To avoid ruining yourself by eating sushi, the solution is found :Do them! Yes but how? Don't worry, I have some tips in my bag for good, inexpensive sushi!
Between sushi and me, it's always been a love story. Unfortunately my wallet, which is naturally very jealous, kept moaning. So I found some tricks to make my sushi without making my friend grumble the purse. Want to know them? It's over here!
1- Think risotto rice
I know, risotto rice is not like sushi rice. Yes, but it looks a lot alike, especially well cooked and seasoned. And above all... it's three times cheaper! 3 euros for 500 grams. I challenge anyone to find sushi rice for the same price...
2- Adjust the proportions
It's true that when it comes to sushi, there's never too much. That said, there's no need to exaggerate the fish dose:500 grams is enough for two or three people!
If you invite home ogres (or sumos, for that matter) and you're worried about not having enough fish, nothing prevents you from varying with maki or sashimi with avocado, cucumber , with shrimp.... That's the principle of Japanese restaurants!
3- Vary the fish
Since we are in the aquatic domain, let's stay there. Rather than buying only salmon, remember that Japanese cuisine gives pride of place to other fish:tuna, trout, eel (my favorite by the way), which are still much cheaper. So treat yourself!
4- Buy wasabi in a tube
Wasabi is sold in sachets or in tubes, and of course the latter solution is the most economical because it will allow you to keep your wasabi for several uses.
Another solution:scrape your plate at the restaurant!... Anyway, it looks a little bad all the same...
5- Avoid kits
Admittedly, the preparation kits are very practical for big lazy people, but it's mostly a pure scam:too little rice, too few ingredients, poor quality... I'm going on and on, and the best ones. You are never better served than by yourself. Full stop.
6- Do not force the bottle
Soy sauce expires fairly quickly once the bottle is opened. It is for this reason that it is better to buy small ones that will serve you for one or two uses rather than large ones that will be good to throw away after two weeks.
Do you know any other tips for delicious and cheap sushi? It's over here for the comments!
