Product DescriptionStop rolling by hand, and start enjoying fresh fare that's frustration free. This 5-in-1 sushi making set comes with several molds, and an assortment of tools to make it easy for anyone to create perfect looking sushi right at home. It doesn't take a lot of time, and it doesn't require any special skills either. Even someone with no experience at all, can easily create restaurant quality rolls with this set. Simply add your ingredients to the mold, press or form using the appropriate piece, and then cut into portions using the integrated cutting guides. Everything you need is included, and with the combination of parts, you will be able to form large squares, small squares, circles, triangles, and hearts. It even includes a rice fork, a spatula, and a sushi knife with a non-stick coating. The helpful instructions and cookbook will provide step by step instructions, and several recipes to get you started. This is a great gift for anyone that loves the food, but it would be a nice addition to any kitchen that doesn't have one.

It's designed for any skill level, and it would be equally beneficial to professional chefs and novices alike.It's very easy to use, and it comes with a photo instruction book to ensure that anyone can master the process. how to sushi tempuraIt only takes a few quick steps, and results are practically guaranteed to be perfect.how to eat sushi gingerYour homemade sushi will look like it came from a restaurant, and the clever design works incredibly well for any skill level.how much sushi vinegar do i useNot just for round rolls, or basic squares. baby sushi costume tutorial

This set can make pyramids, two sizes of squares, basic round, and heart shaped pieces. Because you build it from scratch, you can add or omit any ingredient you want.An easy way to eat fresh, low fat food that tastes great. how to make sushi sashimi at homeCombine top quality ingredients to create highly nutritious food right in your own kitchen.how to make sushi rice 1 cupOther options that are more traditional require way more skill, and even when mastered, will never be as fast. japanese sushi rice ballsThe system featured here allows you to mold and create with incredible speed and accuracy. How To Use It:Preparing sushi at home has never been this easy. The combination of equipment in this set will eliminate all frustration when making it yourself.

It's a matter of using the pieces in certain steps, and layering in your ingredients. You will not have to worry about things falling apart, and your finished product will look like a professional prepared it. Once the full roll is created, vertical guides will help you align your knife to cut into individual portions. Use the non-stick blade that's included, and you'll be able to glide through your finished product without squishing, or having stuff stick. This system does not require skill or practice to achieve good results, and anyone can make great looking meals when using these molds. For more detail on how to use it, and step by step instructions and pictures that detail the creation of popular varieties, follow this link: How to use it. For basic instructions, follow the steps below. Choose a base, and place it on a flat surface. Line with seaweed, and then add rice. Compress with the included piece to create a groove down the middle. Add in you other ingredients, and then fill with rice so that fish and veggies remain in the middle.

Fold over remaining seaweed to cover the top, and then use the matching top piece for the base you chose to press down and form a solid shape. Turn the mold sideways and then use the knife to cut down each slot to portion your creation. To finish, lift up the base mold and allow your finished product to drop down or remain on the work surface. Top rack dishwasher safe when dirty, but also easy to hand wash. Running to a restaurant each time you want your favorite food can be pretty expensive, and prepared versions from the store may not contain the ingredients you like best. Ensure quality, save money, and avoid frustration by preparing your own sushi with this set. Take advantage of the health benefits of eating this fresh and healthy food any time you feel like it. You'll be able to create any shape you prefer by using the specially designed molds, and easy to follow instructions. More and more people are becoming health conscious, and we are all beginning to pay more attention to what we eat.

For this reason, Japanese food is becoming increasingly popular because it's light and healthy, utilizes fresh ingredients, and contains virtually no fats or oils. This set was designed under the strict guidance of accomplished Japanese chefs to ensure that it's an easy and effective tool to facilitate preparation at home. Make delicious, professional quality dishes with an appearance that even the greatest chefs would admire. Includes: Yes click here The Ultimate Sushi Maker - The easiest way to make sushi at home. Simply place in your ingredients and the 5-in-1 mold does the rest. You will be able to make most popular types of sushi quickly and easily. Sushi Master Sushi Kit – 10 Piece Sushi Making Kit with 20cm Non Stick Sushi Chef KnifeNote: If you missed Class 1, click here. Printable Recipe – California Rolls Sushi rolls are all I ever want in a sushi restaurant, not that I ever go to sushi restaurants, but still. During the course of our sushi unit here on PW Cooks, we’re going to learn to make several different sushi rolls, each increasing in both complexity and decadence.

But today we’re starting with one of the most basic sushi rolls: The California Roll. An essential tool used for making sushi rolls is a makisu, or bamboo rolling mat. These usually measure around 12 x 12 and can be purchased at any Asian market—or often in the Asian food aisle of larger supermarket chains. Cody the Sushi Chef has several makisu on hand, and (I thought this was brilliant) always wraps them neatly in plastic wrap before using them. This prevents rice from sticking and getting into the crevices of the mat, which has always been a challenge for me when I’ve tried to make sushi.Cody will show you what I mean. He just rolled this up really quickly, but it shows how easily the rice will stick to the mat. Repeat this several times and you have a royal mess on your hands.Get a sushi chef to come to your cattle ranch and you learn all sorts of interesting tidbits. You also gain fifteen pounds. Another essential element when it comes to making sushi rolls is nori, or dried seaweed.

Nori comes in sheets, and is sold in plastic packages. The best nori to use for sushi is a dark green shade. And please believe me: nori is extremely mild in flavor. Don’t let the word “seaweed” freak you out. To begin, fold the pieces of nori in half to split them. Nori is very delicate, so as soon as you press along the seam, it easily breaks in two. Next, lay the half-sheets of nori on the worksurface, then grab a handful of sushi rice, which we learned to make last week. I’d say this is a generous half-cup of cooked rice, and it’ll cover one side of a half-sheet of nori. Did that even begin to make sense? First, set the rice on the end of the nori sheet closest to you. Then, working with your fingertips and/or knuckles, gently spread the rice over the surface of the nori. And remember, the sushi rice is sticky enough—both because of its natural starch and the su (vinegar/sugar mixture) we added to it—that if you were to pick up this sheet, it wouldn’t easily fall off.

Not that you’d want to wave it around your head like a lasso or anything. On California Rolls, the rice is typically on the outside—not the inside, as is the case with many other sushi rolls. So to begin, Cody flips the rice-coated sheet of nori so that the rice side is down. He also positions it horizontally so it’ll roll lengthwise.The most common seafood ingredient in California Rolls is imitation crab—specifically the variety sold in small “sticks” or “logs”. Now, before you wig out, let me explain that imitation crab is made from real whitefish, then constructed in such a way so as to resemble flaky crabmeat. It’s not fake fish. You can also call it “Krab” if you really want to ruffle some feathers. In any event, just place a single row of the crab (Krab) across the middle of the nori. (This will eventually be in the middle of the roll.) Next, and this is why I love California Rolls, place slices of avocado right against the crab.

It’s best to use an avocado that’s ripe but still quite firm. Keep the slices relatively thin, then you can always add a little more if you think the roll can HANDLE the avocado. I’ve got to stop watching A Few Good Men. The next ingredient in a California Roll is cucumber. You can certainly use a regular cucumber, but Japanese cucumbers are less watery and have softer skins. You’ll want a pretty thin slice (a little larger than a matchstick) of cucumber, so just keep halving slices until they get to the size you need. Lay slices end to end right alongside the crab and the avocado. If you’ve ever tried to roll a sushi roll that has too much filling, you’ll realize the importance of having a light hand when it comes to adding the ingredients. You’ll feel as though you’re not adding much at all—but don’t worry. Once the sushi is rolled and sliced, it’ll be nice and filling. Now it’s time to… Lifting the edge of the mat closest to you (Cody turned so I could photograph him more easily, but he’d normally be working straight ahead), begin rolling the mat away from you, pressing it lightly to keep it firm.

At this point, the end of the roll has been rolled upward, and your very light pressure is ensuring that the roll will remain nice and tight. Note: Cody is not squeezing this at all—just applying slight pressure. Next, lift up the end of the rolling mat… And pull it away from you, allowing the roll to…well, ROLL the rest of the way. Sorry about the blur. I was a little excited at this point. Sushi rolls excite me. After that’s done, remove the roll from the mat… And place it on the cutting board. Lay the mat over the top of the roll and exert gentle pressure once more, just to secure it all together. Next, hold the roll on the mat and sprinkle the top with toasted sesame seeds. You can buy regular sesame seeds already toasted in some stores, or you can simply toast them yourself in a small skillet over medium heat—just shake the pan constantly so they don’t burn. To slice a sushi roll properly, begin with a very sharp knife. Run the knife through a damp dishtowel with the blade facing away from you, for the love of Pete.