Grocery Store Sushi

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  1. 1 month ago
    Anonymous

    literally tastes like feembrap

    • 1 month ago
      Anonymous

      so delicious?

      • 1 month ago
        Anonymous

        imagine the smell, bro

        • 1 month ago
          Anonymous

          I don't get why you're complaining

  2. 1 month ago
    Anonymous

    publix California rolls are just fine. I wouldn't eat actual raw fish from a grocery store though.

  3. 1 month ago
    Anonymous

    Ralphs has pretty okay sushi. It's not restaurant-quality, but if you're short on time and want rice with bits of stuff in it, it's a good choice.

  4. 1 month ago
    Anonymous

    Snow fox is in almost all my Kroger and they're pretty decent. Aside from one location thst outs corn flakes and fried onions on every fricking roll they can. Its bizarre and adds nothing.

    • 1 month ago
      Anonymous

      Cronch?

      • 1 month ago
        Anonymous

        the ginger is more than enough cronch
        any more and it's unsettling

        • 1 month ago
          Anonymous

          You don't put ginger on the rolls you dumb Black person, that's what wasabi is for.

          • 1 month ago
            Anonymous

            do you also not dip your sashimi in soy because the sushi chef spent years trying to perfect the rice too, you troglodyte?

          • 1 month ago
            Anonymous

            you alternate between textures moron
            eat a piece, then eat some ginger for a new texture and to cleanse the palate and then move on to a new piece

      • 1 month ago
        Anonymous

        I think that's the idea, but the sushi container is naturally a mlist environment and the cronch becomes flaccid fast.

        • 1 month ago
          Anonymous

          Moist** holy ruck i can't type today.

  5. 1 month ago
    Anonymous

    In the US, grocery store sushi can be unironically pretty good. In Germanic countries in Europe, it's absolutely fricking terrible.
    Why is that?

    • 1 month ago
      Anonymous

      I assume the US has a higher percentage of asian immigrants compared to most of europe?

      • 1 month ago
        Anonymous

        It's the quality and availability of fresh fish in the US. That is, if you're in a coastal state.

    • 1 month ago
      Anonymous

      Germanic grocery stores are autistic as frick, I heard a story about an Aldi executive freaking the frick out at a franchisee for having the delivery dock built in a slightly different way (it didn't fit in the alley as designed). This kind of autism doesn't work when you have to splurge on quality ingredients for sushi and hire people in the store to make the rolls. Aldi type stores have shit quality seafood and pride themselves in not having a bakery/butcher/deli counter to save money on staffing costs.

  6. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      okay hear me out

    • 1 month ago
      Anonymous

      what store is this

      • 1 month ago
        Anonymous

        costco

  7. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      surely it can't be that bad in japanese stores?

  8. 1 month ago
    Anonymous

    Grocery store sushi in Niigata, Japan.

  9. 1 month ago
    Anonymous

    Dear everyone ITT,
    Go back.
    Love, anon

  10. 1 month ago
    Anonymous

    For me it's gas station sushi.

  11. 1 month ago
    Anonymous

    >dude I hecking LOVE nipponerino food1

    • 1 month ago
      Anonymous

      stop being weird, homosexual

  12. 1 month ago
    Anonymous

    Something about store sushi rice is foul to me, its always rubbery and terrible.

  13. 1 month ago
    Anonymous

    >sushi
    :/
    >sushi, gas station
    😮

  14. 1 month ago
    Anonymous

    ABC store sushi is unironically good

  15. 1 month ago
    Anonymous

    how long do you let your sushi come to temp from refrigerator?

    is there any reason it should taste different if it is served at the same temperature as restaurant sushi?

    • 1 month ago
      Anonymous

      I don't. I eat it cold. It's already crappy enough from a grocer.

    • 1 month ago
      Anonymous

      Microwave 800W for 10 to 15 seconds

  16. 1 month ago
    Anonymous

    I always feel bad for the Asian dude they have working at these stations, it’s like if the person in every grocery store serving the deli counter fried chicken was always black you’d think something was weird about the situation.

    • 1 month ago
      Anonymous

      >Asian dude

    • 1 month ago
      Anonymous

      >Asian dude
      it's always middle easterners here in yurop

      • 1 month ago
        Anonymous

        I always feel bad for the Asian dude they have working at these stations, it’s like if the person in every grocery store serving the deli counter fried chicken was always black you’d think something was weird about the situation.

        I always have Japanese old men at Safeway and Koreans at Kroger in AZ. They always pretend like they don't speak English, kek.

  17. 1 month ago
    Anonymous

    is tamari better than regular soy sauce for sushi?

    • 1 month ago
      Anonymous

      I have no idea if you Americans use it in your california rolls or whatever, but tamari soy sauce isn't used when eating sushi.
      Tamari soy sauce has limited application and most of Japan never uses it. I have no idea why it even got a hold in the west.

      • 1 month ago
        Anonymous

        possibly related to people being afraid of gluten

      • 1 month ago
        Anonymous

        I don't even know what tamari soy sauce is. I buy and use the Kikkoman stuff in the red-topped bottle.

        • 1 month ago
          Anonymous

          That's normal soy sauce. You should use that for sushi.

          • 1 month ago
            Anonymous

            Thanks anon. I'm a fan of but quite inexperienced at cooking azn foods and I find myself a bit overwhelmed by all the various condiments and sauces you're supposed to have on hand to make anything.

            • 1 month ago
              Anonymous

              I don't know about other asian cuisine but for Japanese cooking you can do pretty much anything if you have at least soy sauce, sake, and sugar. You can replace mirin for sake and some sugar without worrying.
              It's probably more difficult for chinese or others as they rely more on sauces.
              Maybe try to stick to one region or country for a while until you use all of those ingredients. It may help you from gathering 20+ different ethnic ingredients at one time.

              • 1 month ago
                Anonymous

                I've been dipping my toe in to basic Chinese-inspired stir-fry techniques, largely inspired by picrel. I loosely followed the instructions and made their "basic sauce" recipe and it turned out very well. However, I did the whole thing in a 12" stainless pan and little bits of vegetable went EVERYwhere. I think I'm gonna need, eventually, to buy a wok.

    • 1 month ago
      Anonymous

      Sushi soy sauce is made by diluting regular soy sauce with sake or mirin.

  18. 1 month ago
    Anonymous

    These taste exactly the same or better than the overpriced shit you buy at chink restaurants
    Sushi is such a scam

  19. 1 month ago
    Anonymous

    Why does a small piece of fish on rice cost so much?

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