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Texture and Freshness in the Sushi Market

food on a table

Let's talk about one of the most popular menu choices showing up on the American plate today. (Hint – it's not pizza or hotdogs or cheeseburgers or anything like that.)

Yes, that's right … it's sushi. Sushi has become one of the most popular dinner choices for Americans of all ages, and people are getting really interested in full or cut-up rolls and other kinds of specialty sushi creations.

However, unlike some other kinds of foods, sushi doesn't have a particularly long shelf life. That's led to some challenges for the food distributors who sell these products. What you don't want is inferior, disgusting soggy roles getting sold to customers! Here are some of the things that sushi sellers have to think about.

Rice and Texture

As the exterior or interior coating for the traditional sushi roll, rice is something where texture is important. Anyone who has failed to get rice to absorb water knows how disgusting it is to bite into rice that's not ‘al dente.’ At the same time, it's all too easy to overcook the rice and get it to a gelid and mushy texture.

Seaweed Wrap Texture

With the rice comes the traditional nori seaweed wrap used in sushi rolls. Texture is also important here – the best fresh sushi is going to have a crispness to it based on the condition of the seaweed wrap. Bad sushi is going to feature limp, soggy, nasty seaweed that really throws off the whole roll. 

Solutions for Fresh, Crisp Sushi Rolls

So what do you do? Well, if you're a mass retailer with mediocre product, you have to do all kinds of promotions and quick sales to try to get the food into the hands of customers as soon as possible.

At BB we have a groundbreaking and innovative solution for sushi freshness that allows us to offer higher-quality fresh sushi at competitive prices, blowing the competition out of the water!

Take a look at our website and you'll see how we have pioneered the art of sushi rolling, not only with ingredients, but with re-engineering the build process and assembling rolls right in front of our customers. We source the highest quality ingredients like yellowtail, salmon, shrimp, scallions, crab, chili oil and fish roe, just to name a few (the rose, for example, takes a particular kind of handling). By changing the process in this way, we are contributing to making sushi an even more beloved part of the American menu. If sushi is taking over from traditional choices like the ham and cheese sandwich or a slice of gourmet pizza, it's because specialty shops have been able to optimize how this food is presented to customers. We're proud of our track record and we invite you to take a look around!