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Pop-up sushi in a plastic tube

i caught a snippet about this on the FN show "Unwrapped" the other night, and i just had to ask my fellow Chowhounds what you think. it's a machine-formed sushi roll packed in a clear plastic tube, and it comes with a "handle" of soy sauce attached. you detach the handle, pop off the top of the tube, and [if you want to] pour soy sauce over the exposed piece at the top of the roll. you then use the handle to push up the bottom of the tube, ejecting the top piece to eat.

am i the only one who thinks this is just WRONG?


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    1. It is completely RIGHT! The degree to which Americans have raped, pillaged, and bastardized sushi (while confusing it with sashimi!) means that sushi in a tube should be perfectly OK, acceptable, and embraced!

      And more seriously, how does it taste?

      5 Replies
      1. re: Sam Fujisaka

        I so love Sam Fujisaka!!!

        It reminds me of those push-up pops, always felt like I was eating ice cream out of a toilet paper roll.

        1. re: Boccone Dolce

          i also thought of push-up pops when i saw this. though back in the days when i got them (always from the ice cream truck!) i never felt like i was eating out of a toilet paper roll.

          of course from now on that's all i'll be able to think about when someone mentions them ;)

        2. re: Sam Fujisaka

          I think the Japanese can hold their own when it comes to making junk foods, include 'fish sausage'

          1. re: paulj

            You got me wrong. I'm not calling anything junk food. I like the sushi in a tube idea. In fact, American's attitudes about kamaboko is another irritant. I grew up eating and loving kamaboko. We always knew it as fish cake. Americans get all huffed once someone called it "krab" as if someone where trying to slip them fake crab.

            1. re: Sam Fujisaka

              well, as someone who grew up eating gefilte fish willingly i'm certainly not going to judge people who choose to eat kamaboko/surimi ;) i just can't eat it because it typically contains MSG or gluten, or both.

              i think the idea of this particular product just icks me out because i don't like eating sushi that's been sitting around for more than a few minutes, let alone a few days or longer!

        3. While I dislike store bought sushi, if I could get my local place to pack it like that (but fresh) it would be pretty great for backpacking or other travel.

            1. It'll sell well for a while.

              Check the targeted age of all the consumer pics on the company's page. More sustenance for the generation with hyper-disposable income that wants to suckle as long as possible from the transferred teat of the soccer mom who provided Lunchables, Gogurt, and Sunny Delight upon demand. ("My food must be totally prefabbed, wrapped in plastic, branded with a name {so that I can calibrate my social position as an overconsumer}, and shipped from far corners to my convenient location here at the center of the universe.")

              Some things will always persevere: dried nori, dried rice, and dried Grandmas that can teach the simplicity of the onigiri.


              Some things will always be forever

              1. After looking at the web site I can see that it might be good for car trips, especially with kids in that it might keep you on the road with something better than McD's to eat. Even if it's bland it's probably more nutritious than the drive-through window.

                I think I'd try it, if there was no other fresh sushi available. Any port in a storm...

                Sam, have you become one of those well-traveled Americans that hates Americans?

                2 Replies
                1. re: EWSflash

                  Are you kidding/ Of course not. I have to have CH in part to keep in touch with (a sample of) Americans. The past few years I worked a lot in DC to spend more time in the US and to shop at Safeway, Giant, and Harris Teeter. I saw the 4th of July fireworks laying back on the south lawn.

                  But even here on CH, I get irritated at hounds who make a big deal about expensive sushi and sushi knives, but know little to nothing about the 99% of Japanese food that is not sushi, and who tell me to get over it when it comes to avocado and cream cheese and to the difference between sushi and sashimi. Then there are the butter and shoyu on rice people who eat Japanese food: "Ah grew up in the South, ahn my family allus put butter on rice"!.

                2. I'm thinking how fresh for how long? But honestly my kids and their friends would love the cool factor/packaging......for a time.

                  1. It all depends on how it tastes...

                    1. Agree with a couple of posters below, that the portability factor makes it handy and perhaps a much better option than lunchables and the same. I still will question how something with beef teryaki in it can be considered a sushi roll, but thats exactly where the lines regarding authenticity get totally distorted.

                      On a side note, when I was in Australia, take away sushi is packed in a very similar manner. The roll is made fresh and to order and then wrapped up in celophene or grease paper as a complete roll, which you bite off-of. Soy sauce is provided in one of those little fish shaped containers and you pour it onto the roll as each new bit reveals a non-soyed section. Honestly speaking, this meal was definitely one of the best "fast-food" meals I had on the hoof.

                      5 Replies
                      1. re: waytob

                        What are you talking about? "Sushi" refers to vinegared rice and can easily include teriyaki beef!

                        1. re: Sam Fujisaka

                          Perhaps...however I still find it very hard and extremely disconcerting anything called sushi that consists of items such as - cream cheese and smoked salmon with dill, teryaki beef, sesame miso chicken, baked salmon with honey garlica nd chilli glaze. And if it truly is vinegared rice, I wonder how we can have dessert items.

                          And yes, I agree with the below post regarding the age of the roll. However I give them points for novel packaging

                          1. re: waytob

                            I agree completely with you, waytob, in that I would find. "... cream cheese and smoked salmon with dill, teryaki beef, sesame miso chicken, baked salmon with honey garlic and chilli glaze." in sushi to be from disconcerting to disgusting (cream cheese). And don't forget avocado.

                            But "sushi" still just means "vinegared rice". Part of the seasoning is sugar. Perhaps with more sugar one could make a dessert sushi - although, again, that would probably disgust me.

                            I grew up with traditional inarizushi, makizushi and musubi. Our makizushi was filled with a variety of things - often Japanese omelette, shiitake, cucumber, blanched carrot, gari, konnyaku, kamaboko, pickled daikon, and more.

                            We did not make nigiri at home because we - as traditional Japanese - prefer our sashimi with hot gohan.

                        2. re: waytob

                          "The roll is made fresh and to order..."
                          that's different. this stuff is made off-site, packaged, and delivered to retail outlets for sale...so it's going to sit in that tube for at least half a day or so (at best) before it gets to its destination...where it will continue to sit in the tube on display until someone buys it. even though i'm sure they keep it refrigerated the entire time, it's going to get soggy, and fresh sushi shouldn't be soggy (or ice-cold from the refrigerator for that matter).

                          1. re: goodhealthgourmet

                            Bingo! My concern with any product would be how fresh, for how long, in a cylinder tube.

                        3. There's actually something like this that is sold in Taiwan, sort of a tubular onigiri. The difference is that those are made up fresh. It also looks similar (in design, if not shape) to the onigiri you get in Japanese 7-11s, which are surprisingly tasty - rice and filling, wrapped in nori. Those have a clever packaging that keeps the nori from hitting the rice until right before you eat it.

                          The main problem I have with the ones shown here is that that any nori will get soggy and nasty.

                          Personally, I think their most egregious crime is how they advertise "Sushi Popper is Green! Millions of trees are cut down every year to make chopsticks ... made of recyclable plastic"

                          First, all the disposable chopsticks I get are made of bamboo, not trees. Second - there is a wide range of easily portable reusable chopsticks. Third, eating sushi rolls with your fingers is totally acceptable. Fourth - since when is a renewable resource (bamboo or wood) worse than using a non renewable resource (plastics, which are usually made from petroleum products), even if the latter is recyclable. And they said recyclable, not recycled, which means they are using new plastic in every one.

                          1. Anyone else read this as a sushi pooper? That sounds less appealing.

                            1. This is actually sold at convenience stores in Japan. It's not as popular as the triangular onigiri, but there are often tube-shaped makizushi next to the more traditional ones. They're typically filled with natto or chopped up raw tuna. They are not pre-sliced, have no handle, and aren't eaten with shouyu... but the concept is the same. Still, I wonder how fresh it is.

                              I hope it catches on and paves the way for more onigiri in America!