Sushi is not only delicious but also safe (if prepared correctly).

      Sushi and rolls are a popular dish of Southeast Asian cuisine, invented by Chinese sailors. To preserve freshness, fish was sprinkled with rice. Today, it is a popular fast food and restaurant product. Japanese cuisine has currently reached the peak of its popularity in Russia, which is explained by its low cost and original taste for the Russian consumer. Sushi and rolls are made from ingredients, most of which are not subjected to heat treatment, so this category of dishes is considered perishable. The widespread use of fresh or lightly salted fish in recipes further increases the risks associated with consuming these dishes. It is known that fish can be a source and carrier of pathogenic and conditionally pathogenic microflora and can cause food poisoning if stored improperly. The most common pathogens causing fish poisoning are staphylococci, vibrios, bacilli, salmonella, listeria, and clostridia. These culinary features of Japanese cuisine make strict and mandatory control of fish and seafood used as ingredients in sushi and rolls essential. It is also necessary to consider that the technology for preparing sushi and rolls involves exclusively manual operations: for example, the shaping of rolls is done using a bamboo mat, the quality washing and disinfection of which is practically impossible. Therefore, the use of substandard raw materials and semi-finished products, violation of storage conditions and terms, and non-compliance by employees with personal hygiene and production sanitation rules can lead to food poisoning. The preparation of rolls has several features that increase the risks to the safety of this product. Rolls are not subjected to heat treatment, and raw fish, rice, and perishable sauces create an environment where bacteria can multiply extremely quickly. To reduce risks and control product safety throughout the technological process, restaurants and chains must comply with mandatory requirements of technical regulations and sanitary rules, as well as provisions of methodological recommendations. Storage times for preparations must be strictly adhered to. Rolls should be prepared in a cold kitchen at a temperature not exceeding +16°C, where the air must be continuously disinfected using bactericidal recirculators. All surfaces and utensils in the kitchen, including knives and cutting boards, must be regularly treated and disinfected at the end of the working day. For the production of rolls, it is recommended to use only high-quality raw materials that have all the necessary documents confirming their quality and safety. Violation of the technology for preparing sushi and rolls and the use of low-quality or spoiled products poses a risk of poisoning and helminthiasis.

      How to properly choose rolls and reduce the risk of poisoning?

      Make sure, before ordering food in a café or restaurant, that the place is really good. Look around, assess cleanliness and staff, read reviews online. If something bothers you, don’t order anything.

      The café or restaurant's website must have detailed information about the dish's composition, listing all ingredients. You should also check if the seller's contacts are provided and if their address matches the legal address of the organization. If you are ordering delivery of rolls in the summer, pay attention to how they are transported. The optimal delivery time should not exceed 30-40 minutes. The food should be in a cooler bag and be reliably protected from high temperatures. Rolls and sushi can be stored in a home refrigerator for no more than one day. If you buy Japanese food in a supermarket, carefully check for labeling, expiration date, and packaging. It should be airtight, not swollen, and without signs of leakage. You should only order food from well-verified establishments. Websites that sell food of questionable quality are created under the guise of real restaurants. Before placing an order, call the phone number listed on the official restaurant website and confirm whether they deliver to your home under the necessary conditions. We wish you to buy delicious and safe rolls!

      Safety rules when ordering sushi and rolls

      Before placing an order online, read reviews. Choose verified chains with a good reputation. The website or app must have detailed information about the dish's composition, listing all ingredients. It is also worth checking if the seller's contacts are provided and if their address matches the legal address of the organization. If you are ordering delivery of rolls in the summer, pay attention to how they are transported. The optimal delivery time is no more than 30-40 minutes. The food should be in a cooler bag and be reliably protected from high temperatures.

      Before accepting an order, assess the appearance of the product. Ensure that the packaging is airtight and that the sushi or rolls have the proper shape and pleasant smell. If you have any doubts, it is better to refuse the order.

      If you are ordering sushi to go directly in the café, look around, sniff, assess cleanliness and staff. Pay attention to the storage conditions of the finished products – they should be in refrigerators with a temperature from +2 °C to +6 °C. Did something bother you? It’s better to go to another place.

      If you buy Japanese food in a store, carefully check for labeling, expiration date, and packaging. It should be airtight, without swelling and leaks. Remember that rolls and sushi can be stored in a home refrigerator for no more than one day.

      In Japan, sushi and rolls often contain raw fish. This is due to the availability of fresh ingredients. However, in Russia, thermally processed seafood is usually used for these dishes. The exception is sashimi – thinly sliced raw fish served with sauce. This dish requires special caution. To minimize risks, choose restaurants that use high-quality fish that has undergone the necessary checks. It is also recommended to consume such dishes immediately after preparation, as prolonged storage increases the likelihood of pathogenic microflora development.

      By the way, pickled ginger and wasabi, which are usually added to the order, provide an antibacterial effect. In Russia, it is customary to mix wasabi in soy sauce, after which sushi is dipped entirely into it, and then eaten with ginger. In Japan, a little wasabi is placed on top of the sushi, and only after that, they are dipped in the sauce, but just slightly. Ginger is consumed separately to cleanse the taste buds between different types of sushi.

      Remember that some components of sushi and rolls can cause allergies or individual intolerance. For example, seafood, nori seaweed, rice vinegar, soy sauce, and other additives. Before consumption, be sure to familiarize yourself with the product's composition and ensure that it is suitable for your health condition.