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Let’s talk homemade sushi.

You might be thinking — why go through the trouble of making sushi at home when your favorite spot does it all for you? Fair question. But here’s the thing: it’s a lot cheaper, and honestly, pretty fun once you get into it.

Picture this — you can put together a full sushi spread for about twenty bucks. That same spread at a restaurant? Easily a couple hundred. So yeah, kind of a no-brainer.

Now look, I’ll be straight with you. Sushi chefs train for years — the rice, the cuts, the presentation — it’s an art. But here’s the good news: even if your sushi doesn’t hit Michelin-level, it’s yours. You pick the ingredients, the combinations, everything. That alone makes it worth it.

I actually got into sushi-making with my husband on a Valentine’s Day a few years back. We were dodging the whole restaurant chaos and thought we’d try something different. It stuck. Now we do sushi nights whenever we can, not just once a year.

We’re lucky — we have a place nearby that sells sushi-grade fish, and raw salmon’s usually our top pick. But even if you don’t have access to that, no worries. Shrimp tempura, California rolls, veggie options — there’s plenty to work with.

Alright, let’s get into it.

Start with the right nori — you want seaweed that’s sturdy enough to roll without tearing. Then spread on your sushi rice — short-grain rice, seasoned with sushi vinegar. Keep the edges clean for a tight roll.

Last week, I picked up a half-pound of beautiful salmon for fourteen bucks. Not bad at all for the amount of sushi you get out of it. Use a sharp knife, one clean motion, and cut the fish into thin slices.

Then it’s build time: salmon, avocado, cream cheese — or whatever combo you’re into. Roll it up using a bamboo mat. Don’t have one? Parchment paper can work in a pinch, but trust me, the mat makes life easier.

Slice it up, plate it, and serve with soy sauce, pickled ginger, and wasabi. Want to go big? Add something like honey walnut shrimp or seared scallops on the side — turns dinner into a whole experience.

One last thing — sushi’s best fresh. I don’t recommend saving leftovers if you’re using raw fish. If you’ve got extras, just enjoy the fish as sashimi instead.

So that’s the lowdown.

Making sushi at home isn’t just a money-saver. It’s a hands-on, build-it-yourself kind of joy. No fluff — just what works.