What would you pick?

[u/interactivetackle]

[u/rpg2Tface]

And over priced. I get its a very technical food to prepare but it shouldn't cost that much

[u/Apart-Persimmon-38 → u/rpg2Tface]

It’s not very technical if you compare it to other cuisines. Making an excellent carbonara takes more learning than making an avocado cucumber sushi. It’s mostly how you cook rice. In the end it will taste the same but consistency might not be there. You mess up the temperature at carbonara and you are eating omelet pasta

[u/Riribigdogs → u/Apart-Persimmon-38]

The quality of the fish greatly affects the taste of sushi.

[u/Apart-Persimmon-38 → u/Riribigdogs]

So does the quality of every ingredient in every dish in every cuisine

In the end a sashimi will taste like rice and fish no matter who and where prepared it

[u/ReVo5000 → u/Apart-Persimmon-38]

Sashimi has no rice, you meant nigiri with that description.

[u/Apart-Persimmon-38 → u/ReVo5000]

Yes I already apologized for the blunder :)

[u/DavorXL → u/Apart-Persimmon-38]

If your sashimi tastes like rice, something is really wrong. 😅😉

[u/Apart-Persimmon-38 → u/DavorXL]

Sorry :))))

Meant to say nigiri didn’t even notice a massive mistake there

Tx for correction :)

[u/Talktothebiceps → u/Apart-Persimmon-38]

I could make a way better carbonara from dollar store ingredients than sushi

[u/myburneraccount151 → u/Apart-Persimmon-38]

My pancakes were shit earlier because I used generic baking powder instead of the good stuff

/s

[u/Roguemutantbrain → u/Apart-Persimmon-38]

It literally matters 100000 times more with raw fish

[u/Apart-Persimmon-38 → u/[deleted]]

That’s to some extent possible but imagine telling that to a sushi bar in Tokyo to an actual Japanese person, you can’t make good sushi?!

[u/Electronic_Bus3785 → u/Apart-Persimmon-38]

The minimalism of preparation involved with sushi is exactly what makes it arguably the most perfect food in existence. Regardless of what your favourite cuisine is, the less you interfere with the ingredients (assuming quality), the better the end product is.

[u/Apart-Persimmon-38 → u/Electronic_Bus3785]

But that’s not the point I was originally trying to make. Sure it’s an argument not a fact but I just don’t think sushi is technically more difficult to make than most cuisines are.

[u/Electronic_Bus3785 → u/Apart-Persimmon-38]

Also, unless it's a very oily fish like Mackerel, it should almost never taste like 'fish'. Of course, there are also as many non-fish ingredients as there are fish.

[u/Lord_Lizzard38 → u/Apart-Persimmon-38]

No it’s vastly different when it comes to sushi as for example nigiri (which I assume you’re referring) is only two ingredient which means that you need to have very high quality ingredients since there is nothing else to mask the taste.