If your onigiri has been sitting at room temperature—say, on your desk or in a picnic basket—you’ve got about two hours before you should toss it. This isn’t just bossy advice; it’s about Bacillus cereus, a sneaky bacteria that loves cooked rice.
Ever had rice that tasted a little “off” but didn’t look funny? That’s probably it. Your warm, moist onigiri is basically a spa day for those tiny germs. So if it’s been out for a while, just let it go—your stomach will thank you.
