Sushi rolls: Buffet vs high end restaurants

[mikeford]

True of all tests of human perception, many people are certain of differences that disappear when the comparison is blind, no visual or other clues to the original, just the food on a plate, wine in a glass, with no labels to tell them its expensive etc.

 

[evident]

i find most neighborhood restaurants make either poorly executed sushi, or use poor quality fish, or a mixture of both, while charging astronomical prices. I really think most people don't know what good sushi is.
Most of the cheap places will drench their rolls in sauce or non-fish fillers. the higher end neighborhood places will do the same but maybe use some more fish. Invariably, most if not all of the restaurants mess up the rice, which IMO is the most important part of sushi. as someone else said, sushi really should just be fish and rice, not all the sauces and other "creative" stuff that goes on there.

While I have no problem with creative rolls, I just hate the places that make you a "dragon" roll and have little to no fish in it, or crappy spicy tuna and then charge $18 for it. I can get the same quality of sushi or better at wegmans for $10 lol.

In my town, sushi for two costs around $80 for frankly mediocre / crap sushi. I can go into philly to say morimotos and pay the same price or 20 bucks more and get very well executed sushi. There are some definite stand out places though that know how to make the rice correctly, make the basics great, are creative still have a decent price. definitely few and far between though. in japan, you can fill up at a conveyor belt sushi joint for $15 bucks and even that has better quality than most places in suburbia usa.

I have no problem with using or eating frozen fish. I think it's much safer too. My wife and I did a cost analysis and realized that we could make sushi at home for less money and better quality than going to a mediocre sushi restaurant if we ordered fish online (you can even get bulk alternator sized fish online too!). We can make the slices of fish as thick or thin as we want. Sure there are some fish that taste better fresh, but the basics like salmon, yellowtail and tuna are almost always frozen at the restaurants anyways and we stick to making basic nigiri and chirashi with some rolls.

 

[Hacp]

Just went to the buffet again. Had Shrimp Tempura, cooked mackerel, and eel with avacado. Total of 48 pieces for 25 bucks.

 

[Mayne]

whatever you do. Do not leave it sitting in a room for 3 days. Fruit flies from hell.

 

[feralkid]

I've seen mexicans working in the kitchen and making the sushi...it's really screwed up.

I had an Italian friend who worked at a Mexican restaurant!

The local Kosher Market has a cashier who looks Scandinavian!

What the hell is wrong with these people?

Fucking Swiss cheese in my fridge came from fucking Wisconsin!

 

[RelaxTheMind]

i like higher end sushi restaurants based on the "art" of sushi. a bunch of stuff rolled together with grocery store quality seafood cuts arent appealing

 

[zCypher]

I love sushi, but it's expensive, especially sushi that isn't barely mediocre. I had a boss that made us all sushi and served it up during one of our meetings, that was awesome. I think it likely turns out way cheaper to make it yourself like most things.

 

[NikolaeVarius]

I had an Italian friend who worked at a Mexican restaurant!

The local Kosher Market has a cashier who looks Scandinavian!

What the hell is wrong with these people?

Fucking Swiss cheese in my fridge came from fucking Wisconsin!

Everybody knows that sushi is a skill only Japanese people can learn. Sort of like Starcraft for the Koreans, drinking Guiness like the Irish, or salsa for the hispanics.

 

[JMapleton]

I love sushi, but it's expensive, especially sushi that isn't barely mediocre. I had a boss that made us all sushi and served it up during one of our meetings, that was awesome. I think it likely turns out way cheaper to make it yourself like most things.

You have to have sushi grade fish though or you'll get sick. It needs to be frozen a certain way or extremely fresh.