Breaking Down the Cost of Homemade Sushi

We recently had our backyard trees trimmed, which meant that the avocado tree, which had a good 500 avocados on it, had to be stripped of both branches and fruit. After giving away hundreds, we had a drawerful, and they were about to be perfectly ripe yesterday, so I planned for sushi.

I’ve only made sushi at home once before, and it went off pretty smoothly, so I wasn’t as scared this time. It’s time-consuming, but it’s way cheaper than a night out at Genki or Kurukuru.


The biggest expense is the meat, the sashimi block in particular. I bought one for $14, then got a small container of tobiko from Marukai for around $5, and finally a pack of imitation crab for about $4. It’s about 8 cups cooked rice, which really isn’t much, so considering everything and being generous, this probably cost me about $25 to make.

When you consider what I made in ordering out terms, it would be (not all is pictured above):

  • 2 Tekka maki ($2.20 ea)
  • 1 Ume maki ($1.50 ea)
  • 1 Avocado maki ($1.50 ea)
  • 2 full-size California rolls ($2.20 ea x4)
  • 4 orders Tobiko ($2.20 ea)

The above comes out to about $25, so about breaking even. But then you add this:


Ba-BOOM! Add in six orders of maguro, which are put under the $2.80 plate section—but marked “market price” and so can be even higher—and you add on another $16.80, which comes out to $41.80 eating out, plus tip, so I spent about $25 to make a $50 sushi meal. And I always feel guilty eating more than one plate (which comes with two pieces) whenever we eat out. This time I got to GORGE on maguro and still have enough for lunch today.

Making the rice is pretty easy, since I’m lazy. I just have a bottled of Seasoned Rice Vinegar (which is different from regular rice vinegar) and follow the bottle instructions. As I said, the hard part is all the putting together. It took me about 45 minutes to do all of this. In the end, well worth the effort!

Share This


Join my newsletter and get my free ecourse on dialogue punctuation!