While many assume that sushi can only be eaten fresh, there are several things you can do to make your leftovers taste just as good! There are a few ways you can do this, and we’ve created a guide to help. Those of us here at Tsunami Sushi & Hibachi Grill know that no one wants even one bite of our sushi to go to waste, so read on!
First things first, it’s important to keep food safety in mind. Fish and seafood, even sushi with completely cooked fish or shellfish, should not be kept in the fridge for long. Fish should only be refrigerated for three days or less. Plus, the sooner you eat your sushi, the more the taste and texture will hold up. Keep your leftovers stored in an airtight container and put them in the fridge as soon as possible.
Now, on to our reheating tips. One of our favorite ways to eat sushi, later on, is by allowing it to simply come to room temperature. The day you plan to snack on your food, take it out of the fridge and let it sit out for a few hours. Keep it in its airtight container to keep it sanitary and preserve the flavor. The rice and fish will return to their original texture and you’ll be able to happily dine in your own home!
The second way to reheat your sushi is in the microwave. While we suggest the room temperature option, we realize that isn’t always an option. You’ll want to be very mindful about the timing and settings of your microwave when going this route so that you don’t overcook any of the ingredients by getting them too warm too quickly. Reduce the power of your microwave to 40% or 50%. This means you’ll be heating it at 500 watts. You’ll want to heat it in very short bursts of no more than 30 seconds at a time. Check it before warming it again, as it will dry out your food and can destroy the texture that makes eating our sushi so enjoyable.
Tsunami Sushi & Hibachi Grill is here to offer you the freshest sushi packed with divine flavors. Give us a call at 941-366-1033 to make your reservation or stop by and grab a table at 100 Central Ave, Suite 1022 right here in Sarasota.