Sushi and sashimi combo
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This delicate combination of fresh raw fish (sashimi) and vinegared rice with various toppings (sushi) is a culinary delight best enjoyed immediately. Proper storage is crucial to maintain its exquisite flavors, pristine texture, and food safety, especially given the raw seafood components.
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Storage Time
For optimal quality and food safety, consume sushi and sashimi within 24 hours when stored properly in the refrigerator. It is highly recommended to enjoy it within a few hours of purchase for the best culinary experience.
Temperature
Keep refrigerated at a consistent temperature between 0–4°C (32–39°F) to significantly inhibit bacterial growth and preserve the delicate freshness of the raw seafood and rice.
Signs of Spoilage
- A strong, pungent, fishy, sour, or ammonia-like smell, rather than the fresh, clean, ocean-like scent of good quality seafood.
- The raw fish (sashimi) appears slimy, cloudy, or has a dull, faded color instead of its vibrant, translucent, and firm appearance. The rice may also look discolored or excessively wet.
- The texture of the fish feels overly soft, mushy, sticky, or disintegrates easily when touched. The rice might become hard, dry, or excessively soft and mushy.
- Any visible mold growth on the rice, fish, or other components is a definitive sign of spoilage and the food should be discarded immediately.
