How long is sushi safe for?

I'm curious to know, just how long can sushi safely be consumed after it's been prepared? Is there a general time frame that one should adhere to in order to ensure the sushi's freshness and safety? Are there any specific factors that can affect the shelf life of sushi, such as the type of fish used or the preparation method? And if sushi is left out at room temperature, does that significantly shorten its SAFE consumption window? I'd appreciate any insights or guidance you can provide on this topic.