With the price of fish meat along, making sushi at home ay be a little bit expensive; what more if you order it from a restaurant? Fortunately, we’re about to give you the ultimate guide for making budget-friendly sushi.
If you want to make mouthwatering and appealing sushi without breaking your wallet, you can start saving some bucks if you choose less-expensive ingredients. For example, you can begin by using canned tuna instead of raw fish meat. Of course, it doesn’t mean that you would settle for something that doesn’t taste good just because it’s cheap. Nowadays, some manufacturers are producing quality sushi additive at a price that almost anyone can afford.
Sushi is a dish the people worldwide have been enjoying nowadays. You can even make one at the convenience of your home and add some twists with its flavor. Best of all, you don’t have to spend that big because you don’t have to impress anyone but you. This ultimate guide explains how to make budget-friendly sushi.
Guide For Making Budget-friendly Sushi
Whether you can’t go to your favorite sushi restaurant, or you feel like making sushi at home, here’s a guide if you want to make budget-friendly sushi that will take away your quick cravings.
1.Fill Up Your Rolls With Veggies
One great way to enjoy your homemade sushi is to fill each roll with veggies – an affordable way to keep it healthy as well. You can add some cucumber, avocado, and canned tuna in one roll – and voila! You already have quick-made sushi that’s not too expensive at all. Take note that the ingredients that you use will dedicate how much you would spend with your sushi.
2.Buy Your Ingredients Only From Legit Japanese Or Sushi Grocery Store
As much as possible, make sure to buy your ingredients only from authentic Japanese or sushi grocery stores. Sometimes, regular groceries and supermarkets price sushi ingredients more compared to the traditional ones. It can be a challenging hunt, but it would be worth it once you find a real deal.
3.Avoid Crazy Rolls
When making your budget-friendly sushi, you’ll want to refrain from crazy rolls because it would require you several ingredients and condiments that are not even healthy at all. Start with the most fundamental components when making sushi. If you’re on a budget, there are still many options that you can choose from when you know where and how to find them.
4.Avoid Bluefin Tuna
Bluefin is one of the most delicious fish meats; hence, it is expensive as well. Most high-end sushi chefs will also tell you that bluefin tuna is the ultimate piece for any sushi. However, if you’re just starting, you don’t have to be that extravagant, especially if you only want to make sushi out for fun or just to satisfy your cravings.
You can choose other low-priced fish meat and even canned tuna for your budget-friendly sushi. Moreover, since bluefin is already one of the endangered marine species, you’ll be saving marine life by choosing not to add it to your sushi roll.
5.Tamago Is A Good Filling Dessert
One piece of nigiri topped with eggs is one way to enjoy this authentic Japanese dish without spending too much on the ingredients. To feel that “Japanese” ambiance, you can try Tamago at your sushi meal; it’s an inexpensive way to fill in your stomach.
5 Sushi Recipes Because It’s So Much Cheaper to Make Rolls at Home
Sushi is one of those Japanese dishes that would cost more than what you expect. Fortunately, you can still enjoy homemade sushi, even affordably. Several sushi chefs shared their recipes for making budget-friendly sushi. So, try one of these sushi roll recipes and enjoy an authentic Japanese meal at the convenience of your home.
1.Avocado Mango Brown Rice Sushi
Become healthier with this Avocado Mango Brown Rice Sushi recipe. By simply laying out a nori sheet, sushi, or even brown rice and carefully sliced with avocado, cucumber, and mango slices – you’ll get healthy Japanese sushi.
Sushi Rice Ingredients
- 1 cup short-grain brown rice, rinsed well
- 2 cups of water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon of sea salt
- 1 cucumber, sliced into long strips
- 1 ripe mango, cut into vertical strips
- 1 avocado, sliced
- ⅓ cup micro greens, optional
- 2 tablespoons sesame seeds, optional
- 4 nori sheets
How To Make Avocado Mango Brown Rice Sushi?
- Start by making the sushi rice. In a medium saucepan, mix the rice, water, and olive oil and bring to a boil. Cover, reduce the heat, and simmer for 45 minutes. Remove the rice from the heat and leave to rest for another 10 minutes. Using a fork to fluff and fold in the rice vinegar, sugar, and salt. Then, cover until ready to use.
- Assemble your sushi roll. Place a small bowl of water and a kitchen towel near your work area in case your hands get sweaty. On a bamboo mat, put one nori sheet, glossy side down, and press a handful of rice onto the bottom two-thirds of the sheet. Place your toppings on the bottom of the rice (see image). Do not overfill, or rolling would be more difficult. To tuck and roll the nori, use your bamboo mat to press and shape the roll gently. Then, place the roll horizontally, cut down from the side. Repeat with the rolls that remain.
- Cutting and serving. Break the sushi using a sharp chef’s knife. With a moist towel between the wounds, wipe the knife clean. Serve immediately, if possible, with tamari or ponzu sauce and coconut peanut sauce. Better yet, eat it without any sauce to savor its unique flavor.
2.Cauliflower Rice and Quinoa Sushi
If you’re looking for a lighter starch version, this recipe uses a combination of quinoa and cauliflower rice instead of white rice. To make it super brit, add a layer of cabbage, red peppers, carrot, cucumber, and add avocado for some good fats. To make a light, nutritious and delicious spin on a classic recipe, a simple quinoa sushi recipe that combines cooked quinoa with roasted cauliflower rice.
Sushi Rice Ingredients
- 1 medium head cauliflower
- 1 tablespoon olive oil
- ½ cup uncooked quinoa
- 1 cup of water
- 1 teaspoon wheat-free tamari
- 2 teaspoons brown rice vinegar
- ½ teaspoon ginger
- 4 to 6 nori sheets
- Bamboo rolling mat optional
- 1 small carrot julienned
- ½ medium cucumber julienned
- ½ red pepper julienned
- ½ cup shredded cabbage
- 1 avocado sliced
How To Make Cauliflower Rice and Quinoa Sushi?
- Prepare your rice. Preheat the oven. Line a baking sheet and set it aside with parchment paper. Remove the cauliflower from the stem, then chop it into florets. Next, add the florets to a food processor in batches and process until a ‘rice’ texture is created. Move the cauliflower rice and repeat with the remaining florets to the baking sheet. Then, apply one tablespoon of olive oil to the rice and roast in the oven for approximately 30 minutes, stirring every ten minutes.
- Cook the rice correctly. If the cooking time is approximately 10 minutes, add the quinoa and water to a small saucepan. Bring the water to a boil, cover, and simmer until the quinoa is fluffy and the water has been absorbed. Move them to a wide mixing bowl while both the cauliflower and quinoa are still hot. Then, add the Tamari, vinegar, and ginger. Stir vigorously until it becomes sticky, almost squishing the mixture together.
- Start assembling. Put one nori sheet on a flat surface when you are about to assemble the sushi. Add to the sheet ⅓ cup of the rice mixture and spread it on the sheet, leaving approximately 1⁄2-inch of space at the end farthest from you. First, lay down the vegetables, then top with sliced avocado. With your thumbs, lift the edge of the nori (or mat if used) that is nearest to you, keeping the filling ingredients with your middle fingers in place.
- Roll the sushi. Roll the nori over the ingredients after each rollover, pulling back and tightening it. Roll through and wet the exposed side. To secure all of the ingredients, gently squeeze the sushi roll (or rolled mat).
- Serve. Remove it from the fridge when ready to serve and slice each roll into 8 bits, using a sharp, wet knife. Serve with soy sauce and red pepper flakes, which are gluten-free.
3.Sweet Potato Sushi With Miso Glaze
Convert the leftover baked sweet potatoes with this SP sushi into a whole new meal. The miso glaze is usually from sesame oil, maple syrup, rice vinegar, and miso paste, making the roll much more delicious.
- 6 nori sheets
- 2 cups red Thai rice
- 1 medium sweet potato (about 450 g / 15 oz)
- ½ large cucumber, cut into half-moon slices
- 4 tbsp rice vinegar
- 1 tbsp maple syrup
- tamari (for GF version) or soy sauce
- pickled ginger, store-bought or homemade
Miso Glaze Ingredients
- 3 tbsp miso paste (I used red)
- 1½ tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tsp sesame oil
How To Make Sweet Potato Sushi With Miso Glaze?
- Rinse your rice. Red rice does not need a ton of repeated growing instead of sushi rice; only one rinse will do. Put it into a pot with a 1:1.25 water ratio (with a see-through lid). Pop the lid on the rice to get the water to a boil. Turn the heat down to low once it does, and cook the rice until it absorbs all the water. Turn the heat off and let the rice finish cooking in its own steam, around 5 to 10 mins until it has absorbed all the water.
- Peel the sweet potato and cut them into thick matchsticks. Mix all the ingredients of the miso glaze and marinate it with cut potatoes. Leave the remaining marinade to clean the baked potatoes with it again.
- Start baking the miso. Bake the miso-glazed sweet potatoes for about 20 minutes, halfway through cooking, turning them to the other side. Brush the potatoes with some more miso glaze until they are cooked. Mix 4 tbsp of rice vinegar, 1 tbsp of maple syrup, and 1 tbsp of soy sauce in a bowl while the rice is cooking.
- Ready your rice. Move it to a large pyrex dish or a clean tray until the rice is ready so that it cools down very quickly. Trickle the mixture of vinegar over it and fold it gently with a wooden spatula or spoon to make a cutting action as you would cut through a moussaka.
- Start wrapping. Wrap a large piece of adhesive film with your sushi mat (bamboo mat or folded kitchen towel). Put down the mat, put on top of the mat a nori board, shiny side down. Grab a spoon of some rice and spread it uniformly on the nori mat, leaving a margin of 1 cm at the very top. Keep pressing it with the back of a spoon into the mat and spreading the rice uniformly. Put a double row of half-moons of cucumber on the bottom and sweet potatoes on top.
- Roll perfectly. Slowly begin to roll the roll using the mat, gripping it firmly with both hands as your roll. To ensure that all is closely bonded, go back now and then. Dip your finger in the water until you get to the end and brush the water on the margin to seal the roll. Finish the rolling process and set aside the roll. Using the remaining nori sheets, repeat the last four steps.
- Serve it right. When you’ve rolled all the sushi rolls, cut them with a sharp knife into 1-cm slices. Serve with tamari (or soy sauce) with pickled ginger, wasabi, and a hand.
4.Easy Spicy Tuna Roll
You can make this roll with canned tuna, so consider it the perfect roll for wary kids or anyone who isn’t so into the raw fish concept. The spice comes from Sriracha and chili oil, but try Sriracha mayo if you want to kill two birds with one stone.
- 5 ounces of canned tuna in water (well-drained)
- 1 tablespoon sriracha sauce
- ½ teaspoon chili oil
- ½ teaspoon rice vinegar
- 2 tablespoons scallions (finely chopped)
- 1 ½ tablespoon light mayonnaise
- 6 nori sheets (seaweed)
- 1 ½ cups cooked Japanese rice (room temperature), or sushi rice – visit my post on how to make sushi rice
How To Make Easy Spicy Tuna Roll?
- Mix ingredients. In a bowl, mix tuna, sriracha sauce, chili oil, rice vinegar, scallions, and mayonnaise.
- Start assembling. On a bamboo mat (sushi roller), put a sheet of nori on top. Next to the sushi roller, put a small bowl of water, and wet your fingers. To one side of the nori mat, add 1⁄4 cup cooked rice and spread it by pressing down (you might need to add more rice-just, make sure it’s thinly spread out). Continue until the nori sheet is filled by at least 3⁄4 of it. Apply to the middle of the rice a line of spicy tuna mix (about 11⁄2 teaspoons, or more if you want more giant rolls).
- Roll the sushi. Roll the bamboo mat up (beginning with the rice and spicy tuna on the side). The rice feels condensed but not so tight that the tuna mixture spills out (or the nori sheet breaks). You have to roll it close enough. After doing it a few times, you can get the hang of it. Keep rolling until just a bit of nori is visible left. Wet your fingers and run them over the nori sheet’s inner edge. It will seal the roll’s end. Continue to roll and gently remove the bamboo mat.
- Serve. Wipe a wet cloth with a sharp knife and cut the roll into bite-size bits. Finally, eat it with wasabi and soy sauce.
5.Cucumber and Avocado Nori Roll
Here’s another sushi made from healthy ingredients – cumber and avocadoes. You can also add sprouts, tofu, or canned tuna. Moreover, add more flavors with mangoes, radishes, or cashew cheese.
- 4 sheets nori seaweed
- 450 grams (1 pound) cucumbers, thinly sliced with a mandolin slicer
- toasted sesame seeds
- ground chili powder (optional)
- 1 ripe avocado, sliced into thin wedges
- 100 grams (3 ½ ounces) tofu, or cooked chicken, or fish cut into strips
- long-stem sprouts or sprouted seeds
- soy sauce, for serving
- simple tahini sauce
- raw cashew cheese or other spread
- pink radishes, thinly sliced with a mandolin slicer
- large handfuls of small salad leaves, such as baby spinach or baby kale
- fresh herbs, especially shiso or cilantro
- ½ ripe mango, sliced into strips
- ½ small jicama, peeled and cut into strips
How To Make Cucumber and Avocado Nori Roll?
- Ready all your ingredients. Before you cook, have all the ingredients ready and divided into four equal servings and have a small bowl or glass of water close by. On a clean and dry cutting board, put a sheet of nori, the polished side facing down, and the longest edge facing you.
- Assemble the sushi. Arrange the cucumber slices on the nori in overlapping rows starting from the left side, leaving a 3-cm (1-inch) uncovered nori margin on the right. Sprinkle, if used, with sesame and ground chili powder. Arrange the bulkier fillings — avocado, tofu, sprouts, spices, mango, jicama — around 5 cm (2 inches) from the left edge in an even, vertical design.
- Roll the sushi. Rotate the cutting board counter-clockwise by a quarter of a turn so that the nori’s exposed strip is farthest from you. Start rolling the nori sheet from the edge closest to you with both hands, folding it up and over the fillings, then rolling it snugly away from you (see note). Just when you’re about to hit the nori’s exposed strip at the top, dip your fingertips in the water bowl and slightly dab the nori so it’ll stay.
- Serve your sushi. Put aside, seam side down, and make three more rolls and repeat with the remaining ingredients. Using a sharp chef’s knife to cut them into halves or thick slices. For dipping, serve with soy sauce.
Enjoying sushi at home doesn’t mean you have to spend your entire wallet just to buy premium ingredients. You can still enjoy making budget-friendly and add a taste that would make you say “cravings-satisfied.”