{"id":1901823,"date":"2023-07-18T11:26:49","date_gmt":"2023-07-18T16:26:49","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1901823"},"modified":"2023-07-19T10:25:56","modified_gmt":"2023-07-19T15:25:56","slug":"costco-sushi","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/costco-sushi\/","title":{"rendered":"I Tried Costco Sushi, and I\u2019m Ready to Roll with It Again"},"content":{"rendered":"Whether it\u2019s angling for fresh rotisserie chickens<\/a>, hot dogs or tires, you pretty much need a zen mentality to get through the Costco crowds. Lines are the norm at any location, but when there\u2019s a huge queue of people snaking from the back of the store to the front (blocking all the thruways, no less), there has to be a good reason. New samples in the frozen aisle? Nope. Sushi!\r\n\r\nWhen word got out that Costco now sells freshly made sushi in Issaquah, Washington, people were kind of fanatic about it. The first weekend saw the biggest crowds, and while it wasn\u2019t aggressive like it can get when those rotisserie chickens come out of the ovens (if you know, you know), the lines were outrageously long.\r\n\r\nOne of my favorite Costco shopping tips<\/a> is hitting the prepared food section, so it makes sense. But still: Could Costco sushi be worth the hype? I picked a day without anyone stirring near the new Kirkland Signature<\/a> sushi department to check it out.\r\n

Since When Does Costco Sell Sushi?<\/h2>\r\n\"Costco\r\n\r\nLike other grocery stores, most Costco locations get sushi rolls and nigiri from a third-party vendor. Meaning: It\u2019s made somewhere else, shipped and sold at your local store. The quality can be iffy, from bland (or worse) tasting fish to dry, crusty rice.\r\n\r\nThis is different. The Issaquah outpost sells sushi that\u2019s made on-site with workers cutting the fish and assembling boxes of sashimi, nigiri and rolls throughout the day. (They do get some help: A robotic arm forms the nigiri, and the rolls are formed by an automated machine, which definitely helps with consistency.) The company also sells freshly made sushi at stores in Japan and South Korea, but this is the first for the U.S.\r\n\r\nWhy this location? It\u2019s right next to Costco\u2019s global headquarters for one. It also has the space to create a designated sushi-making room, somewhere temperature controlled so the fish stays at optimal freshness. The company has been keeping pretty hush-hush on when or if they\u2019ll roll out the program nationally\u2014it all depends on space availability at any location\u2014but according to Reddit<\/a>, Costco members are chomping at the bit for it to land in their neck of the woods, so keep an eye out.\r\n

What Kind of Sushi Does Costco Have?<\/h2>\r\n\"Spicy\r\n\r\nSo far our local Costco sells nigiri, a piece of fish or cooked shrimp laid out on an oblong rice ball; uramaki, your basic cut sushi roll with rice on the outside and seaweed wrapped around the fillings inside; and sashimi, slices of raw fish served without rice.\r\n\r\nThere are also big plastic bowls of poke, cubes of fresh ahi tuna in a sesame-soy dressing or a creamier spicy mayo sauce, which the store always offered; and DIY poke bowls that come with rice, fish, edamame and sauce. Sushi platters are available, too, with enough rolls, nigiri and sashimi to feed a crowd, but they weren\u2019t available the day I was there.\r\n

Costco Sushi Review<\/h2>\r\n\"Dungeness\r\n\r\nIt's safe to say I'm a sushi fanatic, and I\u2019ll do anything to get my fix. From high-end omakase to local restaurants, as long as it\u2019s good, I\u2019ll happily eat sushi rolls, nigiri and sashimi just about anywhere. When it comes to good grocery store sushi<\/a>, as long as the fish is fresh and tasty, and the rice isn\u2019t dry, I\u2019m all about it. That said, Costco sushi was pretty much what I expected. Not horrible, not amazing, but worth the money\u2014especially if you want a lot of sushi.\r\n\r\nAnd it's a lot<\/em> of sushi. Like everything at Costco, portions are massive. You get two 8-piece rolls per container, 12 huge pieces of nigiri, and 12 pieces of sashimi, and each box weighs a little more than a pound. Priced at $14.99, $16.99 and $29.99 per pound, respectively, it might seem expensive (and that's without the Costco membership increase<\/a>).\u00a0But in reality, for the quantity and quality, it\u2019s actually cheaper than most grocery store sushi, and pretty comparable to many local restaurants that serve sushi.\r\n\r\nWhat Costco sushi really has going for it is the rice. According to The Seattle Times<\/em><\/a>, the company made an extra effort to ensure its sushi rice would hold up to sitting in a display case for any amount of time. They even flew a team to Japan to work with \u201crice masters.\u201d The company chose short-grain Tamaki Gold rice, which retains a sticky texture and won\u2019t dry out in the fridge. It totally makes a difference in quality.\r\n\r\n\"California\r\n

Sushi Roll<\/h3>\r\nRoll offerings vary; my choices were a California roll made with cooked Dungeness crab, cucumber and avocado, and a spicy tuna roll. I\u2019m not typically a fan of California rolls, but this was my favorite out of the bunch because it was made with real steamed Dungeness crab. The crab meat was light and fresh tasting, perfect with crisp cucumber and creamy avocado. It came with fried onions to sprinkle on top, which offered a nice crunchy contrast to the crab and sweet, slightly nutty rice.\r\n\r\nThe spicy tuna roll, however, didn\u2019t have much flavor beyond mayo, but it was edible. The rice held together well, so the pieces didn\u2019t fall apart. That's a big win. I always like a good mound of nasal-clearing wasabi<\/a>, too.\r\n\r\n\"Tuna\r\n

Nigiri<\/h3>\r\nWhile choices may change, my nigiri featured farm-raised Atlantic salmon, wild-caught ahi tuna and cooked shrimp. It was all pretty good, but could use some improvement. Each piece was massive, with thick planks of tuna and salmon covering the rice.\r\n\r\nIf you want your money\u2019s worth, that\u2019s a good thing. But you should be able to eat a piece of nigiri in one bite; these were easily two-biters. There was no finesse to how the fish was cut, but this is<\/em> Costco. We\u2019re not here for polish and pizzazz. The quality of the fish was hit-or-miss: The salmon was silky, the tuna wasn\u2019t as fresh, and the shrimp was sort of bland. Although huge, the fish-to-rice ratio was on point.\r\n\r\n\"Scallop\r\n

Sashimi<\/h3>\r\nMy least favorite, sadly, was the sashimi. I love sashimi, and for the price, the substantial amount of gleaming, fresh fish you get seems like a steal. If you love eating giant pieces of raw fish, this is the sashimi for you. I didn't enjoy all of it. To me, since you're getting straight fish with little to no adornment, it should be incredibly fresh and delicate.\r\n\r\nThe beautiful raw wild-caught Hokkaido scallops were comparable to anything I\u2019d get in a quality sushi bar, deliciously silky, sweet and fresh as the sea. As for the salmon and tuna chunks, the tuna was slightly fresher than my tuna nigiri but still begged for wasabi and soy sauce. And the salmon was just too chunky. My husband and I didn't let it go to waste, though\u2014we seared all of the raw fish leftovers for fish tacos the next day.\r\n

Conclusion<\/h2>\r\nWhile I personally won\u2019t wait in a giant line for it, Costco sushi is definitely a worthy grocery store sushi contender. I\u2019d easily pick up a box or two of rolls for lunch or dinner. Knowing it\u2019s made there, with really good rice, makes all the difference. The Dungeness crab rolls were worth it alone, and they\u2019ll easily feed our household and then some. It was even good for lunch the next day! The nigiri is also a bargain comparatively, and I'd try it again, even if I\u2019d like mine with a little more finesse.\r\n\r\nYou definitely get a lot, and isn\u2019t that what we all want from a Costco membership<\/a> anyway? Next time, I\u2019ll just roll with it.","protected":false},"excerpt":{"rendered":"

Costco now sells sushi and sashimi it made right in the store. Is it worth battling crowds and long lines for a taste? 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After working in hospitality for a decade, Lesley went on to report on the food industry for national, regional and local print and digital publications. Throughout her career, she\u2019s highlighted both famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her own cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados. When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.","sameAs":["https:\/\/www.lesleyballa.com\/","https:\/\/www.instagram.com\/lesleyla","https:\/\/www.linkedin.com\/in\/lesleyballa"],"url":"https:\/\/www.tasteofhome.com\/author\/lballa\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-22 08:06:11","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/costco-sushi\/","author_details":{"1967364":{"ID":"1967364","display_name":"Lesley Balla","first_name":"Lesley","last_name":"Balla","user_login":"lesley-balla","user_email":"lesley.balla@tmbi.com","linked_account":"lballa","website":"https:\/\/www.lesleyballa.com\/","description":"<p>As an associate food editor for <em>Taste Recipes<\/em>, Lesley writes and edits recipes, works closely with our freelance writers, and tracks cooking and food trends. After working in hospitality for a decade, Lesley has reported on the food industry for national, regional and local print and digital publications for over 20 years.<\/p>\r\n<p>Throughout her career, she\u2019s highlighted famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados.<\/p>\r\n<p>When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home, and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/lesleyla","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lesleyballa","tiktok":"","youtube":"","location":"Seattle, Washington","school_and_year":"Ohio University","education":"<ul>\r\n<li>Ohio University, bachelor's in English<\/li>\r\n<li>Mt. Hood Community College, Connoisseur of Oregon Wine certificate<\/li>\r\n<li>University of Washington, coursework in Storytelling & Content Strategy<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>More than 20 years in food, lifestyle and hospitality publishing, including writing for brands like\u00a0<em>Taste Recipes, Resy, 10Best, Food Fanatics, The Seattle Times, The Hollywood Reporter, Los Angeles<\/em>\u00a0magazine, Modern Luxury's<em>\u00a0Angeleno\u00a0<\/em>and<em>\u00a0LA Weekly<\/em><\/li>\r\n<li>Radio guest on KCRW\u2019s \u201cGood Food\u201d with Evan Kleiman, covering various food, restaurant and drink topics, 2007-2019<\/li>\r\n<li>Oversaw digital outlets for well-known brands, including the Los Angeles editions of\u00a0<em>Eater<\/em>\u00a0and\u00a0<em>Zagat<\/em><\/li>\r\n<li>10 years in the restaurant industry working every shift possible, from cooking to serving and bartending<\/li>\r\n<\/ul>","expertise":"Cooking techniques; Baking; Beer, wine & cocktails; Food news; Grocery shopping; Restaurants; Travel","short_bio":"<p>An associate food editor for\u00a0<em>Taste Recipes,\u00a0<\/em>Lesley has written about food, restaurants, wine, and spirits for 20-plus years. She\u2019s regularly contributed to local, regional and national print and digital publications as an editor and writer, including\u00a0<em>Resy<\/em>,\u00a0<em>Food Fanatics<\/em>,\u00a0<em>10Best<\/em>,\u00a0<em>Los Angeles<\/em>\u00a0magazine,\u00a0<em>Zaga<\/em>t and\u00a0<em>Eater<\/em>. 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