Is it safe to eat sushi with different toppings (cooked and raw) after 24h?
What matters is time in the Danger Zone. If your sashimi heated up to room temperature it should certainly not be consumed: for instance E. Coli doubles in between 15 minutes and 1 hour in warm conditions. (Sushi on the same tray is likely to get cross contamination.) Chilling it later does not help: the bacteria have already grown.

A very cautious recommendation is that any food that has spent more than 2 hours above 4C should not be consumed. This is particularly important for raw fish and meat that will be contaminated with bacteria.