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Supermarket Sushi

The owners of my favourite neighborhood sushi restaurant sold last fall and moved back to Japan. The new owners are Asian, don’t know where from. Tried it a few times since and it’s just not the same.

Never considered sushi from a supermarket but that might be the answer. At any restaurant I’ve been to they start preparing it when ordered. Wonder how long it’s sitting on a shelf at a supermarket.

Same thing happened to my favourite Mexican restaurant, new owners a year ago and it wasn’t a change for the better. Their salsa now sucks.
 
My few forays into Supermarket Sushi have not been amazing. I think the singular problem was simply the rice was not the freshest it could be, sitting in cut up rolls in a tray like that.

Thus the rice could have a bit of a "hard" edge to it wish didn't suit my palette. Other than that, I'm a simple guy who's fond of California Rolls, Wazabi(tm), and soy sauce. I've done the "full" sushi restaurant experience, and I'm content to settle for a California Roll.
 
littlebeast said:
yeah - good point. however - however, it speaks to me of their general recognition of when product has ‘gone off’. attention to detail, as it were. much of their other fresh offerings are great. but fish is very fragile, and they don’t seem to understand fish. bottom line - let’s just say i do not trust that grocery store with anything associated with the freshness of their fish.
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What you have to remember is that sushi fish is flash frozen at sea. It doesn't sit unfrozen in a meat market counter like their "fresh" fish does.
 
What I know about the biz is from my daughter who has been to Japan and worked in sushi restaurants. All sushi grade fish in US Has been deep frozen for at least 48 hours. No telling about after that. Aesthetically designed to have the contrast, yin/yang of nice warm rice and cold fillings and pliable sea veg. Where that occurs is ideal, experientially.
 
I've had Raley's / Nob Hill Supermarket sushi. It's ok, relatively inexpensive, and I've never had a spoiled roll, and never got sick from it.

But it's really not nearly as good, IMO, as sushi restaurant offerings.
 
bojangle said:
I've had Raley's / Nob Hill Supermarket sushi. It's ok, relatively inexpensive, and I've never had a spoiled roll, and never got sick from it.

But it's really not nearly as good, IMO, as sushi restaurant offerings.
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Kirin beer and warmed sake would help close the gap.
 
Depends on which sushi shops…there’s some shitty ones. But yeah all in all raleys sushi won’t beat fresh, high quality fish from a chef who knows you. I’m not getting salmon belly from raleys. But I’m also not getting old suush that’s been floating on a mini boat for an hour at room temp either.
 
I hear fugu is quite tasty...

pufferfish-japan-poison.0.0.jpg


:laughing
 
That just makes me think of that scene from The Boys when Homelander forces The Deep to eat his small octopus friend while Deep can hear him begging for his life to not die like this.

eating-octopus-the-deep.gif
 
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Berkeley Andronico's sushi is always fresh. The "wasabi" is usually OK, but I don't like the aspartame sweetened ginger.
 
Anybody ever watch Dave Attell's "Insomniac"?

One episode was in Tokyo and he went to the fish market early one morning. One of the fish market dudes found the tasty part of the fugu in 3 cuts, but Dave was too afraid to eat it...
 
A favourite burrito restaurant from the past used to offer a lobster burrito, the most delicious thing ever.
Wonder if there’s a market for a sushi burrito.
Hope I not giving away one of my best ideas with this :nchantr
 
I have eaten sushi at a variety of super marketish type places.
Sams Club -> tastes good if nothing better is around
Albertsons -> hit or miss but at best okay
Wegmans -> phenomenal for a supermarket but it could count as restaurant as they have sushi people there all day making rolls.

I always look at the color of the fish if it looks off stay away. Tuna should be a nice deep red and salmon a nice orange. The only problem is that the rice is usually cold and that makes it less tasty and I don't particularly want to leave it out to get it to room temperature.
 
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