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 recent, whereas the rice shall be ruined if you happen to 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 in fact refrigerated.
That’s, till I found which you can regenerate grocery store sushi utilizing sous vide! I already knew in fact that every little thing will get higher utilizing sous vide, but it surely had by no means occurred to me earlier than that may additionally apply to sushi.
The primary downside I needed to remedy was learn how to vacuum seal it with out squishing the sushi. That was straightforward — simply freeze for twenty-four hours…
…after which you’ll be able to vacuum seal it simply with none issues.
I did plenty of experiments to seek out out the perfect time and temperature. I obtained the perfect 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 this, please word the date of this publish 😉 It’s not secure 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.
