A few years ago a hilariously bizarre SNL musical sketch called Airport Sushi mocked a customer who ordered a bowl of questionable sushi from an airport kiosk. The sketch went viral as viewers took to social media to share their own unfortunate experiences with pre-made dynamite rolls and salmon sashimi. But the fact is supermarket sushi has gotten pretty darn good. Kroger/Fred Meyer and Albertsons/Safeway stores across the country have fresh handmade sushi programs in their deli departments. After flying in consultants from Japan Costco even launched a fresh sushi platter initiative in 2023 that’s now expanding to stores nationwide.
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But as fresh and appealing as the supermarket version is it’s not the same as tucking into well-crafted bites of custom-made nigiri or inside-out rolls at your favorite restaurant. There are a number of reasons why store-bought sushi is different but they essentially boil down to the same reasons that any deli product from the supermarket typically can’t compete with its restaurant counterparts (think: fried chicken). The selection of ingredients preparation and specialization are rarely the same.
It’s important to note that what we call sushi in the United States is a little different than it is in Japan. The traditional focus of sushi was and is the rice: seasoned with vinegar and sugar or salt as the star of the dish. Any fish or vegetables were essentially a side dish. As the dish evolved other ingredients (including more recent additions like mayonnaise) have taken center stage. So dedicated sushi fans may be disappointed with store-bought sushi right from the start: the rice is cold. Online reviews of even well-received store-bought sushi often cite the subpar rice.
For National Sushi Day Iron Chef Masaharu Morimoto shared some pro tips for eating sushi including the right temperature to enjoy it. According to Attractions Magazine the culinary master said “Goodbye supermarket sushi case!” He explained that the biggest problem with cold rice is that it loses its sweetness which diminishes the complexity of the sushi and affects the other ingredients. Chilled rice also tends to dry out resulting in crumbly or gummy textures. So when you’re grabbing supermarket sushi try to grab your Dynamite Roll as soon as the chef puts down a fresh tray. Another approach is to simply embrace the trait. After all cold pizza from the next day isn’t worse than warm pizza it’s just different.
