I’ve all the time 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 can be ruined when 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 can regenerate grocery store sushi utilizing sous vide! I already knew after all that all the things will get higher utilizing sous vide, however it had by no means occurred to me earlier than that will additionally apply to sushi.
The primary drawback I needed to clear up was 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 lots of experiments to search out out one of the best time and temperature. I acquired one of the 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!
Should you’ve made it this far and are significantly contemplating to do this, please notice the date of this put up 😉 It’s not protected to cook dinner something sous vide at a temperature beneath 52C/126F for greater than 4 hours. And for good sushi, the one choice is freshly ready.
