Sushi is super easy to make, but you need to practice around 5 kilos so they look really good and taste not like home made

I’m an expat living in Vietnam, so the prices will be local (the seafood is not really cheap here, especially not near the sea as i am)

Rice Japonica, try to find the cheapest sold in big bags, never buy anything “for sushi” (because it’s the same thing, you just pay more for word “sushi” on it)

Fish, i could even drop the price of my sushi to $1-$2 per kilo by buying salmon cuttings(soup parts) and cut all the meat stuff. i used to do like that, but this time i got the expensive filet for $16 per kilo, but if you mix with crab sticks and veggies, 100-150g of this would be fine

Crab sticks, i hope you don’t need a guide on this, they are cheap

Also, i’m making my own cheese(and it is cheap), so i used it in the recipe. I buy a liter of milk for $1.2 and make 1/6 of a liter from it (1kg of cream cheese from 6 liters for $7.2)

Nori, this is the seaweed sheets, not much choice just buy some

Any not smelling vinegar, sugar, soy sauce, ginger, wasabi, and what else you get at the local sushi rich people place. Also, it would be cool to have the bamboo “rolling carpet”

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Now the recipe

This is actually stupid simple, we make a kilogram in under an hour including boiling rice

First you boil the rice with less water than usually, and while it’s cooking

you need to make sushi vinegar, supermarkets will try to sell you “premium sushi vinegar”, but sushi vinegar is just rice vinegar+sugar. And don’t let the words “rice vinegar” fool you, rice vinegar doesn’t have smell or specific taste. So just get the vinegar that doesn’t taste and smell, the cheapest one

Mix like a half a cup of vinegar with a little less sugar (i boil it, maybe no need. But if you boil it, put it in the ice bath to cool it down)

After that, start cutting the fish, veggies, crab sticks, roll cheese

The rice is ready, dump the sushi vinegar there, mix, and put it in the ice bath(maybe after a few minutes)

Ok, the time is around 35-40minutes, all the ingredients are ready, the rice can be hot, warm, but it better be cool

And then you roll the sushi, the exact technique depends on what sushi you want to make, but in general it’s very simple and takes like 2 minutes to roll one

You put the seaweed, put the rice on 4/5th of it, trample it a bit, then put the stuff near one of the rice-full edges, and then you roll it into a sausage

If you want to make the inside-out one, you will need to flip it, and probably use a platic bag between the rice and the “rolling carpet” (yes, for this you need it for sure)

Then wait some like 5 minutes for the rolls to unify/solidify a little bit

And then cut it with a WET knife

PROFIT