When temperatures rise, it’s especially important to pay attention to how you handle takeaway sushi. Sushi is a fresh product, and in hot weather, both quality and food safety can quickly be affected. Here are 7 important tips you should never ignore:
Eat your sushi as soon as possible
Takeaway sushi should ideally be eaten shortly after collection or delivery.
Avoid leaving sushi in direct sunlight
Never leave sushi in a hot car or in direct sunlight, as temperatures can rise surprisingly quickly.
Keep sushi refrigerated
If you’re not eating it immediately, sushi should be stored in the refrigerator at a maximum temperature of 5°C (41°F).
Pay extra attention to raw fish
Salmon, tuna, and other raw ingredients are particularly sensitive to heat.
Plan your delivery time carefully
Try to order your sushi close to the time you plan to eat it.
Check the quality upon delivery
If the sushi feels warm, smells unusual, or looks abnormal, you should be cautious.
Don’t keep leftovers for too long
Leftover sushi should be eaten on the same day and should never be stored at room temperature.
Sushi and summer are a fantastic combination, as long as you handle your sushi properly.
So sign up for our Sushi course for beginners, where you’ll learn how to make delicious sushi from scratch and master the most important techniques and food safety practices.
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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.