What You Need to Know About Supermarket Sushi Before ...
What You Need to Know About Supermarket Sushi Before ...
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Do you love sushi? Have you ever bought it in a supermarket? Would you ' or should you ' ever buy it in a supermarket?
Which Supermarket Sells The Most Sushi?
Photo Credit wolterke via DepositphotosThe Wall Street Journal just reported that Kroger is the largest supermarket seller of sushi, selling 40 million pieces per year, with sales volumes of sushi sold at U.S. retailers in general having increased more than 50% over the past four years, and dollar sales increasing roughly 72%. Evercore analyst Michael Montani estimates Kroger's sushi business generates sales between $400 million and $600 million. Obviously, many of you are supermarket sushi aficionados.
Supermarkets Near You
Photo credit: jetcityimage2 via DepositPhotos.Whether you have a Krogers near you or not, have you noticed whether your local supermarket chains have a sushi counter? It is mostly chains that offer it, and the quality does vary.
Chains that have sushi counters include Albertson's, The Fresh Market, Whole Foods, Wegmans, Sprouts Farmers Market, Gelson's, Publix, H-Mart, and Costco.
We love this quote from Reddit about Costco: 'I never thought I would enjoy sushi from the same place I buy my tires, but wow! This is super fresh and really delicious. Also, very fun to watch them making it.'
And here's a tip: all Publix locations that offer sushi participate in '$5 Sushi Wednesday'. Plan your next sushi shop.
Let's take a look at what goes into supermarket sushi.
First of All, What is Sushi?
Photo credit: DesignDrawArtes via Canva.Many people think sushi is raw fish, but raw fish is correctly referred to as sashimi.
I wrote a Dummies guide to Japanese food, and the first question we addressed was 'what is sushi', since it is so often misunderstood, especially with the American public.
According to Dictionary.com, the word 'sushi' did not appear within the Japanese lexicon until ', and literally means 'it is sour', or 'sour tasting.' This is because sushi rice is flavored with vinegar. It is also sweetened with sugar and contains salt; to many palates, the sweet/sour tastes are fairly balanced, with the salty component being subtle in the background.
Sushi is vinegared rice, often in 'finger-shaped' portions, that provide a base for various delectable bites, including raw fish and occasionally other ingredients such as cooked shrimp, eel, or rolled omelet. This style of sushi is known as nigirizushi. Many additional, diverse types of sushi also exist.
Nigirizushi
Photo credit: piyato via Canva.As mentioned above, this is vinegared rice fingers topped with raw fish or alternatives like cooked shrimp or sweet omelet.
Makizushi
Photo credit: Adamsov via Canva.These are sushi rolls fashioned using a makisu, a bamboo mat that aids in rolling ' and often referred to as 'maki rolls'. Typically, they involve a sheet of nori seaweed filled with sushi rice and a central filling. Some variations feature inside-out rolls, where rice envelops the exterior and nori and fillings are enclosed within.
Temaki
Photo credit: icon0.com via Canva.Also termed 'hand rolls,' temaki involves manually stuffing nori sheets with rice and fillings, creating a conical shape meant to be handheld and eaten without chopsticks.
Oshizushi
Photo credit: hansgeel via Deposit Photos.This specialty hailing from Osaka necessitates a unique mold for preparation. Sushi rice is compressed within a wooden or occasionally metal mold, then garnished with fish or toppings. The mold's upper part is affixed, exerting pressure. Once removed, the result is a substantial sushi 'cake,' subsequently sliced into bite-sized pieces. Notably, if you own one of these molds, this method offers an efficient way to craft numerous sushi pieces, making it ideal for gatherings. These molds are often available at select Asian grocery stores.
Inarizushi
Photo credit: subarasikiai via Canva.Offering a vegetarian sushi alternative, inarizushi is straightforward to assemble. You can purchase prepared 'aburage', which are fried tofu pouches, and this streamlines much of the preparation. The process involves stuffing the pouches with sushi rice and seasoning (such as a bit of wasabi). These make for excellent additions to picnics and lunch boxes.
Chirashizushi
Photo credit: chudo via Deposit Photos.The term translates to 'scattered' sushi, accurately reflecting its nature. This sushi variation is remarkably simple: a bowl of sushi rice serves as the foundation, artfully arranged with an assortment of fish and vegetables. Much like oshizushi, chirashizushi is a superb choice for gatherings. It's possible to prepare a large communal bowl for self-service or create individual portions for more intimate dinner parties.
The Most Common Supermarket Sushi
Photo credit: milivigerova via Canva.The most common types of sushi found in supermarkets are nigirizushi, and makizushi. Some markets also offer 'bowls', or chirashizushi, along with inarizushi, and sashimi.
There are regional trends. According to the Wall Street Journal article, Kroger's California stores sell more sushi featuring fresh sashimi, while Ohio locations sell more rolls with imitation crab.
Why Do Supermarkets Offer Sushi?
Photo credit: bluehand via Deposit Photos.Strategists at Kroger's have seen that offering sushi has increased sales of other ready-to-eat meals and has even encroached upon overall restaurant sales of sushi.
By offering sushi, supermarkets are training the consumer to think of them for quality and interesting take-out/prepared food, and to spend their money there, instead of at restaurants.
Most of us are quite familiar with supermarket delis and bakeries, salad bars and buffets, but the most popular items in US supermarkets, that drive the dollars, are some sort of cooked chicken (those rotisserie chickens) and sushi.
Why Is Sushi Popular?
Photo credit: Istvan Szabo via Canva.The surge in sushi's popularity can be attributed to the younger generation of Americans, many of whom were exposed to a wide array of cuisines while growing up. This demographic is driving the increased demand for sushi. A growing number of customers are embracing sushi rolls as a go-to option for swift and convenient meals.
Additionally, the trend of purchasing sushi on a whim after witnessing skilled chefs craft it in-store is gaining traction. For some individuals, sushi presents itself as a health-conscious substitute for other pre-made meal choices.
Who Makes Supermarket Sushi?
Photo credit: Shebeko via Deposit Photos.Kroger works with Snowfox and Yummi Sushi, two franchisers that ensure sourcing of high-grade fresh fish and run the sushi departments. The article states that Snowfox has chefs working across the nation for Kroger specifically.
In the northeast, we see Genji Sushi operating in many grocery stores. Some others across the nation are Hissho Sushi, Bento Sushi, and Sushi Avenue, to name just a few. Some supermarkets will make it clear with signage where the sushi is coming from, while others do not.
According to TopFranchise.com, Advanced Fresh Concepts Corp. (AFC) is the largest sushi bar franchisor in US supermarkets. They have over 4,000 stores and their sushi is made fresh in-store daily throughout its franchise locations at grocery stores across the United States, Canada, and Australia.
Even when a supermarket might have their own chefs and make sushi in-house, they might be partnering with a company such as AFC to provide the ingredients.
Is Supermarket Sushi Economical?
Photo credit: Syda_Productions via Deposit Photos.On average, restaurant sushi is about 50 cents more per roll, than supermarket sushi. This was when studies looked at tuna avocado rolls.
What About Supermarket Sushi Quality?
Photo credit: maxsmolyar via Deposit Photos.Everyone wants to know about the quality of supermarket sushi. There is no black and white answer.
At supermarkets where they are buying and selling pre-made containers of sushi, that was made off-site, there is a distinct degradation of sensory experience (taste and texture), even if the sushi started with quality ingredients. Any sushi that has been sitting around will not be great.
If You Can, Have Them Make It For You On Request
Photo credit: VadimVasenin via DepositphotosWhich brings us to the nuance of the situations where you have sushi being made in-house. If you can make a request, and it is made for you right then and there, and you eat it soon after, the quality can be quite good ' and even as good as some restaurants.
If the sushi was made in house, but then has sat in the grab-and-go refrigerator case for a while, it will not be as good, but still better than the first instance, where it was made off-site.
The raw fish, if used, is still safe to eat, even with those that have sat around a bit, assuming the fish was appropriate for raw consumption in the first place.
And What About The Rice?
Raw White Sushi Rice in a Bowl ' Photo Credit: bhofack2 via DepositphotosWe find the biggest challenge is with the rice. Sushi rice (any cooked rice, really) that has been refrigerated will not be an optimal experience. The longer it is chilled, the firmer it gets, and the texture really suffers. Freshly made and eaten sushi rice has a delectable quality. Refrigerated rice does not. So, it might come down to how picky you are about that.
Then of course, how well was the sushi made in general. Was a high quality wasabi and pickled ginger offered? These can vary hugely. And how was the quality of the proteins, especially the raw fish. Which leads us to the next topic, is raw fish safe to eat?
Is Raw Fish Safe To Eat?
Photo credit: alexraths via Deposit Photos.Consuming raw fish can be a safe choice for the majority of healthy individuals, provided proper safety precautions are observed. Diverse culinary traditions worldwide incorporate raw fish into their dishes, ranging from sushi to ceviche to crudo, showcasing both their aesthetic appeal and delightful flavors.
While the associated health risks are typically low for healthy individuals, they can escalate for specific populations. Common symptoms of foodborne illnesses among healthy individuals include nausea, diarrhea, fever, and abdominal discomfort. Yet, for vulnerable groups such as those aged over 65, under 5, expectant mothers, and individuals with compromised immune systems, the risks can manifest as severe and potentially life-threatening ailments.
Contrary to Popular Belief, Frozen Fish is a Good Thing
Photo credit: ilianesolenyi via Deposit Photos.Freezing effectively eradicates parasites that pose health risks. The U.S. Food and Drug Administration (FDA) advises freezing fish at temperatures of -4°F for seven days (or -31°F for 15 hours for accelerated freezing). However, not all types of fish necessitate freezing. According to the FDA, freezing is generally unnecessary for certain tuna varieties and farmed fish raised in open water enclosures, ponds, or tanks.
Those that make sushi and sashimi are well aware of these guidelines, and we hope that they are implemented. You can certainly ask at the counter.
Don't Do This At Home
My Pure Plants.It is never suggested that you go to a fish counter and buy raw fish to make sushi or sashimi at home, unless the fish has specifically been labeled as sushi-grade. You can find such fish in many upscale supermarkets or specialty markets, such as Whole Foods and H-Mart.
All About Sushi & The Low FODMAP Diet
Image Credit: FODMAP Everyday®This article is All About Sushi & The Low FODMAP Diet. If you are a sushi lover and are following the low FODMAP diet, you are probably wondering what you can eat at your favorite Japanese restaurant, and wherever you find prepared takeout sushi. We have all the information you need! We cover sushi, sashimi, wasabi, pickled ginger, soy sauce, seaweed salad, inarizushi and all your favorites, as well as answer questions about raw fish safety ' and whether buying sushi in supermarkets is a good idea. Read: All About Sushi & The Low FODMAP Diet
Sesame Crusted Ahi Tuna with Pickled Cucumbers
Seared tuna steaks are very easy to make at home as long as you can find very fresh fish. Shop in a dedicated fish store if possible or buy from a supermarket where you can chat with the counter person. Signs might say 'sushi grade'; 'ahi' and often bluefin, yellowfin and big eye tuna are prime candidates for serving fairly raw with just a sear on the outside. Get the recipe: Sesame Crusted Ahi Tuna with Pickled Cucumbers
Homemade Sushi: Tips, Tricks, and Toppings!
An easy-to-follow homemade sushi tutorial with lots of tips, tricks, and photos to help you roll like a pro along with sushi roll and sauce recipes galore!
It's about time, right?!
Homemade Sushi: Tips, Tricks, and Toppings
Let's dive right in! It may seem like a lot to buy at first, but most of the ingredients turn into staples [like sriracha + sesame seeds] and non perishables like nori, sushi rice, and vinegar will last a ridiculously long time in your pantry. You'll end up with 4-6 sushi dinners for the price of one at a restaurant. But above all else, it's really fun! Invite a few friends over and go nuts.
As a bonus, this is one of the few times it's socially acceptable to say 'Here's everything you need, now make your own dinner!' Set out all your ingredients and let your friends & family create their own rolls!
I'll walk you through each step in the post and then include a printable cheat sheet at the end to make your new sushi adventure even easier!
Don't get intimidated ' rolling sushi is 100x easier than it looks! Your rolls might not come out 5-star restaurant worthy on the first try but it won't be long before you're creations are so pretty you'll want to instagram them!
homemade sushi staples:
- sushi rice (Nishiki is my brand of choice!)
- a bamboo mat (example)
- plastic wrap
- nori (seaweed sheets)
- low-sodium soy sauce
- toasted sesame seeds and/or chia seeds
- sriracha chili sauce
- wasabi + pickled ginger (optional but yummy!)
You can pick up your staples at your local asian food market or in your grocery store's international food aisle. Nearly every store I've been to carries all the above ingredients and some even arrange them next to the store-made sushi for easy stock-up! Sweet!
Once you have your pantry staples, all you'll need is some fresh produce!
Some of my favorite veggies for homemade sushi rolls:
- cucumber
- avocado
- asparagus
- jalapeño
- green onion
- carrots
- yuca
- sprouts
- lettuce
- bell peppers
- red onion
- radish
- sweet potato
Fruit-wise, pineapple, mango, apple and pear are all insanely good.
As for protein options? Anything you'd like! I typically use shrimp tempura and/or sashimi grade tuna, since that's what's available near me. When I lived in Virgina I was able to get fresh salmon from local Asian markets, but here in coastal NC my options are limited. You can also add tofu or cream cheese to the rolls if you'd like!
Be creative and add anything that floats your sushi boat.
step 1 ' make the rice:
Combine 1+1/2 cups of rice with 2 cups of water in a medium sized pot and bring to a boil. Once the water begins to boil, reduce heat to low and cover. Let the rice simmer for 20 minutes, stirring every 5 minutes or so. Remove from heat after 20 minutes but let the rice stand, covered, for 10 minutes or so to ensure that the rice is fully cooked. The best way to ruin the sushi is to roll it in crunchy rice. I have TOTALLY done this before ' whoops! A taste test will ensure that your rice is perfectly fluffy.
Feel free to use a rice cooker or (click here) for shortcut sushi in under 2 minutes; quinoa also makes an excellent substitute for rice!
Cooking the rice is the only time-consuming part of the entire process. While it cooks, save time by prepping your fish, veggies, and sauces!
step 2 ' season the rice:
If you don't already own rice vinegar, feel free to opt for the pre-seasoned variety to save yourself a step. If you already have a bottle of rice vinegar or have white vinegar on hand, simply season with salt and vinegar to taste. For the rice measurements above you'll need 1/3 cup of seasoned rice vinegar or 1/3 cup of vinegar seasoned with one teaspoon of sugar and 1/2 teaspoon of salt. Pour over your rice, fluff with a fork, and taste. Adjust salt/sugar as desired. Remove rice from heat, add to a bowl and cover with a paper towel.
step 3 ' julienne your veggies:
While the rice cooks + cools ' prep your veggies! Slice vertically into matchsticks and set aside. Once the rice is done you'll be ready to roll!
step 4 ' wrap it up:
To avoid messy clean-up and scrubbing, wrap your bamboo mat in plastic wrap. Lay a sheet of nori on top and grab your rice!
step 5 ' inside-out or outside-in:
The two most popular techniques are inside-out rolls with rice on the outside or rolls wrapped with nori on the outside and rice on the inside.
Since it's easiest to make rolls with seaweed on the outside, that's what we'll start with for this homemade sushi tutorial! Grab a spoon and spread a thin layer of rice on the seaweed sheet. For large rolls, add an extra layer. I like my pieces bite-sized, so I add a thin layer and leave a little extra space at the end. Totally up to you!
step 6 ' line it up:
Place your toppings in the center, very close to one another. If you have large slices or an abundance of ingredients you may want to pile some on top of each other.
For rice on the inside: line your veggies +/or seafood on top of the rice
For rice on the outside: flip the sheet of nori so the rice touches the plastic wrap and then add your vegetables to the seaweed-only side.
step 7 ' roll, squeeze, repeat:
This one's hard to explain' but it's easy to do! The first roll will bind the ingredients into the center. Roll approx 1/4 of the mat and gently squeeze (so it sticks) and unfold the bamboo mat. Repeat the process until you've rolled the sheet of rice, seaweed, and veggies into a spiral. Give it one last squeeze to seal the deal.
step 8 ' slice and serve:
Slice into bite-sized discs with a freshly sharpened chef's knife. If you're topping your sushi with sashimi or avocado, first tightly wrap the roll in plastic wrap prior to slicing. This will keep everything neat and pretty an avoid the horrific act of flinging avocado slices all over the kitchen. Though if that sounds like fun to you, fling away! I'll stick with the saran wrap '
Next pile on your toppings (see below!) and set up a few sauces for dunking.
Well, do that after you steal the end pieces off the roll (they're always the messiest!) and shove them in your face!
We LOVE making this homemade sushi and hope y'all do too!
tasty toppings:
- chia seeds
- sesame seeds
- thin slices of fish
- shrimp or crab salad
- sliced almonds
- crushed pecans
- spicy baked seafood
- sliced mango
- chopped green onion
- seaweed salad
and my favorite topping' avocado
Want to learn how to wrap your sushi rolls with fresh avocado? (click for tutorial) It's actually pretty easy!
homemade sushi sauces
We can't have homemade sushi without some not-so-secret sauces!
spicy mayo:
- 1 TBSP homemade or store bought mayo
- 1/2 TBSP sriracha chili sauce
Adjust to your ideal heat level from mild to unreasonably spicy! Substitute with vegan mayo or plain greek yogurt if needed.
eel sauce:
- 1/4 cup mirin (Japanese white wine)
- 1/4 cup low sodium soy sauce
- 2 tablespoons sugar
Heat in a sauce pot over medium heat, whisking constantly to thicken. (approx. 10 min)
soy sauce:
Opt for low-sodium when possible; gluten-fee versions available.
ponzu sauce:
Ponzu is a citrusy soy sauce with lemon or lime added. May be purchased or easily imitated by adding fresh juice or zest to your favorie soy sauce.
sriracha chili sauce:
Give your tastebuds a run for their money with straight-up Sriracha. May be added to soy sauce, served on the side, or served straight up on your sushi!
Add a little, or a lot!
Why are you still reading this? Go make some homemade sushi!
Here's your printable cheat sheet:
Homemade Sushi: Tips, Tricks, and Toppings!
The post itself has all the details and photos you will need to whip up delicious sushi bar style sushi... at home! This printable guide can be used as a quick reference when you're in full on sushi mode in your kitchen! Hope it helps! xo
from votesPrint Recipe Pin RecipePrep Time:
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Cook Time:
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Total Time:
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Servings:
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sushi rolls
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Ingredients
sushi-making staples:
'
sushi rice'
bamboo sushi mat'
plastic wrap
(cling/saran wrap)
'
nori seaweed sheets'
low-sodium soy sauce
'
toasted sesame seeds'
Sriracha'
wasabi + pickled ginger
STELLAR SUSHI INGREDIENTS - CHOOSE YOUR FAVORITE FILLINGS
'
cucumber
'
avocado
'
asparagus
'
jalapenos
'
green onion
'
carrots
'
sprouts
'
bell peppers
'
pineapple
'
mango
'
apple
'
pear
'
tempura [cooked] shrimp
'
imitation crabmeat [cooked]'
raw sashimi grade salmon
'
smoked salmon
'
raw sashimi grade tuna
'
and the list goes on and on!
TASTY TOPPINGS
'
sesame seeds'
thin slices of fish
'
shrimp or crab salad
'
seaweed salad
'
sliced almonds
'
sprouts
'
thinly sliced avocado'
volcano topping
cook mode
prevent your screen from going dark
Instructions
STEP ONE: Make your sushi rice on the stove top or using a rice cooker. Quinoa works excellent too!
STEP TWO: Season the rice with seasoned rice vinegar or a combination of plain rice vinegar, sugar, and salt. Pour over your rice, fluff with a fork, taste, and adjust as desired. Remove rice from heat, fluff into a bowl and set aside.
STEP THREE: While the rice cooks/cools, prep your veggies! Slice into matchsticks and set aside. Once the rice is done you'll be ready to roll!
STEP FOUR: To avoid messy clean-up and scrubbing, wrap your bamboo mat in plastic wrap. Lay a sheet of nori on top and grab your rice!
STEP FIVE: Use a spoon to spread a thin layer of rice on the seaweed sheet.
STEP SIX: Place your toppings in the center, very close to one another and practically in a little veggie dogpile.
For rice on the inside, line your veggies/seafood on top of the rice.
For rice on the outside, flip the sheet of nori so the rice touches the plastic wrap and then add your vegetables to the seaweed-only side.
STEP SEVEN: roll, squeeze, repeat: This one's hard to explain... but it's easy to do! The first roll will bind the ingredients into the center. Roll approx 1/4 of the mat and gently squeeze (so it sticks) and unfold the bamboo mat. Repeat the process until you've rolled the sheet of rice, seaweed, and veggies into a spiral. Give it one last squeeze to seal the deal.
STEP EIGHT: Slice into bite-sized discs with a freshly sharpened chef's knife. If you're topping your sushi with sashimi or avocado, first tightly wrap the roll in plastic wrap prior to slicing. This will keep everything neat and pretty an avoid the horrific act of flinging avocado slices all over the kitchen. Though if that sounds like fun to you, fling away! I'll stick with the saran wrap!
Next pile on all your favorite toppings and set up a few sauces for dunking.
Enjoy!
Be creative! there are endless combinations of ingredients, toppings, and sauces to choose from!
If you get a chance to try this homemade sushi tutorial, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can't wait to see what you whip up!
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