Sushi rice
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Perfectly cooked sushi rice is the foundation of delicious sushi rolls and bowls. Properly stored, this short-grain rice retains its ideal sticky texture and subtle sweetness, ensuring your homemade Japanese dishes are a culinary success. Learn how to keep your cooked sushi rice fresh and safe to eat.
Storage Time
Cooked sushi rice is best consumed within 1-2 days when stored properly in the refrigerator. Uncooked sushi rice can last for several years if kept in a cool, dry place.
Temperature
Store cooked sushi rice in the refrigerator at or below 4°C (40°F). Uncooked rice should be kept in a cool, dry pantry, ideally between 15-20°C (60-70°F).
Freezing
Yes, cooked sushi rice can be frozen to extend its shelf life. Allow the cooked rice to cool completely, then portion it into airtight containers or freezer bags, removing as much air as possible. Frozen sushi rice can last for up to 1-2 months. To thaw, place the frozen rice in the refrigerator overnight or gently reheat it in a microwave or on the stovetop with a splash of water to restore moisture. Note that the texture may be slightly softer after freezing.
Signs of Spoilage
- A sour or fermented smell.
- A slimy or mushy texture.
- Visible mold growth or discoloration.
