How To Keep Avocado From Turning Brown In Sushi

How To Keep Avocado From Turning Brown In Sushi

The best way to prevent the avocado from turning brown in sushi is to blanch the entire avocado before slicing it open to make rolls.

Avocado rolls are delicious: They look eye-pleasing, melt in your mouth, clear the raw fish taste, and feel incredibly delicate. However, one common problem with such sushi is their discoloration within time, making the dishes appear less appealing. 

Thus, if you want to know how to keep avocado from turning brown in sushi, keep on reading.

Related: List of fruits from A to Z

How To Avoid Avocado In Sushi From Darkening?

As previously mentioned, to prevent avocado rolls’ browning, it’s best to blanch the fruit (with the skin on) beforehand. Now, follow the steps below for the best result: 

First and foremost, cover the pan completely with cool water and wait until it boils. After that, put fresh ripe avocados into the pan one by one using the slotted spoon. Then, set the countdown timer and allow the fruit to stay in the liquid for precisely 10 secs. 

Here is why it’s essential to note that 10-sec rule: If you simmer the fruit for longer than 10 secs, you’ll have cooked avocados, which leads to a change in their texture and taste. Otherwise, you cannot eliminate the enzyme that causes darkening reactions if you boil it under the stated time. 

While boiling the fruits, pour old water into a bowl of ice cubes to prepare an ice water bath for blanched avocados. With a ladle, take each avocado out when the timer rings and let them sit in the iced water bowl we’ve just made.

After a few seconds, your avocados will be ready to use in rolls or any other recipes. But, of course, you can also store them in the fridge for later use. 

If you decide to cut them right away, the fruits will stay beautifully green for several hours, usually more than 4 hours before the avocados show signs of darkening. The reaction might occur faster if your fruits are too ripe before blanching. 

Why Avocados Turn Dark?

An enzyme known as polyphenol oxidase is available in avocados, making the interior dark when it reacts with air, or more precisely, oxygen.

Therefore, an avocado’s meat must stay shielded from air contact to keep its lovely green appearance. Have you ever wondered why the area directly beneath the pit generally stays green longer? This is because the pit has no magical effects; it just functions as a block to air until you eliminate it.

Is It OK To Eat Brown Avocado?

Although the parts may not be as crispy, they are still edible. While we frequently identify a dark color on things as a warning that it has turned rotten, it does not indicate that your avocados have unexpectedly started to expire.

You’ll want to trust your senses and touch. However, within a week, if you haven’t eaten your avocados, chances are that you’ve passed the last deadline for eating it, and you’ll have to throw them into the trash bin.

How Long Does Sushi With Avocado Last?

Enjoy the rolls within 3 days following your preparation since the texture degrades as the juice evaporates. And the flavor will be less enjoyable than it was initially. Only by smelling the sushi, you’ll be able to tell if it’s time to throw them away or not.

How Long Does It Take To Turn Avocado To Brown?

Once an enzyme named polyphenol oxidase interacts with the presence of oxygen, your avocado rapidly changes color. However, your handling will influence how long it takes for the fruits to darken. 

Most of the time, the browning of an avocado (after you have already sliced them and decided to keep them at room temperature) takes around 6 hours. If you use alteration 

Ways To Tell Your Avocado Has Gone Bad

Avocados do not start to ripen until gardeners remove them from the branch. However, once the fruits get plucked, the process is rapid. When an avocado becomes terrible and no longer edible, it isn’t easy to tell. But, don’t worry, here are the 5 indicators showing that something went wrong.

Mushy texture and dented skin

Press the fruit with the palm of your hand while gingerly checking for maturity.

If you pick the fruit with your fingernails, the inside may become bruised. If the avocado feels incredibly hard and doesn’t yield at all, it is not ripe yet. It’s probably perfectly ripe to serve otherwise.

It might be too ripe for cutting if pressing causes a small dent. If the pricking causes a large indentation in the avocado and appears soft, it has probably gone bad.

Additionally, if an avocado has a hollow region or seems deflated before touching it, it is likely past that edible point.

Black outer skin

Many avocados, notably the Hass type, which make up roughly 80% of the world’s avocados consumed, experience significant exterior color changes as they grow.

When Hass avocados aren’t fully ripe, their skin is rough and vivid green. When fully ripe, it turns a deep green and brown color. If the skin is practically black and the fruit becomes soft when you touch it, it’s too ripe and perhaps alarming.

Dark and stringy meat

It’s simpler to detect whether an avocado has turned rotten when you cut it. But, of course, it’s only a solution once you’ve purchased it. The one that is safe to serve should be pale green inside.

The whole meat of a rotten avocado gets covered in brown or black patches. A small brown patch, rather than spreading deterioration, may be owing to bruises, and you could easily trim them away—another sign of deterioration in the presence of dark streaks on the skin.

Foul stench

Ripe avocados have a pleasant, somewhat rich smell and a creamy flavor. However, as the fruit expires, it might have an unpleasant flavor and stench. If it possesses a foul taste or smell, it might become spoiled by bacteria.

Your avocado might be rancid if it has a chemical odor and flavor. It could occur when air or microorganisms destroy or decompose the fruit’s unsaturated fat.

Appearance of mold

Fruit mold is typically white or black, and it has a hazy appearance. If you’re sensitive to it, don’t smell it since you’ll catch mold cells, which can trigger respiratory issues.

Never purchase avocados that have mold on them since they can go into the meat and deteriorate. If you slice an avocado apart and notice mold, throw the whole thing away. 

While mold may only be visible in one location, it can rapidly expand through the delicate body. So don’t waste your time trying to preserve it.

Should You Refrigerate Avocados?

It’s not a must. However, If you don’t put the avocados in the refrigerator when they’re mature or nearly ripe, you’ll have to enjoy them soon. Before you know it, they will have gone from ideally delicious to overripe and mushy. 

Avocados should stay in the refrigerator as soon as the exterior gets completely deep green or black and rough.

How Do You Cut An Avocado For The Top Of Sushi?

Cut the avocado into thin slices horizontally (short way across.) To wrap a sushi roll, spread out enough layers so that they overlap. Each sushi should use half of an avocado.

Cover with a ceramic cover, pressing the top down and carefully shaping the avocado into the appropriate size.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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