For sushi fanatics, a package of cold, pre-made nigiri or rolls from the grocery store can be a travesty to consume. The lifeless grains of rice are dense and somewhat chalky, while the fish loses flavor as it stiffens from its frigid surroundings (this is the case more often than people would like to admit).
Whether you’re a salmon nigiri girl or a maki kind of guy, we can all agree that under-par sushi is not great in any sense. No matter how much wasabi or say sauce you have alongside the dish, you will always finish your plate somewhat disappointed, thinking: “this could be better…”
Enter SoraNews24, who claims to have a solution to give the meal new life, and would you know it, it involves the humble microwave.
As unconventional and sacrilegious as it may seem to cook nigiri, a reporter known as “Meg” claims that it can transform grocery-sourced rolls into a restaurant quality meal. It may be sacrilegious but I’m always down to turn a five-dollar meal into a $35 one.
The trick is to set your microwave down to 500 watts (the lowest power setting possible), and blast the sushi for 30 seconds for a two-person, store-bought sushi dinner. Apparently, that’s enough for every component.
Heating your platter this way will ensure that both the rice and the toppings, even the seaweed, will revert back to its original freshness. Meg describes the rolls as “glistening and moist,” while the slightly warmed rice went from cold and hard to fluffy and tender.
As for the fish, it too regained the vitality and flavor that refrigerated conditions had snapped out of it. Overall, Meg felt that the sushi’s taste and texture was “truly out of the supermarket and competing with the likes of good quality servings you’d find at any Japanese sushi train restaurant”.
This is important ,as contrary to popular belief, sushi shouldn’t be served cold, but rather room temperature. Handling raw fish with different fat contents, combined with the slightly warmer temperature of rice can really influence the extravaganza of flavor (yes, even in store-bought sushi). You have to be super wary of ice cold bites, or slightly-too-warm pieces.
Want some other useful sushi tips? Remember that you can use your hands to eat certain pieces (those that are wrapped in seaweed), and you should use ginger as a palate cleanser, rather than a flavor enhancer.
When using chopsticks, dip your sushi fish-down, very delicately (without shaking!) and be cautious of the wasabi you’re eating. Wasabi should be light with a late kickback of fire, rather than just an intense punch in the face. If the latter is the case, you’re eating green horseradish and mustard, so just ditch it!
The microwave method may be completely unorthodox, but if it really can resurrect supermarket sushi, it’s definitely worth trying at least once. It’s safe to assume that this is in the context of day-old sushi. Any longer, and you are on your own.