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Here it is not an "in" food, a huge part of our state population is Japanese.
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Here it is not an "in" food, a huge part of our state population is Japanese.
I'm a California girl, strictly mainland, but sushi is my life. It is the only food I can never tire of eating, probably because of all the varieties of ingredients, preparation, and presentation. When I don't have time to make makizushi, we fry up some teriyaki Spam and make musubi (I prepare the rice the same way, learned from a master sushi chef).
It's not a fad here either; I think sushi first started showing up in LA/SF where the mainland is concerned.
It may be true if you're eating pedestrian-quality sushi rolls, but that's where the "cheaper at home" argument ends. Try sourcing some of the high-end Nigiri sushi ingredients and you'll see just how expensive it can be.
I can make sushi rice, and I can properly prepare fish for sushi, but sourcing five or six ingredients for a decent sushi presentation can be very expensive.
Price an order of hamachi, salmon, tuna, surf clams, uni, unagi, and spot prawns. I think you'll find it much more affordable to go to a decent sushi bar.
BTW - lots of people make sushi rolls at home.
This.
Who wants to go through all of the motions of purchasing so many ingredients, depending on the type and quality of sushi one wants?
Not me.
This the same reason why I tend not to make Korean or Thai dishes from scratch at home. My time is more efficiently spent sitting in a nice restaurant, having someone else mull over all of the ingredients and labor to make such said dish, and me thoroughly enjoying my meal and savoring every bite of it.
I've been preparing sushi for quite some time, and I know the proper tools to use. I don't understand why those who are uninformed feel threatened by others who know what they're talking about.
There is no way you can toss the ingredients used to properly flavor sushi rice into a rice cooker and expect to get "sushi rice" after it's cooked. It's just not going to happen. Now, if you're willing to accept an inferior product, then I suppose it'll work for you.
Who wants to go through all of the motions of purchasing so many ingredients, depending on the type and quality of sushi one wants?
Not me.
This the same reason why I tend not to make Korean or Thai dishes from scratch at home. My time is more efficiently spent sitting in a nice restaurant, having someone else mull over all of the ingredients and labor to make such said dish, and me thoroughly enjoying my meal and savoring every bite of it.
Sounds like a true millennial that you are. Sushi without making it restaurant quality is simple to make and uses fewer ingredients than Thai or Chinese dishes. Sushi is supposed to be simple eats.
I can easily get cooked sushi rice prepared and rolled onto nori sheets and drop in many prepared ingredients like shrimp, raw salmon, and cream cheese for a nice roll. It doesn't have to be fancy.
I often wonder why can't people make sushi, at home?
Who says people don't? We have made sushi at home.
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Who says people don't? We have made sushi at home.
