Is Grocery Store Sushi Underrated?
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Meet with your dietitian online and message them anytime through the Nourish app. With hundreds of five-star reviews from real patients, you know you're in good hands. Find your dietitian at usenourish.com. That's usenourish.com. Nicole, I wanted a little treat, so I got a sushi from your favorite spot. Oh my gosh, oh my gosh. Piggly Wiggly? Vons? Pavilions? Better. Walmart. Yes! This is a hot dog as a sandwich. Hot dog as a sandwich.

Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich, the show we break down the world's biggest food debates. I'm your host, Josh Ayer. And I'm your host, Nicole Inaidi. And...

Woo! Good, never mind. It smells like fish in here. Anybody who knows Afro Man knows the reference and it's inappropriate. I don't know Afro Man, but I know the reference. What do you mean you don't know Afro Man? You know, everyone was listening. Colt 45 was one of his songs, right? Colt 45 and Teezy Zags, baby, that's all we need. We can go to the park after dark, smoke that tumbleweed. One of the marijuana burns are gonna take our turn. Singing them dirty rap songs. Just stop.

Hit the bong like Cheech and Chong Selling tapes from here to Hong Kong If we get sued by Afro Man That's a pleasure That's a pleasure Afro Man, please Sue us Palmdale locally It's from just up the road No, it does reek of fish in here It does Because we have about 15 sushi rolls in front of us Yeah, we're insane people We are Just for clarification We are a little bit crazy right now We're recording in the morning So this is breakfast for us It's 10.30 in the morning right now

We love it so much. The reason we have all this in front of us is because we are discussing the relatively new phenomenon of grocery store sushi and whether or not it is criminally underrated. I know. Well, let me tell you, it is a staple for David and I. We are grocery store sushi fanatics.

When did this start for you? For me, well, my parents used to always get an avocado roll with brown rice, like just hanging out, like when they would go to pavilions or Whole Foods or anything. We would just get one, open it, and eat it while we were shopping for groceries. Did you pay for it? Of course we did. Wait, hold on. But you would fully eat it while shopping and then take the empty container and pay for that? Yes. Yes.

That is the most, why did every parent do that? I don't know. My dad used to do that with everything. I don't know. We just did that. He'd have like an empty sleeve of cookies and an empty Coke. Yeah, yeah, yeah. We would pay for it, which isn't bad. No, sure. We did the thing we were supposed to do. It's not like we were like stuffing it in like, you know, the aisles and stuff. It's a generational divide. But yeah, that was like something that I did with my family all the time, specifically avocado rolls with brown rice. Why? I couldn't tell you. We never really dived into the raw fish or the California.

Well, I think that's probably very deliberate. Yeah. Because I know I think sushi is one of the big generational divide foods where like it was such a new thing to one even eat raw fish for a lot of Americans who aren't Japanese or Hawaiian or come from a culture where you eat a lot of raw fish. And so I think a lot of people look at raw fish that is not specifically prepared by a sushi chef.

Mm-hmm. As suspect. So the avocado roll... Was just like a baseline, like it's okay. Yeah, and also your parents came from the generation where they just learned about brown rice. Yeah. And were like healthy. So true. Well, also, I always remember being little, there was always a sushi chef behind the counter. Yeah.

Oh, interesting. Which grocery store is this? It was mostly Pavilions and Whole Foods. That's where we would get our grocery store sushi from. But you would see a sushi chef at a counter making stuff, and then they package it and put it directly in a case. I mean, it wasn't like a one-to-one. It wouldn't happen in that order, per se, but I would see a little person making sushi. Yeah, they have a hat on. They have a hat on, a nice little chef's coat, and I'm like, okay.

okay, this is legit. It was made by a person today. It's out there in like the, the, in like the deli section. So it's legit. It's like right next to the, it's like eight feet away from all the boar's head, salami. Yeah. That's my favorite section in a grocery store. So I was always like kind of raised with it. Also, to be fair, we are from LA. We, we are a little bit, you know, we're lucky in that sense. We are coastal elite. Oh yes. In our ivory towers. I am the mostly coastly.

But I'm excited to eat all these. We have a large array to go through today. We sure do. I remember the first time that I saw, like, a sushi chef at a grocery store. It was at the Albertsons in Goleta, California. Okay, nice. This is near the UC Santa Barbara campus. Would have been freshman year. We would drive to a laundromat because, you know, you lived with 10 dudes in a house that had, like, one washer dryer and it never worked. College. College.

And so we would drive to a laundromat that was right next to an Albertsons, which is now owned by Kroger. And that was the first time I saw it. It was by the, what is it called? Coin Saver? Coin Star? Coin Star. Green. Was it green? Yes. This sushi counter was not by all the boar's head meats. It was by the Coin Star machine at the checkout. And it was just a family. I talked to them. It was a Japanese husband and wife who were like, we used to make sushi in Japan and we didn't want to like,

fund a whole restaurant. And so they just proposed Albertsons and they were like, cool. Let's start with this one and then maybe expand to others. Yeah. And so I remember like one of my favorite meals in college, I would get a pound of blackberries from the produce section. And then I would get like four, like two spicy tuna rolls, like California roll and like an eel avocado roll. And then I would go eat that sitting on top of a dryer at the laundromat.

But that's the beauty of grocery store sushi. That's life, baby. You know? That sounds like a snapshot of life. I'm kind of into it. And I love blackberries. You know? Well, who doesn't love... If I were to be any berry, I feel like I would be a blackberry. Some interesting context. That's cool. They're yummy. They are yummy. I love a blackberry. They're yummy. You know, a lot of seeds in them. What berry would you be? Blue. I don't know. Is this uncomfortable for you? No, it's just funny you said you'd be a blackberry.

Okay. Grocery store sushi. What about it, man? I think...

It used to be like a punchline, right? Not only – not grocery store sushi, but like gas station sushi. But also the gas station sushi, the ones that I grew up eating, there was a brand called Akami, a.k.a. MI. And they would have – Which gas station? Do you remember? 7-Eleven, which is not technically a gas station, but some of them do have gas. But it is for the sake of this conversation. Yes, yeah. But they would have the Akami California rolls. Okay. And they'd just be sitting there. And California rolls, if you look at it, right, it's very different than eating a salmon or yellowtail or spicy tuna roll because it's just –

It's processed, cooked fish soaked in sugar and salt. Yeah, also, California, it's not real crab. It's crab sticks or surimi, which is what? Pollock and cod and food coloring. Yeah, they boil down fish with sugar and salt and add food dye, which means it's going to be very well preserved. So, like, that was a genuinely great option. That's way safer than getting...

A hot dog that's been sitting on a roller for eight hours. Sure. So I used to eat that kind of stuff, but now we have progressed to a world where you can get this entire bounty. And this isn't just California now. This is expanding nationwide. Right. Because Kroger became, I believe in 2020, became the world's largest seller of sushi. Incredible. Cincinnati, Ohio-based Kroger grocery stores.

They had their finger on the pulse. They knew what they were doing. They really did. And then now you're seeing Costco. Costco always had the platter of California rolls. That was the entree point for everyone. Are you talking about the round one? Yeah. With the fake grass? Yes. Separating all the different things from each other? It might have been the Okami brand, too. They were making it for a while. But now Costco in Isakwa, Washington. Shout out to our listeners from Isakwa. Did not know you existed. Is there a Q in there? Yeah.

Yeah, there's like at least one Q and a couple S's. I might be mispronouncing it. But they got the first Costco sushi counter this year.

Oh, like live? Oh, yeah. Have you not seen this? No. What are you talking about? Oh, my God. So Costco is now going to start bringing sushi counters. It's not sure whether it's every store in America. It's rad as hell. And so they serve it. You know when you go to Costco, the meat section is just like the giant freezer bins? Yes. They have now sushi sections where they have legit sushi chefs.

And Costco is an international company. They've been doing this in Korea, Japan for a long time. But now they're starting it in America and Isakwa, Washington is going mad for Costco sushi. That's incredible. There are videos on TikTok of people just like... Is it live to order? Like you can tell like the sushi chef like, hey, give me like a California roll, a spicy tuna roll and a salmon roll? No, it's not like an omakase at the Costco, which I wish it was. I was really hoping it wasn't.

No, but they have like a set menu that they're making spicy tuna, salmon, all the tempura, avocado, crunch, whatever. And they just bring it out as it's made. But what was really funny was people were showing like what sushi was taken immediately and what was sort of left because they were doing poke bowls as well. Yeah, they had a huge section of poke and sashimi, I remember. Yeah, yeah. And like nobody was taking the poke and nobody was taking the spicy tuna. But the like California and shrimp crunch rolls, which...

Makes sense because that's very familiar to Americans. That was just flying off. Makes sense. Yeah, yeah, yeah. Yeah, yeah. So that is going to be the future for everybody. Nicole, tell them what grocery stores we have in front of us because we're going to try some. This is the order. So I'm going to start from – do you want to start from your side or my side? My – no, your side. That looks good. Okay. So this is the order we got going right now. Let me pull up my little document. We got Ralph's. We have Sprouts, Pavilions, Walmart –

Whole Foods and Costco. And Josh, full transparency. I know it's 1030 in the morning. Yeah, yeah, yeah. I did get some of these yesterday because a lot of the times the sushi counters don't have anything until about like 1231. And, you know, I just wanted to make sure that we got what you wanted here. This is – so we are consumer advocates first and foremost. I mean, first, I'm a wife. I'm a mother. But – You are neither. Consumer advocate. You are neither. Is what I am.

This is the way people are going to consume grocery store sushi, right? What do you mean? You're not eating it fresh. You're not eating a temaki straight out of a chef's hands while the seaweed is crispy. No, no, no. You let this – what I would do with leftover sushi –

I'd put it in the microwave for nine seconds. Disgusting. People think, why do you think that's disgusting? I think that's incredibly ignorant of you to say. Microwaving sushi? All you're doing is bringing the rice and fish. You're taking the chill off. You're taking the chill off. I do it with salads. I'm not warming it. People think that anything in the microwave comes out warm. No, no, no. You know how a Hot Pocket's still ice cold in the middle even though you cooked it to the recommended time? See?

Same thing as sushi. You want the rice to be slightly warm. You know what it is about you? Fish stays cellar temperature, 53 degrees. You know what it is about you? You disgust me, but you intrigue me, and I just caught in the middle. The opposite of love is not hate. It is apathy. Oh, I thought it was...

What's it called? What's that emotion? You know, the emotion that like you don't care about anything. Disinterest? Yes. I thought the opposite was disinterest. Disinterest? There's another. Anyways, let's eat some sushi. Okay. So what we have in front of us is spicy tuna rolls and then we also have California rolls.

I did try to get whatever was available. So right in front of us, let's start with the Ralph's one. Do you want to start with Spicy Tuna or do you want to start with California? Start with the Spicy Tuna at Ralph's. So the Spicy Tuna at Ralph's, we can look at it right here. It looks quite even. All of the pieces of the roll are cut in an even fashion, which I love. There's a

hefty squiggle of spicy mayo on it and some black sesame seeds. Not really all over the roll, just on a few of the middle ones. Yeah, those are just for aesthetic, the black sesame for sure. Yes, yes, yes. It does have... Oh, do you want a soy sauce? I'm eating with my hands. Okay, soy sauce it up. Oh, do you want me to soy sauce the whole thing? Yeah, yeah. This is... This is two we're going to eat. Yeah, okay. The correct way to eat grocery store sushi is you just dump soy sauce over it. Yeah. And, okay, so do you want to...

touch it. L'chaim. L'chaim. The rice ratio looks really good on this. Mm-hmm. The avocado is brown, but that's because we got it yesterday, and you can eat brown avocado. Of course you can eat brown avocado. What are you thinking? I think that there's a large amount of sesame oil in here that I wasn't anticipating. Do you taste that sesame oil? I do. What I think they do is they run their knife through sesame oil, cut it. I'm being so serious. There is such a strong sesame oil taste to this. It is overshadowing almost everything else. Well, hear me out. When you go to...

I don't eat a lot of, like, great sushi. I eat a lot of sushi, but the kind of sushi that I love is it's not like you're going to a fancy restaurant and getting individual bites. You like Westernized sushi. I love Western sushi, man. Me too. I love Western sushi. I love going to the revolving sushi bar. I love eating the shrimp tempura with the mayonnaise. One of my favorite sushi dishes of all time is at the Kura revolving sushi bar. Which one is it? It's called Spicy Crispy Taco. Okay.

And what it is, it's a— My nickname in high school. Why is it spicy? You got to get that checked out. It's a square of seaweed that has, like, rice, crab, a whole shrimp tempura, jalapenos, and, like, spicy tuna mush. And you just fold it up like a taco and house it. Yum. I love that. So to me, like, yeah, this is grocery store sushi. You over-season the hell out of it.

With, you know, with sriracha, which is not even close to a Japanese ingredient. But I love that it's in spicy tuna. Me too. Sesame oil. Do whatever. Put the mayonnaise on it. That's good. I think it's fantastic. So right here we have a California roll that is topped with salmon and tuna. I think this is also known as the caterpillar roll, right? No, caterpillar roll is a vocodoo on it. Is this...

I believe this is halfway to a rainbow roll. Rainbow roll. Okay, but there's no yellowtail on it. There's no yellowtail on it. Or shrimp. Do you want to eat the sushi with it? Should we go spicy tuna to spicy tuna? Okay, sure. Let's just try that. Let's run through it. Josh, you are in charge. Let's run through. So this is pavilions.

Look in the rice at Pavilions. Looks softer. Looks softer. Looks less densely packed, which is what you want. Yeah, I don't want it so densely packed. I will say probably in my mind, the best grocery store sushi I've had is from Pavilions. I agree with you 1,000, 1 million percent. David and I will go to town on a Pavilion sushi roll. So Pavilions was...

is owned by Safeway, which also does Vons and Safeway stores, but they all merge with Kroger, who does Kroger and Ralph's and then Albertson's as well. So they're all just one company right now, but Pavilions to me is still like the best fancy... I find that to be very delicious.

I find that to be a phenomenal bite of food. Unbelievable. Holy cannoli. The texture on the rice, a day old. So good. It's nuts. That's so good. How do they do that? Is it because it's not as densely packed as the other ones? If you look at Ralph's, I mean, are they using a machine? I don't know if Costco is doing that. I don't know if they have- I'm eating one more. There are rolling machines. Like, if you look at the Walmart one, that's machine rolled, right? Like, they're-

They're densely packing rice in a machine that just compresses it into a tube. Part of the skill of sushi is like loosely packing the rice, you know? It is a skill. This looks very handmade. It is a skill. This is not a perfect maki roll by any means. No. Right? We're not expecting perfection. We're expecting sustenance. Delightful. That was really good, Josh. Pavilions. Damn. Support your local pavilions. That was really good. What do we got next? Okay, next we have sprouts.

Sprouts is... Oh, I'm sorry. I made a mistake. We just ate a Sprouts roll, Josh. That was Sprouts. That was Sprouts. That was Sprouts? Get the hell out of here. Yeah, yeah, yeah. So the Sprouts one was really, really good. Wait a sec. Give me the Sprouts. Okay, eat the Sprouts. Because I have pavilions and Sprouts in front of me. Sprouts is like a... They call themselves like the farmer's market store. Right, right, right, right, right. They mostly specialize. I mean, they have a great sandwich counter. I love going to Sprouts. I love buying produce from there. I'm impressed by Sprouts because they don't... That's not like their normal...

Core competency, right? It's sandwiches. It's $4 sandwiches. $4 sandwiches. You ever had the $4 sandwiches? And like big ass eggplants. That was not my nickname in high school. But like when you go to like a Trader Joe's, right? It's like a lot of people, myself included, complain about like the lack of...

good fresh meat and produce. And it's like, well, that's not what Trader Joe's does well. They do frozen food. They do packaged foods. They do a really great job of curating snacks and stuff like that. And a vibe. And a vibe, yeah. The bisexual lighting of grocery stores. We tried to get Trader Joe's sushi, but...

Non-existent. We went to like four Trader Joe's. We couldn't find a single one. That's really good, huh? Why is that so good? Why do I love- Because this is- The spicy tuna is actually like really well seasoned and well done. Really good. I think there's a hefty squirt of sriracha. There's a ton of sriracha, which is what I want. If I'm eating spicy tuna, I want that sweet California Vietnamese Thai wildly unbalanced rooster sauce in there. Right, right, right. Give it to me. That's what I want. This is excellent too. Similarly-

You know, loose-packed rice, little crunch of sesame, well-seasoned tuna. Yep. That's incredible. I mean, these two, Sprouts and Pavilions, you know what you're doing. You've hired the right people to do the right thing here. And that was, like, Pavilions was Safeway trying to get into kind of, like, the Whole Foods market a little bit, right? Mm-hmm. Pavilions was, like, the slightly fancier version. There's a Pavilions in Burbank that has a $10,000 bottle of, like,

crazy champagne like Dom Reserve or whatever silly sitting in a case and I remember asking the manager what's the point why do you have that and he was like

corporate said we should have it as like a branding thing. And I'm like, that's bizarre, but they're trying to be that upscale market. Well, think about the cheese section. Think about the cheese section in pavilions. The cheesemonger section? Crazy. Okay, right now in front of us, what we have is Walmart sushi. I need you to read the label on it because it's different than all the others. Read it out loud. Oh, I'm reading. I'm so sorry. Market side spicy tuna roll with sweet and sour chili sauce. Sushi rice tuna, water chestnut, and nori with condiments. What the?

The fudge company is making this because this doesn't sound like it's for the American market. That color looks crazy. Color looks like a prolapse. We don't love that. This is horrifying. How do you not say prolapse? I mean, this is the goatee of sushi rolls. Oh, my gosh. You're disgusting. Let me see this. And again, Walmart, like biggest retailer in America. They are, you know, the most important retailer in America in that sense. Yeah.

You have to open the sauce packet. Oh, there's a sweet chili sauce. Right. Does this read as like a non-American company making something for the American market? I don't know what this is. Do you remember like, so Japan came out with a line. It was like Japan Burger King came out with a line of burgers that was like Taste America burgers. No. And it would be like, it would be like the Idaho burger. And it'd be like cream cheese burger.

potato, bacon, barbecue sauce, corn. And it's like, you got the potatoes, right? That's the thing you know about Idaho. It would be like the big New Yorker and there'd be like avocado on it. And it's like, what? But, you know, it's selling Americana for the Japanese market. You know what this looks like? Have you ever seen those ads for the bazooka gun? The sushi bazooka gun? Well, that's what I think this is made with. I think you are right. A perfect cylinder of hard mashed rice. Do we dip it in the sauce? Do they give us a saucy dip in the sauce? Okay, crazy guy.

I kind of wish this was deep fried. Dude, this chili sauce is great. Oh my god, delicious. So much garlic. Okay, let's go. This is deeply upsetting to my constitution as a human being. You know where I am right now? I'm at an all-you-can-eat sushi bar in, like, Torrance. Yeah. Like, a three, a two-and-a-half, three-star one. I literally need a palate cleanser of sushi. Um...

I almost had a gag reflex on that. Really? And I'm not that guy. I'm not that like, I gotta spit it out. There's something about the mushiness of the rice because it is just so overcooked and unseasoned. Yeah. With that horrifying mush of deep red, it is tasteless. I have to isolate it. Tuna flavor. What?

So spicy tuna as it is. Is this sushi great? Is this sushi great? No such thing. We did a whole podcast about it. No such thing. Spicy tuna, though, the reason it exists, it's the ground beef. It's like the pink slime of fish. It's like when there's leftover meat stuck to the ribs of the tuna spine or whatever. You scrape it off and then you just like hack it up and mix it with seasonings and it's great. And like perfect. No food waste. I'm a big pink slime advocate over here. I mean –

Google the pink slime thing if you don't remember the whole controversy. It is not exactly that, but it is like they're not taking the prime tuna cuts. Walmart, you got to ask what part of the tuna they're using. That don't taste like any tuna I've had. It makes me feel like bloodline. Have you ever seen like bloodline in tuna? Dude, it might be pure bloodline. So a lot of the times whenever you are filleting a tuna, there is a certain section that is darker than the other section. And that is called the bloodline. It is deeply undesirable in sushi making. Yeah.

but the color and the vibe and the taste and the texture makes me feel like it might be bloodline. I agree with that. Which is crazy. Again, this is alleged. Allegedly, we're just too sexy podcasters just speaking our truth. This is how we feel. Walmart, you can't sue someone this sexy. Come on. No. Come on, Walmart. The Walton family.

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Now we're in Whole Foods territory. Now, baby, I love me some spicy tuna from Whole Foods because it is just a strip of tuna with spicy sauce on it. It's not mashed up, which I like. The crazy thing is this isn't even – so tuna, have you ever seen tuna that is like suspiciously kind of like a pink ruby red grapefruit color? It's been treated with something. It's been treated with carbon monoxide, which I once had like a cardiologist –

I was on a food tour in Hawaii with a cardiologist. Okay, Brad. And he explained... Brad? No, I didn't know him. He was just like this retired 70-year-old dude from Georgia. But he explained to me exactly why. I was talking with a chef.

And we were like, why does carbon monoxide make tuna redder? And we were talking about this stuff, and this guy goes like, well, I'm not 50 years as a cardiologist to learn that carbon monoxide. And he gave us the whole scientific explanation, and it was dope. But anyways, I don't remember that, but I do remember that carbon monoxide makes tuna look redder. Something to do with hemoglobin. They don't treat that. This isn't treated. Good. This isn't hacked up.

This is a whole dark ahi tuna fillet in a roll. Do you know what the price point is on this by any chance? Yeah, I can pull it up right now for you. Let's see. Were there any big price differences in this? Because Whole Foods has always had sushi. It's always like $13 a roll, which is basically restaurant price-ish. So this is $13. What about like Ralph's? Ralph's was $13.99 for the sampler, but just a regular roll looks like it's $6.50.

Bro! Did you eat this already? Yeah. Thanks for letting me know. Sorry. It's perfectly fine. It is not as good, in my opinion, as Sprouts Pavilions. I think Pavilions right now is in my lead. I think Sprouts and Pavilions are neck and neck for me. Ralph's is also perfectly good. And Ralph's for $6? Yeah, that's ridiculous. Dude, that's what a freaking... You can't get a combo meal at a fast food restaurant for $6. I know this isn't like 1,000 calories, but...

I mean, that's a solid meal, dude. You're probably getting like four or five ounces of tuna in there. You know, probably like a quarter to a third cup of white rice. Right. Like, that's a nice little mini meal somewhere in between. And you get two of them, 13 bucks. Perfectly reasonably priced lunch. Yeah, I agree. Damn. You eat two of them?

Okay. I'll just eat one. Is it? You can't find my waist, can you? I think what happened here, so we all know the story of, we all know the story, of a lot of Korean immigrants opening sushi restaurants in L.A. Right. And that was because people did not value, when I say people, I mean the whites, did not value Korean food in that way where they'd pay money for it. It's a lot of very homestyle food, a lot of stews, a lot of grilled meats.

Sushi at the time was seen as like exotic and fancy. Ooh, sexy food. Yeah. So the margins on sushi were always so high because you could charge whatever you wanted for it. Right. Right. I feel like sushi prices have not...

gone through the same inflation as other foods. Do you know what I mean? It's always been expensive. It has always been expensive. And now it's kind of a little bit the same expensive as it was 10 years ago. Well, I feel like whenever Kroger is coming in and being the number one retailer of sushi, they have nothing else to do but follow suit, right? Yeah. Yeah, yeah, yeah. Yeah, that's incredible, dude. Sushi prices are an all-time...

low in terms of wage comparison. So right now we have in front of us the Costco. Let me see what the title of this one is. I believe this is called, let's see, the Philly and spicy tuna combo. We have a Philadelphia roll, a spicy tuna jalapeno roll, and a deluxe vegetable roll. Snow Fox brand. Snow Fox brand. They did not have Kirkland brand sushi where I was at the Burbank Costco. Not yet. We do love the Burbank Costco. I'm a big fan. I'm so sorry. Are you okay?

Yeah, Bryce got stuck in the throat. You want to put it in this one? It's like togarashi on it? Yeah, it looks like there's togarashi on the side, which I love on the top. Let's not try the Philly roll or the veggie roll. Let's be serious. Let's be arbiters of sushi. I'm going to go with my hands too. How do you feel? Oh, this is another situation where it is a fillet of fish with sauce around it. It's not mashed up.

There's a whole jalapeno in there. Wow. Crispy. I love that. I love fresh chili flavor. That puts spicy tuna on its head, but it's really good. But it's different. You know what this is? It's called Super Bowl Sushi. It's called Super Bowl Sushi. You got the one friend.

Someone brings a crock pot of queso, you know, and they're like, where can I find an outlet, you know? And then someone brings just like a bunch of chips and salsa. Someone brings like the little smokies and the grape jelly. Right. You know, and then you got the one weird friend who goes like, I got a big platter of sushi. And you're like, that's weird. And then you're drunk by the second quarter and you're like dipping sushi in queso. Yeah. This is Super Bowl sushi. And I mean that complimentary. I might be that friend. Dude, that's awesome. Yeah, I might be that friend. Everybody's grateful for sushi at a Super Bowl party. Right. This is that friend.

perfect thing, right? It's like, it's pre-packaged, it's sitting there. You're not thinking about it too much. It's well-seasoned, it's like perfectly pleasant enough. And it's different. It's different, which I like. This is excellent. Throw it back over there. Should we speed run? Costco, man. Should we speed run the California rules? Well, okay, let's talk about safety real quick. I don't know.

Me neither. Eat some California rolls. Okay, let's go back. Costco. Costco. Rip it, grip it, and rip it. This is covered in eel sauce and mayonnaise. I want to eat the spicy one. Do you want to eat the eel sauce and mayonnaise? Okay. Yeah, listen, when you're shopping for grocery store sushi, people talk about, like, you go to Omakase and they're like, make sure you look for the tuna having these striations. No, I'm going to talk about grocery store sushi. Oh, my God. Covered in mayonnaise and sugar sauce. It comes with crispy onions. Oh, that's so good. Open your mouth. Do you have, ah.

Ow. You, like, hit my teeth with your nail. Sorry. A lot of people are like... Here, you're a California roll. Yeah, you talk, let me eat. A lot of people are scared of, like, eating raw fish. Not me, baby. I don't give a single F. Like, you should be... My old job is going like, hey, you have this fear about food safety. Nah, the only thing you should be worried about is bagged salad and raw chicken. Which I still kind of believe. Not a lot of people...

Actually got sick from suspect raw fish at this point. The Walmart one might make us sick. Parasites. Parasites and... Wait, is that real crab? That's real crab. That was real crab. It's not as good. It's not good. I want the fake crab. Here's the thing. Whole foods, you're using a whole tuna, you're using real crab. It's not as good as the other stuff with mashed up mayonnaise crab. That's my problem. I'm going to chase it with a lemon. Not a lot of people...

Are getting sick from fish. Oh my God, so gloopy. I'm not eating that. You have to. Josh, it's for science. Josh, it's- I tell people about parasites. Like only one person's died from fish parasite in America. You're a parasite. So this one is the one with the sweet soy glaze. Come on. Oh. I kind of love that. I'm showing this to the camera, but for people listening to audio, there is seaweed, there's crab, there's avocado, and there's rice. However-

This is all one texture. How did they do that? This is the Walmart California roll. Somehow the rice and the mayonnaise have the same texture. That's crazy. Avocado and the seaweed, it's like they've been compressed together for so long. There's cream cheese in here too. I don't know if you noticed that. Great. No, I didn't. Great aftertaste though. This was, okay, the cream cheese with the mayonnaise, like this was not made by an American or a Japanese person. If I had to guess, I'd say this is like Ecuadorian. Okay.

You know what I mean? This is a person in Ecuador. You know, like Mexican sushi from Sinaloa? There's like cream cheese and... Wipe your mouth. I don't want to... There's like cream cheese and carne asada in it. What are you talking about? Sinaloan style sushi. Oh, yeah. You know? Because that's catering to the local taste. In Costa Rica, I had a lot of cool sushi because it was like funky and fresh. Yeah. America did the same thing, right? We got freaking bagel sushi here. We got Philadelphia rolls. Like, that's nuts. Go birds. Yeah.

Where's this from? Pavilion. Tastes too much like vegetables. I don't like it. Yeah. Too many vegetables. You need one obligatory cucumber in there. That's it. This is the best breakfast I've ever had, though. I know, right? Talk about Japanese breakfast.

I've totally foregone using chopsticks. I'm just using my hands like a beast. I'm curling around the microphone as if I'm doing a champagne toast at a wedding. Why is Sprouts sushi so good? Sprouts. Sprouts is a nationwide chain, right? Holy crap. Yeah, it is. Far and away the best sushi we've had today. With that California roll, they've officially beaten pavilions. Sprouts, you guys are doing incredible work. So this is from Ralph's. Again, it is covered with other fish, which I think is cheating, but I don't care. Ugh.

Carbon monoxide sushi. Look at that. Look at how pink. So light and pink. I didn't talk much in this podcast, but that's fine. I ate a lot. Now's your opportunity, Nicole. Tell them what you feel. I feel sick.

I feel sick, but I love grocery store sushi, and I will be going to Sprouts for grocery store sushi from now on because that was fire flames. And it's a day old. Phenomenal. It is. Let me tell you. Here we are. We're answering the question, is grocery store sushi underrated? I'm going to go ahead and say yeah. What about you, buddy? How are you feeling? What do you feel? I don't ever want to eat anything ever again. My entire diet is about to be grocery store sushi going forward. Uh-huh.

What a party, man. Listen, going forward, grocery stores are literally only going to sell sushi and like, I don't know, the one Old Spice pomade product that you can't find it. And the stuff that CVS is no longer selling because they're going out of business. I'm going to tell you right now, I've had a spit bucket here the whole time. Didn't use it once. I went to the grocery store the other day. I just got yogurt, beans, and disposable razors. How much did you spend?

A lot. Wait, Josh, before we go, first of all, wipe your mouth one more time. Yes, ma'am. Thank you. So let's play a little game called Which is Better Sushi Edition. Are you ready? Let's do it. It's kind of like this or that. Love it. Okay, ready?

Salmon roll or tuna roll? Tuna roll. Tuna roll or California roll? Tuna roll. Tuna roll or spicy tuna roll? Spicy tuna roll. Okay, spicy tuna roll or yellowtail roll? Yellowtail roll. Okay, yellowtail roll or shrimp tempura roll? Shrimp tempura roll. Shrimp tempura roll or eel roll? Eel roll. Eel roll or Philadelphia roll? Eel roll. Go birds. Eel roll or rainbow roll? Eel roll.

Eel roll or spider roll? Eel roll. Eel roll or crunchy roll? Crunchy roll! And crunchy roll or 911 roll? Oh, 911 roll. That's just like they got the jalapenos and the spicy mayonnaise. Give me jalapenos on any sushi. 911 roll. Okay. The best thing in the entire world. Well, that is your roll, baby. How does that differ than a hot night roll? Couldn't tell you. Tonight I got it.

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All right, Nicole. God, we reek of tuna. I really do. We've heard what you and I have to say. More than usual. What other wacky ideas are out there in the universe? Time for a segment we call Opinions Are Like Casseroles. Oh, boy. That Walmart one is just sitting. I don't feel good. Let's get to that first opinion.

I don't feel good. I laugh every time I call it that. My name is Leah from Buffalo, New York. I'm calling because I just got into a heated debate online about somebody calling chili cheese fries Greek fries simply because they're sold at a hole-in-the-wall greasy spoon Greek diner. I thought it was ridiculous because it's literally like chili thrown on fries with nacho cheese. That's just...

To me, kind of like disrespectful to Greek food. I don't know. I'd love to hear your thoughts. Thanks. Bye. This is something I've never heard of. Oh, really? Calling them Greek fries? Well, wasn't chili invented in Greece? Wasn't it brought over by Macedonian...

Immigrants? I know Greeks and Macedonians don't necessarily... North Macedonia. Sorry. Macedonia is Greece. That's a very obscure, very political thing. Yeah, yeah. But they're from the same region, right? From the same region. They're definitely close to each other. That's something we can say. It's like saying Iran and Iraq are the same thing. They're in the same region, but they're not the same, right? Definitely not. Yeah, yeah. So, no, no. The country of formerly Macedonia is now known as North Macedonia. And it's a whole Greek nationalist kind of situation. But...

You are somewhat right. I love it when you say that. The chili that we think of, so like a Midwestern-ass chili, like Skyline chili, for example, Cincinnati-style chili was invented by, I believe, a Macedonian immigrant. That's why there's cinnamon in it. It's got a lot of warm spices. So like...

A lot of Greek people opened up diners in America. That's just a thing that happened. It's like the Korean sushi boom in L.A. And chili cheese fries are a great diner staple. I've never heard them called Greek fries. I've never heard that either. But I guess maybe that place, since it's owned by Greek people, it is called Greek fries? Yes.

Yeah, I suppose. I've been Googling this and not a ton is coming up, but it makes sense that it'd be like a very regional thing. As far as it being disrespectful to Greek food, that's interesting because a lot of people think that they say that about like Chinese American food, right?

Where they're like, oh, orange chicken is like a disgrace to like authentic Chinese food. And it's like, well, what is authenticity, right? This is diaspora cuisine. And as people move around the world even more into the future, you're going to get a lot more unique diaspora cuisines. And I don't see anything very similarly to Tex-Mex food, right? Chile con queso, right? Velveeta, Rotel, that kind of stuff.

based off of like queso fundido, you know, I don't view any of that as like disrespectful to that food culture. I view it all as just a change in shift in things that people obviously very much enjoy.

So Greek fries, man. Yeah, if you call them Greek fries, if that's what your local restaurant calls them, call them Greek fries. I have no problem with them being called Greek fries. I think it's okay. I think it's fine. You know what I have a problem with? What do you have? Disco fries. Oh, yes. Screw that. What are disco fries? Get it out of here. Just poutine, New Jersey, but you didn't have the cheese curds, so you used the mozzarella. So silly. I'm kidding. I love disco fries. I don't care for disco fries. They're actually not my favorite. I'd much rather have Greek fries. I'd rather have poutine.

Hey, this is Eduardo. I'm from the southwest region of the U.S. The what? Southwest region? Arizona, New Mexico, Texas, all that good stuff. I have potentially a...

Weird food combo that you may have not heard of. One of my personal favorites, and I mean childhood favorites, I loved, loved, loved this as a kid. I'd eat it by the bucket full, basically. So cute. Is white rice with soy sauce and with some lime squirt on top of it. Yum. Heck yeah. Yeah, I love it. That's it. I still do. I just had some recently.

Big fan made my girlfriend tried it and she absolutely hated it. So yeah, let me know what you think dude's just making

That sounds delicious. I don't see a problem with that at all. I would probably also eat that by the bucket full. What kind of white rice, though? What do you think it might be? Like a jasmine, a basmati, a minute rice? Minute rice. See, I would challenge you, my friend, from the southwest region. Southwest region. Of the United States. Arizona, New Mexico, Texas. I would suggest you switch it up a bit. Maybe try it with some calrose rice. Try it with some sticky rice. You know, change it up a little bit because soy sauce and lime...

can work with that kind of sticky short grain rice texture, I think, a little bit better for your girlfriend to enjoy. The way you do it's fine, but for your girlfriend to enjoy it, maybe just switch it up a little bit. I've been eating a lot of broken rice lately. Oh. Gum tam in Vietnamese. Do you buy it...

I was going to sound so stupid. Do you buy it pre-broken? Yeah, no, I don't do a B-I-Y broken rice. I don't do break it yourself. Yeah, I do a pre-broken, pre-broken. I felt pretty stupid asking you. Then I was like, maybe I should still ask it because people might not know, you know, I am the voice of the people. You are the Vox Populi indeed. I am Vox Populi.

You know how like a lot of new, say, Dorito flavors, a lot of new snack food flavors, they got the little italic font that says limon. Yeah. Flamin' hot con limon. Always. I always go for limon. I think part of that is growing Latino population in America and Frito-Lay, other snack companies, they really want to capitalize on that for their self-interest. But I think a lot of it is also...

The world realizing that, damn, everything tastes better with lime. Everything. Dude, the amount of citrus that I run through in my own kitchen. Me too. I'll just cook a steak and just, it doesn't even matter. I ain't doing steak tacos. I ain't doing whatever. I'm just putting lime on that steak because it's great. I made chicken the other day. Huge squirt of lemon. I made tacos the other day too. Huge squirt of lime. I have so much citrus fruit.

in my fridge at any given time. It makes everything better. Yeah, a little pop of acid, man, I think that's great. Also, lime and soy. I think it's a big, my roommate who's Korean but from Guam. Oh!

Oh, I thought it was Peruvian. I mean, oh, yeah, it did make sense to prove big Chinese and, you know, like Latin kind of fusion in Peru. Right. But no, it's like a Guamanian thing as well. He would put it on Spam. Yum. So he saw his lime. Great combination. Yum. Hey, I'm Dash Silverman from Chimrose, California. My opinion is that when cooked correctly, beef tongue is the best cut of the cow. Let's go. Wait, what was their name? Hey, I'm Dash Silverman from Chimrose, California.

Dax Silverman? Dax Silverman from Sherman Oaks. Dax Silverman, I don't know if you are of the Jewish persuasion, but... Silverman. Silverman, Sherman Oaks, it would all make sense. You may have even gone to a Catholic school at Notre Dame High School in Sherman Oaks, but that doesn't make you any less Jewish. What makes you the most Jewish, I know you might not even be Jewish...

Is that you love tongue? Because that's part of our culture. I love... I agree with this a thousand percent. I've told you about calipacha, right? Calipacha, yeah. So my mother-in-law had a calipacha party on Saturday. Calipacha literally means head to toe. And she put three beef tongues in there for me because she knows how much I love beef tongue. Yes.

It was one of the most delicious things I've ever had. Beef tongue is the greatest cut of beef, period, point blank. You can fight me on this. There is nothing better. I agree with you a thousand percent. Best opinion I've heard all day. I don't know if it's the best cut of beef ever. It is for me. The tail. I made some really good oxtails the other day. I did like a kind of sweet soy. It was like a bulgogi braised oxtail. And I just got them like crispy and broiled them. But tongue, you're absolutely correct. Anybody who doesn't like it,

I would wager to guess they haven't had it cooked really properly. Yeah, it does require a deft hand to make it right. You gotta blanch it. You gotta skin it. You gotta peel off the taste buds. There's a lot of funk in tongue, but when you get it right, if you've ever had, like, the best lengua asada tacos, my God, it's all the things you love of carne asada, but it's got this ultra-clean beef flavor and this super tender, naturally fatty texture. Tongue is absolutely beautiful, and I would implore you, try it in more places, especially

Love tongue. Have you ever made corned tongue? Yeah. I've never made it, but I've had it at many a deli, many a kosher deli. At Second Avenue Deli, they had a great corned tongue. It was phenomenal. Corn your tongues. What are you doing? The best part is they make you try the front of the tongue, which has more

more like muscle fibers because it's used more and then they give you the back of the tongue to taste too which you know has less movement so it's fattier it's like fatty it's like fatty brisket versus lean brisket yeah or like Toro or a coffee call that foreplay alright next opinion

Hey, Josh and Nicole. This is Joey calling from L.A. Hey, Joey. Joey Fatone? I'm just going to say it. Albanese gummy bears are extremely overrated. What are? The flavors are okay, but the worst part is the texture of the gummy. They're just too soft. Too soft. They have too much give. They're not even gummy. They're just soft. It's almost like biting into gelled stock. I know.

I know. I know what he's talking about. Firm gummies are always better than soft gummies and nobody does firm gummy texture better than Haribo. Yeah. Soft gummy's bad, firm gummy's good. I disagree. Oh my gosh. Well, so, no, no, no. We talk about where is the line between like

in soup, right? And we've talked about needing a fluid dynamics expert. I think there's a similar line between jellies and gummies. What was this guy saying? I don't understand what he said. He was just saying that soft gummy, like, have you ever had a gummy candy that eats more like a jelly candy? Yeah, but I like that more. It's so soft that it doesn't have that, like Haribo, he mentions, are the best textured gummies. I don't like Haribo. Super hard.

I don't like Haribo. I loved Haribo when I was not afraid of losing crowns in my mouth. Yeah. I loved it. I'm like a guinea pig. Give me like a wood block to bite on. And I chew on pen caps, so I chew on Haribo, your peach rings, and cola bottles. The cola bottles are my favorite. Are you okay? What? What are you talking about? I love hard textures, right? I love dense textures. I love like mochi and, you know, just... Bottle caps?

caps? No, pen caps. Pen caps? Not bottle caps. Okay. Thank God. Not candy bottle caps. Okay. I like Albanese. Those are my favorite.

Oh, is that what he was saying he doesn't like? Yeah, that's what he was saying he hates. This is where we differed, Joey. I've never had those. Oh, they're so good. Do you think they're too soft? I think they're perfectly soft. Do you think they are? Are they soft in like a jelly way? Because we've made homemade gummies before and the trick is getting them to actually have that hard chew. Because a lot of homemade gummy recipes with the gelatin...

They taste like gelatin. It's like gelled stock. Yeah, which I don't like. That's what gelled stock is. These don't taste like gelled stock. These have a nice tender chew. It's not like you're gnawing at a piece of like hardened like rubber bands you're enjoying. They dissipate after a while. You want to chew on them for like what, 30 seconds? I don't want to do that with a gummy bear. I want to chew on it for like five seconds and then I want to eat another one. Some psychopaths, like potentially our friend Joey here, what they'll do is they'll take their hard gummies and they put them in the freezer.

To get them even harder. What a freak. That's what I'm saying. Joey, I think you and I, we understand each other. I can't do it because I don't have the teeth for it no more. Why don't you just get veneers?

Me? Yeah, just get freaking veneers. Here's the thing. I probably could eat gummies. It's just something I've... It's like deadlifting. Josh. I've given it up for my life for my safety. Just get veneers and just call it a day. You've been talking about your soft teeth for the past five and a half years. I'm exhausted. Just have those big old chiclet teeth. No. Get them like three shades whiter than your actual teeth busting out of your mouth. It's 2025. You can get a nice pair of veneers for next to nothing. Would that even solve my issue? Veneers? I don't think so. I think it'd have to be implants. At all.

Just get veneers. Get veneers. I don't... Okay, anyways, the gummies. Comment if you want Josh to get veneers. Comment, comment. And facelift. No, Botox. You don't need it. I have crow's feet. No, you don't need it. Joey, what you need is just a bite

block with some artificial strawberry flavoring on it. Because I think that's what you want because that's what I would also want as well. But that is like an astute opinion. Yeah, jellies or scummies. I love chocolate covered jelly rings. I love chocolate covered gummy bears.

But those are hard. Okay, but I like... I want a soft jelly. Okay, but I like those. Interesting. I like chocolate-covered gummy bears, but I like soft gummy bears when I'm not eating them with chocolate. You only like the hard, chewy... This is insane. You only like the hard, chewy gummy bears when there's chocolate. The thing I hate distinctly about those is that the chocolate is gone. And it's horrible chocolate. The chocolate's terrible. It's ashy chocolate. The worst chocolate you've ever... It's worse than Hanukkah gelt. It's just been sitting... Worse than gelt. Dude, I had Hanukkah gelt the other day. That was...

It's February! No, dude, that's, yeah, Hanukkah Gelt from like 2018. Ew! I don't know how to tell you this. Julia has so many, she has the same bottle of maple syrup that she had when I met her.

We like don't eat that much maple syrup. You've been together for six years? Five years? Five years. This is a five-year-old bottle that has about two tablespoons left in it now of maple syrup. This is your friend. This isn't your podcast host. This isn't your co-host. This isn't your co-worker. This is your friend speaking. Throw away the maple syrup.

She won't let me. Get veneers. She'll get so mad. Shut up. You need to do both of these things. Then use the maple syrup. Use it. Yeah, I know. Use it. I have to use it. I have to put it in like a barbecue sauce or something. Yeah, are you crazy? What are you doing with your life? Should we start a relationship podcast? At this point... Comment, comment, comment. It's an experiment. I want to see what kind of ecosystems we can grow in this maple syrup. Because it hasn't gone bad. I mean, it's just sugar and it's, you know... You were talking about chocolate-covered gummy bears? So chocolate-covered gummy bears...

10% into your eating experience of the gummy bear. The chocolate's gone. Yeah. It's melted. It's gone. Then you're just chewing through hard Haribo gummy bears. As a Gemini, I like... Stop. Wait, I was getting to a good point. Why are you laughing? As a Gemini, I like the duality of chocolate-covered gummy bears because it gives me the chocolate satisfaction, but it also has this weird middle point where I'm like, ooh, where's this going? And then it's a hard jelly candy, and I like that.

As a Taurus, I love having one of my four stomachs be a rumen where it can actually take hard grasses and digest them into usable proteins via an enzymatic response. Honey, you're not a Taurus. Aren't Tauruses bulls? Yes, that was the joke. Cows have rumens that break down grass. I didn't like it. Which is why humans can't do it. I didn't like that joke.

All my animal husbandry friends like that. It should be called animal wifenry.

My wife. Thank you so much for stopping by. A hot dog is a podcast. We got new podcasts every hot dog and a video over on hot dogs. If you want to be featured on a video, hit us up at 833-DOG-POD-1. The number again is 833-DOG-POD-1. Leave us a cute message. Do you have any chapstick or should I just use spicy mayo? I have Makeup by Mario Blush Glow Moisture Glow Plumping Lip Serum. Yeah, can I have some?

Are you ready for it? Oh, sorry. For more Mythical Kitchen, check out our other videos. We're on YouTube. You know the deal. Yeah. It might sting. It might sting a little. Sting? Yeah, it's a lip plumper. What do you mean it's a lip plumper? That's enough! That's enough! Well, I don't know how to use it. Oh my god. Oh, what the? Ah! Ah! You can't. What's a lip plumper? You can't make it in this industry since you're not ready. What's a lip plumper?