Sushi rice must be acidified using acetic acid (vinegar) to be classified as non-hazardous.
Therefore, sushi rice must have a pH of less than 4.6. So most pathogenic bacteria do not grow or produce toxins.
Sushi rice must be acidified using acetic acid (vinegar) to be classified as non-hazardous.
Therefore, sushi rice must have a pH of less than 4.6. So most pathogenic bacteria do not grow or produce toxins.
