Cooked sushi

My son's granddaughter was here for the weekend. She's hiding out. When she comes she generally goes to the grocery store and wants food that she never eats. Last time it was a big cupcake. Generally I try to eat these things because I hate to see food thrown out. This time it was sushi. Now, in a word, I really despise sushi. I just could not see an entire package of sushi thrown out. So I took off the black stuff and cooked it. Actually, it wasn't too bad.

My daughter-in-law now tells me that cooked sushi is poisonous and will make me sick. So far I'm not sick.

Will I really get sick from cooked sushi?

I can't see any logic to it.

It's my understanding that some of it, is cooked.
I don't know. I love fish. But I ain't eating it raw. That's asking to get sick for sure.

I won't eat the raw fish ones either but I had some sushi last weekend. Tuna (outta a tin) and shrimp (cooked) and they were delicious.

Red Lily wrote:I won't eat the raw fish ones either but I had some sushi last weekend.  Tuna (outta a tin) and shrimp (cooked) and they were delicious.

Lol. I ate a tuna taco or two.

HawkTheSlayer wrote:

Red Lily wrote:I won't eat the raw fish ones either but I had some sushi last weekend.  Tuna (outta a tin) and shrimp (cooked) and they were delicious.

Lol. I ate a tuna taco or two.

I won't eat uncooked either.  Only cooked.    My daughter and my SnL love sushi and will eat cooked and raw...but they are very careful where they go to do this.

and you can cook/steam/nuke raw sushi.  Just make sure it is still unspoiled.

Actually, what i would do is to lightly saute it with extra prepared rice and add soy sauce. OR, another condiment. sriracha, or any of the specialty sauces.

Thank you all. I don't feel at all strange about cooked sushi now.

I suppose the problem would be in reheating food that is highly vulnerable to pathogen infection, thereby increasing the risk of contamination and food poisoning. For this reason, some foods are not supposed to be reheated, and I can't think of a one at the moment ...

By reheating a food that is already contaminated, as they all are by now through contact with air, you are multiplying the risk, or so goes the argument, providing a nice warm environment in which to grow.

That makes sense too. Lummy. I woudn't be reheating 7 day old sushi. It would be next day at latest. Then that brings in the question..the veracity of the venue prepping the sushi...are they truthful about when it was prepared?