Russia faces an effort to secure all materials required for sushi and rolls, with economist Valery Korneev among the voices discussing a possible rise in product prices on a national TV program. He suggested that Krasnodar Territory could grow rice locally and that the fishing fleet could supply seafood to meet demand.
According to Korneev, the key step is to build domestic operations that process these ingredients and deliver them to fast food chains and regular restaurants. He noted a gap here, saying the raw materials are available, but the preparation and processing of these products for ready use remains a bottleneck.
Leonid Kholod, a Doctor of Economics and former Deputy Minister of Agriculture and Food, shares part of this view but cautions that producing certain items within Russia would carry high costs. He gave the example of the expenses tied to sending a fishing fleet to tuna stocks near the equator. He proposed shifting focus to breeding salmon and related species within Russia, as several other countries do.
On the topic of rice, Kholod emphasized the need to expand domestic production, noting that rice does grow in Russia, particularly in the Krasnodar region, but not in sufficient quantities. He added that there are still possible areas for expansion where rice could be cultivated.
The experts also pointed to the broader drivers behind rising sushi and roll prices. They suggested inflation should be a consideration, with Kholod underscoring that price increases should track the pace of inflation rather than surge unpredictably.
Recently, Russian restaurant operators specializing in Japanese cuisine reported difficulties in obtaining key components. Prices for popular fish types used in sushi and rolls, including pollock, herring, and flounder, have climbed 15 to 50 percent since the start of the year. Prices for domestic analogues such as trout and salmon followed suit, and the cost of rice, a fundamental ingredient, rose by about 30 percent.
A specialist who focuses on food safety also commented on proper storage practices for sushi to prevent contamination and illness.