Sometimes people want something that a restaurant doesn’t have on the menu. I’m not sure what the issue is that she didn’t eat the cheapest part of her meal that she clearly didn’t want. It’s akin to not finishing your fries at McDonalds.
Some people do that. A lot of people are trying to cut empty calories and not all burger places offer lettuce wraps. Again, I don't see why anyone would be even slightly annoyed that somebody doesn't want to eat the cheapest part of their meal...
Not that hard to ask them not to bring the part you don't want (I.e. order a bunless burger, don't just order a burger and throw away the bun. That is 100% on the customer and not the establishment)
Don't ever work in food service, then, or you will discover a lot more things that are not hard to do and yet are done. The food waste by restaurants is REAL.
Good rice is absolutely key to good sushi, not even referring to the definition it’s a huge component. It’s not like the fish is everything and then you just get some rice, the flavor has to be right, the texture. It’s a whole thing, and it really impacts the overall quality.
For sure. I’m just saying that you don’t see people ordering just the rice.
To get really technical, sushi rice is also about how it’s seasoned. I have three brands of short grain rice in my pantry. We’ll eat it regularly steamed plain. I’ll season it with mirin, sugar, and rice vinegar if we want “sushi” rice - but never without raw fish or shellfish accompanying it. When I make sushi at home, the star isn’t the rice.
I’m not great at assembling sushi, but I make nice flavors 😁 This is uni and scallop with a ponzu soy reduction and plum vinegar in the rice
If you want perfect sushi it takes years of dedicated practice towards souring the right fish, cooking the rice, preparing the filets, and plating properly consistently.
But at-home sushi is really easy if you lower expectations. So long as you can source good quality frozen fish you're set. Sushi rice can be bought in most stores alongside soy sauce and dried seaweed. I've done nigiri, rolls, and poke bowls at home and it's tasty and cheaper than buying out.
Which is fine imho. Cooking is fun and getting close to restaurant quality is something to strive for, but ignoring home cooking entirely or beating yourself up over imperfection should not stop anyone.
I would heavily recommend Adam Ragusea to people who wish to cook more at home but are apprehensive due to issues like imperfections ot complexities. He really broke down how easy home cooking can be and how you can achieve restaurant-esque flavors at home without too much struggle. Because cooking at home is an entirely different ballpark with different expectations. And that's okay.
The good thing about her rice-less preference is that most cities with reputable sushi restaurants also have at least one quality fish supplier/store. There is one a few miles from my house which virtually all the sushi restaurants in my area purchase their fish from. So she could actually save a ton of money by buying quality fish and other seafood that is safe to consume raw, directly from the supplier. If she finds a store like this, they probably also carry everything else needed to make sushi and other japanese food (like avocado, seaweed salads, etc.)
Finding my local store changed my life. It's about 25 - 30% cheaper than eating sashimi at a restaurant, excluding gratuity, and no one can judge me for the obscene amount I will eat in one sitting.
Anyone eating at restaurants is not concerned about food waste. And whether or bot you force yourself to eat the extra calories the food has been produced. I’m not sure why some people think it’s environmentally friendly to overeat. If you don’t need it, don’t eat it. And don’t let anyone guilt you with false ethics.
I’m not from the USA but when I visit there restaurants (including McDonalds) often give ridiculous sizes for fries and drinks in their standard meals so not finishing them seems reasonable, even if you want some.
I think you are misunderstanding the analogy. She has ordered a meal with predetermined ingredients but only likes some of those and only eats what she likes without the empty calories of the rice.
It’s almost identical to people finishing their burger but not their fries (or eating the middle of their burger but not all the bread).
Your analogy ignores the fact that the moddle of the sushi is literally different ingredients.
Your analogy rests on them being separate food items, which certain portions of sushi is not. She's ordering one thing and only eating a portion of it. Based on that, my analogy is better. Yours was never good even if you don't agree with mine, which is why all the top comment replies to yours are saying your analogy is bunk
Analogies aren’t supposed to be perfect. They are supposed to illustrate a point. My analogy does that. You can oretend it doesn’t all you want but now that’s on you. I can’t make you understand a simple concept.
No your analogy makes no sense in this regard. I'm not pretending anything, it just simply doesn't work. I can't make you understand a simple concept. Apparently no one can. Notice you got zero comments agreeing your analogy works and several saying it doesn't.
Also notice that it has way more upvotes than downvotes. People replying are largely the ones who are upset that they are getting called out for judging other people's food preferences.
The analogy not only works to explain what I'm talking about, but it's incredibly easy to understand. Your analogy is so bad that it has to be a troll-job.
With sushi, there are literally difference kinds of foods all wrapped into one. It's perfectly reasonable for somebody to like part of it and not other parts. If you want to make a useful analogy, you need to pick a food or meal with different components. I picked a burger and fries, somebody who replied to me used a burger (dividing the bread from the meat), and you could use anything almost anything else like eating a pizza but leaving the crusts.
What you can't do is take a food with a single component and compare it to eating bits of each, like your french-fry example. If you do that, it's because you completely missed the point. You failed to understand a ridiculously simple concept and doubled down in order to highlight just how badly the point flew over your head.
You can totally order avocado, cucumber, etc to go with sashimi
Or, if not available with your order, and you’re eating at home—and hear me out here—buy and cut up a cucumber to eat with your sashimi. Takes 2 minutes to wash and cut. Same with avocados, though it’s hard to get a ripe one of those motherfuckers on demand
Chirashi! That's new for me. Is it like a poke consisting on the sushi ingredients?
I like that. Whether it's white rice or sushi rice. At home I prepare a bowl with white rice, salmon, avocado and sesame seeds as topping. I enjoy it quite much.
Kind of like poke. But fish slices are cut bigger than sashimi. They are actually quite large slices everywhere I’ve gotten one. Not diced up like poke. I don’t like the mackerel cut that large in the one I get near me but it comes with like 6-7 different types of fish. I cut the mackerel up and eat it on the rice.
If you like the fish part of sushi the most, it’s basically the ultimate sushi-like dish.
its sushi rice topped (usually) topped with slices of sashimi style fish, something with some other veg/toppings. sounds like you're pretty much making it at home already, I do the same.
I think that the picture is in a car. Not necessarily a car, but in some places it's hard to do that. Of course at home there is no problem to do it.
The advantage of makis is that they are very easy to eat. You can even eat them while walking. You buy them, everything is prepared, you don't have to do nothing, and you don't even get your hands dirty.
May I ask where you live? And if it really is hard to find ripe avocados? I don't really live in avocado climate but I've never seen a shortage of ripe avocados? Cheap ones sure, but not ripe. Curious of why it is different were you live
By “hard” I mean that you can find avocados that are 1 or 2 days away from ripeness easily, but in a pinch, it isn’t a guarantee you’ll find one at your favorite grocery store that’s currently ripe.
That’s really a very minor thing, and not hard to account for by buying in advance. But since we’re talking about convenience, I understand not wanting to buy an avocado yourself.
Cucumbers are always ready to eat where I buy them.
Do you live somewhere where it’s always easy to find ready to eat Haas avocados? Or is it a different variety? (I just haven’t tried the non haas ones, which are by far the most common in the U.S.)
Ah fair enough. I'd still say at worst it's 2 hours by the window for it to ripen (obviously there are green avocado's aswell).
As for the last part, I live somewhere where it's only "avocado" 😅 just one variation, might be a special one that stays ripe for longer? Making it more viable for our climate or something
Many workplaces have refrigerators for people’s lunches. Or you eat it at home. Or you can just bring the previously refrigerated cucumbers in a plastic bag in the morning, they’ll be fine until lunch.
If someone is bringing day old unrefrigerated raw fish to work for lunch, that’s a completely separate issue.
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u/WilliamJamesMyers 5d ago
this is a good learning opportunity because its what she wants, she will be excited finding sashimi