Cooked sushi rice

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Properly stored cooked sushi rice retains its delicate texture and slightly sticky consistency, making it perfect for your next homemade sushi roll or poke bowl. Ensuring it's kept at the right temperature is key to preserving its quality and preventing spoilage.

Storage Time

3–4 days in the refrigerator

Temperature

Keep refrigerated at 0–4°C (32–40°F)

Freezing

Cooked sushi rice can be frozen to extend its shelf life, though some texture changes may occur upon thawing. For best results, cool the rice completely, then portion it into airtight containers or freezer bags, removing as much air as possible. To thaw, place the rice in the refrigerator overnight or gently reheat it in a microwave or on the stovetop with a splash of water. Freezing may result in a slightly softer texture, but it remains suitable for dishes where texture is less critical.

Signs of Spoilage

• Unpleasant sour or fermented odor
• Slimy or sticky texture that feels unusual
• Visible mold growth or discoloration