I’ve at all times thought that sushi might solely be eaten simply after it was ready, because the uncooked fish must be refrigerated to maintain it contemporary, whereas the rice will likely be ruined in the event you refrigerate it. Each the feel and the flavour of sushi rice will flip into cardboard from refrigeration. So I solely put together sushi after I know I can eat it immediately, and I solely eat sushi the place it’s ready to order and served immediately. And I by no means used to eat grocery store sushi, which is after all refrigerated.
That’s, till I found which you could regenerate grocery store sushi utilizing sous vide! I already knew after all that every part will get higher utilizing sous vide, nevertheless it had by no means occurred to me earlier than that may additionally apply to sushi.
The primary drawback I needed to clear up was tips on how to vacuum seal it with out squishing the sushi. That was straightforward — simply freeze for twenty-four hours…
…after which you possibly can vacuum seal it simply with none issues.
I did numerous experiments to search out out the very best time and temperature. I acquired the very best outcomes by regenerating the frozen sushi for 8 hours at 23C/73F, which is Japanese room temperature.
After 8 hours at 23C/73F, the grocery store sushi will style prefer it has simply been ready freshly by a sushi chef!
In the event you’ve made it this far and are severely contemplating to do that, please word the date of this submit 😉 It isn’t secure to prepare dinner something sous vide at a temperature under 52C/126F for greater than 4 hours. And for good sushi, the one possibility is freshly ready.
