The Next Wave of Fast Food: The Sushi Popper?
Sushi on a Stick!
Here's a pop quiz: Name a few items, food or otherwise, that are sold in a tube. Toothpaste? Check. Push Pops? Double check. Yoplait Go-gurt? Yuck (but a check nonetheless). Soon we can add sushi to that list as culinary entrepreneurs Lucas Furst and Evan Kaye are trying to convince sushi lovers across the country to try a Sushi Popper, a tubed version of Japan's most famous dish.
How does it work? Think frozen Push-Pop-meets-sushi-cut-roll. AOL reports that each seven-inch long Sushi Popper includes eight pieces of pre-cut sushi and wasabi packaged in an airtight tube. After thawing and later opening the top of the tube, sushi lovers can add soy sauce from a small (chop?) stick affixed to the packaging and then grab their first piece of fish. With their teeth. They reach the next piece by pushing up on the bottom of the tube. Afraid of frozen sushi? Not to worry. By freezing each 7-inch-long tube immediately after packaging, Furst says Sushi Poppers can stay fresh for up to three months after purchase.
With raw options including tuna and salmon, cooked varieties with spicy crab, shrimp and California rolls, and even dessert pops with caramel rice pudding and key lime pie, Furst and Kaye are serious about bringing portable sushi to time- and meal-challenged American diners. According to Furst, "People are busy every single day in their lives. They don't have time to stop for lunch, let alone a healthy meal. So we want to bring healthy, nutritious meals to everyone."
Sushi Popper's website claims it "takes sushi... where it was difficult to go before." Exactly where would that be? Ski resorts. Vending Machines. Live concerts. And our personal favorite, the International Space Station. They're a bit late on that last one, as Japanese astronaut Soichi Noguchi handmade sushi in space just a few months ago.
Sushi Poppers can be ordered online (shipped on dry ice), or purchased for $4-5/popper at the Fish Joint in Oceanside, California.
Get the Squid Ink'd Newsletter
Sign up for our weekly food newsletter, which features top local food news and events, plus interviews with chefs and restaurant owners, dining tips and a link to our print review.