding the right cooker for you. Instead of looking through cookers, you might find it better to work out your needs and budget first before finding something to match. This way, you are more likely to be happy with the end result and you will have a cooker for all your sushi needs!
As it turns out, what is sold in many restaurants and stores as wasabi paste is often no other than horseradish mixed with mustard and other ingredients. If you are lucky, it might include some wasabi at the very bottom of the ingredient list.
Fresh wasabi is amazing. You might not be able to enjoy it every time you have sushi – but if are really into sushi, you should at least try it once. Just to be able to tell what it is like.
If I had to describe real wasabi in words, “Green”, “Zesty” and “Vibrant” come to mind. But you really have to try for yourself.
Where can I get some?
Most upscale sushi places will only serve real wasabi. One good example would be the Nobu Sushi chain.
Another option is to buy it online (it’s completely legal). In the USA, you can easily buy fresh wasabi root online, or a even a wasabi plant starter to grow at home. One website where you can get both is The Wasabi Store. If you are looking for a simpler solution, you can buy a tube of the green gold on Amazon.
That’s it! Let us know if you had real wasabi and how was your experience. If you live anywhere else in the world and want to share you can buy real wasabi with others feel free to do that in the comments below.
Kewpie mayo is a special type of Japanese mayo. Arguably the best mayo you will taste, Kewpie is made with the combination of egg yolks, vegetable oil, monosodium glutamate, spice and seasoning, all in a mixture of apple vinegar. Kewpie mayo is by far different from regular mayonnaise. The remarkable traditional Kewpie mayonnaise has been able to shrug off competitions with the quality it delivers when used in various recipes. Its richness, texture, and savory flavor make it the right choice for every chef.
Sushi’s is best served when sriracha is combined with Kewpie mayo. This combination produces a lustfully delicious Sushi that you will not forget in a rush. You can also combine Kewpie mayo with soy sauce, wasabi, rice wine vinegar, miso, garlic, ginger and karashi (Japanese hot mustard).
Kewpie mayo has a wide variety of food it can blend with and give a great taste. It can go with potato, serve as a sandwich sauce, blend with tuna salad, pancake, make a yakisoba look irresistible, it can also be used with furai, rice ball, salad, it blends perfectly with red shrimp and panko together, it can also be used with fried rice.
Mix ingredients together, and pour into a small pan. Put on low heat and simmer for a few minutes until sugar dissolves, while stirring with a wooden spoon. Once sugar is fully dissolved, let the sauce cool, and keep in fridge for use.
Soy sauce, as its name suggests is a dark, salty sauce made from fermenting soybeans. Soy sauce is traditionally used in many Asian cuisines, and Japanese in particular. A small bowl of soy sauce (per person) is a must in sushi dinning since you dip almost any kind of sushi in it.
Tobiko isn’t very expensive in comparison with alternative Caviars which makes it very popular among sushi chefs. Tobiko is quite a newfangled ingredient, even among the sushi masters of Japan.
How is Tobiko harvested?
Tobiko is harvested from saltwater fish, so it has to be done in the East China Sea, usually in the northern Taiwan Strait. Also referred to as ‘flying fish roe’, it is harvested in an ingenious way that makes use of the natural behavior of the fish themselves.
When fish mate in a general sense, the female fish release eggs into the seawater, which float around waiting to be fertilized. When flying fish mate, though, they release eggs in order to attach themselves to floating objects in the sea – typically small rafts of seaweed.
Skilled fishermen create large balls of seaweed which they tie to their boat, and then pull in when enough roe has been accumulated on their surface. This takes a lot of skill and experience to time their efforts perfectly – the eggs are likely to be knocked off or pulled in too soon by a rookie fisherman.
Interestingly, flying fish are extremely resilient in their assorted mating habits. They are thought to be immune to intense fishing pressures, regardless of how much they may be fished. However, as fishing eggs interrupts the breeding cycle of the fish, the precise effect that it might have is generally unknown. Therefore – the population of flying fish is monitored very intensely.
How is tobiko used in sushi?
Tobiko in particular is considered to be one of the most prized fish eggs used in sushi. They are used in a number of different ways thanks to how special they are considered to be, including on their own, or as a garnish.
When used on their own, they are served in sashimi. Of course, sashimi is thin slices of fish, served similarly to charcuterie. The tobiko is typically served alongside these slices of fish and is eaten alone rather than being a small part of a general mouthful.
As a quick note on sashimi tobiko, it can be quite hard to spot them! They come in black, green, yellow, and red varieties, meaning that knowing what the mysterious pile of eggs is on your plate can be tricky. Always make sure to ask – an informed meal is a great one!
When not used in sashimi, tobiko is used very sparingly in sushi. They are very prized among types of fish eggs, which means that they’re used as a slight garnish or finishing touch. They might be placed on top of or alongside the rolls, to make the plate look particularly appealing.
What does tobiko taste like?
Well, the taste of tobiko is most new and a little odd.
On the one hand, it’s precisely what you’d expect: smoky and salty. Tobiko is salt-cured, which means that it absorbs a lot of salt and flavors from the brine it is in before it gets to your mouth. This is the case with a lot of different types of roe, so that particular flavor is quite ubiquitous.
However, when compared to another roe, it’s also a little sweeter. A point a lot of people compare it to is caviar, or ikura – which tobiko is noticeably sweeter than.
While this isn’t necessarily to do with taste, we found out an interesting fact about tobiko as we were researching for this article. An individual tobiko egg is between 0.5 and 0.8mm in diameter. As a point of reference, the average width of a piece of graphite in a mechanical pencil is 0.7mm – these eggs are tiny!
What is the history of tobiko?
The history of tobiko is actually quite an interesting one. It hasn’t been used in Japan until very recently, so it’s quite a modern thing there as much as it is here.
It has been historically eaten in the Shimane Prefecture, but not at great length as one might eat chicken. It has always been very tricky to harvest, leading to the roe being generally quite rare.
However, in the early eighties, some Japanese chefs discovered that in the process of fishing for fish, some fishermen would throw away roe, thinking it useless. A deal was struck, and now tobiko is much more common in Japanese cuisine.
Whether or not you’ve had tobiko before now, we’d recommend seeking some out – it’s a tasty treat that’s hard to say no to if you’re a fan of seafood. Give it a go soon, you won’t regret it!
Where can I get me some Tobiko?
As in most sushi ingredients, you can find Tobiko at your local Asian food store or Japanese market. Tobiko is also available on our online store and through the link below.
Shiitake is a mushroom that has been used in China and Chinese food for a long, long time. The first written reference cropped up in 1209 – which was during the Chinese Song dynasty. That reference is simply a 185-word passage in which shiitake cultivation was described at length. That passage is reviewed, altered, and referenced throughout the history of people writing about shiitake cultivation. The most important reference of that type is in 1796, which was when the first proper book on shiitake cultivation was written.
That book made reference to cutting sections of shii trees out and replacing them with logs that were known to have shiitake spores within them. This method continued for a long time, up until the eighties! In 1982, a report was published which showed that the mushrooms could be commercialised and cultivated worldwide – this led to lots of people being able to access them.
Shiitake is now the second most cultivated mushroom in the world – it is adored for its use in alternative medicine and its delicious culinary uses. It has seen a lot of success with a number of medical studies looking into potential usages for a number of different treatments.
Shiitake has been around long enough that it has seen a number of years of use as both food and medicine. Before modern science, herbal remedies were all that was on offer. Therefore, shiitake mushrooms were featured predominantly!
Shiitake flavor profile
The flavor of shiitake is something that’s utterly mushroomy. That’s very much a cop-out, but it’s the best way to get someone to think about what to expect.
The mushroom itself has a very intense umami flavor. Umami is often described as ‘meatiness without salt’ – it’s a savoury flavor, though it’s not intensely salty.
When they’re cooked, shiitake mushrooms tend to keep this umami flavor profile, though they also gain a number of lovely notes from whatever you cook them with. A number of people do say, though, that when shiitake mushrooms are cooked, they develop a creamy, buttery flavor that’s very rich and tasty indeed.
The flavors of shiitake develop as they cook so that the end product is often something much more intense than the raw mushroom.
Use of shiitake in sushi and everywhere else
Sushi is a wonderful way to create little parcels of flavor. This means that shiitake is often used to impart a powerful, strong base that will bring a strong savory note to the overall taste of a roll.
When making sushi with shiitake, the mushrooms are often cooked. This is done because it both enhances their flavor and also allows you to add flavors of your own choosing. For example, garlic is often sauteed with the mushrooms, making for an intensely hereby and rich mouthful. To enhance the inherent flavor of shiitake mushrooms, though, we would suggest sauteing in sesame oil and soy sauce. These sauces will boost the dark, meaty notes of the mushroom, leading to a really delicious and fascinating roll at the end.
Where can I get Shiitake mushrooms?
Shiitake mushrooms, as most sushi ingredients, can be purchased at Asian markets and food stores, or online. Below is a suggested link for purchasing via amazon.
Black sesame is a kind of salted & toasted sesame used to decorate and enrich flavor.
There isn’t much to elaborate on the matter of using it, simply sprinkle as much as you dare on top, or all around an inside out sushi roll to create the desired ratio of black spots on rice white background of the roll. One good example of black sesame used on top of a sushi roll is the home made california sushi roll below. Find out more in the california roll recipe page.
The taste, by the way, is not that dominant, nevertheless sensible. Give it a try!
Please avoid large sushi parties during the COVID-19 pandemic. Convid-19 info
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