I want to make maki rolls for my 10 year old's lunch box.
As I will be making the sushi rice the evening before, I will be refrigerating it until the next morning when I will do the maki rolls with smoked salmon (it's for a 10 year old).
Obviously my primary concern is food safety over texture and I have come upon conflicting information on whether or not to refrigerate the sushi rice.
Any thoughts or ideas?