In order to keep sushi for a long time, you can put it in the refrigerator. When eating, take it to the "cold room" and thaw it slowly. If it is kept for two weeks, it won't go bad.
Attention should be paid to putting it in the refrigerator: sealing it with plastic wrap can prevent food from going bad. It is best to refrigerate it at 4-6℃, and put sushi in a shallow dish to make the temperature of all parts of sushi balanced, so as to avoid the deterioration of sushi due to too deep bowl and too high middle temperature.
Extended data:
Japan often says "Where there is fish, there is sushi". This kind of food is said to come from subtropical coastal and island areas. People there found that if the cooked rice was put in a clean fish room and buried in the altar, it could be preserved for a long time, and the food would have a slightly sour taste because of fermentation, which was the embryonic form of sushi.
Japanese sushi is mainly produced and sold by specialized sushi shops. Chefs in white overalls will slice peeled fresh fish and other good materials on rice blocks with the same width according to customers' requirements. Due to the different colors of raw meat of various fish and shrimp, sushi is colorful and very beautiful.
In addition, Japanese families will make sushi for banquets on special occasions; However, most of the methods are relatively simple. You can add roasted laver or sliced eggs and pickles while rolling rice.