Scallop nigiri

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Scallop nigiri, featuring delicate slices of fresh, sweet scallop (hotate) atop perfectly seasoned sushi rice, is a culinary delight best enjoyed immediately. Its exquisite flavor and texture are highly perishable, requiring careful handling and prompt consumption to maintain peak quality and food safety.

Storage Time

Scallop nigiri should be consumed within a few hours of purchase for optimal freshness and safety. It can be safely stored in the refrigerator for a maximum of 1 day, though quality will diminish rapidly after the first few hours.

Temperature

Keep refrigerated at a consistent temperature between 0–4°C (32–39°F) to slow bacterial growth and preserve freshness.

Freezing

While technically possible, freezing scallop nigiri is strongly discouraged as it severely compromises the delicate texture and flavor of both the raw scallop and the sushi rice. Upon thawing, the rice will become hard, dry, and crumbly, while the scallop's tender texture will turn mushy and watery. If you absolutely must freeze it, wrap individual pieces tightly in plastic wrap, then place them in an airtight freezer-safe container. Freeze for no more than 1-2 weeks. To thaw, transfer the container to the refrigerator overnight. Do not refreeze previously thawed nigiri.

Signs of Spoilage

• A strong, pungent, sour, or ammonia-like fishy odor, distinctly different from a fresh ocean scent, indicates spoilage.
• The scallop appears dull, discolored (yellowish, grayish, or opaque white), or develops a slimy, sticky, or unusually firm texture.
• The sushi rice becomes hard, dry, excessively sticky, or shows any visible signs of mold growth, such as fuzzy spots or discoloration.