How to Keep Sushi Fresh in the Freezer

Sushi is considered an art form in Japanese culture.

Sushi is a Japanese food that includes many types. Sashimi, nigiri, gunkan nigiri, hosomaki, futomaki, uramaki, temaki and chirashi are all types of sushi that you can order or make. In Japan, sushi is considered as an art form. American sushi has developed its own culture with larger sizes, American-friendly ingredients and sweeter rice.

Instructions

1. Vacuum seal the sushi. Follow the directions on your vacuum sealer to seal the sushi in an airtight container.

2. Label the sushi. Mark the date and type of sushi (fish, shrimp, crab, etc.) so you will know how long it has been frozen.

3. Eat the sushi within a couple of weeks. The sooner the better, since a regular freezer will not protect against all parasites and bacteria that might grow in the fish. Vacuum-sealing the sushi will help it last longer than just freezing in a bag though.

Tips & Warnings

• Cooked rice, avocado and nori become soggy after they are frozen and then thawed. For the best taste and safest fish, sushi should be kept refrigerated for up to 24 hours and then discarded.

• Freezing fish at home doesn't kill all of the parasites that fish might have in it. Supermarkets "flash freeze" their fish, which freezes the fish in seconds and kills all of the bacteria and parasites. Your home freezer will freeze the fish slowly and may cause damage to the texture and may not ensure safety.

References

• Sushi FAQ: Freeze Supermarket Fish
• Sushi FAQ: Saving Leftover Sushi
• Sushi Now: Sushi History and Sushi Today

Resources

• U.S. Food and Drug Adminstration: Fish and Fisheries Products Hazards and Controls Guidance