Price Range: Around $16.00 dollars I had to find out if a sushi maker that looks like something I would use to replace the plumbing in my house could actually make good sushi rolls.We are about to put it to the test and find out. In the picture above, I have opened it up so you can see the inside. It at least has few parts that seem to logically fit together. The instructions are all on one sheet. The top part (left picture above) are the instructions for use and the bottom part go into ingredients. The instructions start off by telling you to oil it (left picture above) so I sprayed it with canola oil to get a thin film on it and then wiped off the excess. I didn't especially like having to doI don't really like the thought (or possible taste) of having oil on the outside of my sushi roll. anyway, next you are suppose to measure out 1/2 cup of rice for eachWhich I did (middle picture above). I need to mention here that the first time I did this the roll pretty much fell apart because there

wasn't enough rice in each side of the tube so the rice was loose. The second time I did this, I filled each side with rice (in other words, I put more than 1/2 cup in each side) and the roll turned out better (see below).sushi in suhl wahre geschichteIn the picture on the right, the plunger is laid on the rice and pressed in on each side  to create a groove for the ingredients.sushi yoshi menu columbia sc The condiments are added (left picture), and then the ingredients (middle picture). sushi in suhl steimleFinally, it is closed and fastened.sushi am hassel online bestellen

The cap is twisted onto the end (left picture above). In the middle picture where I am pointing is the line on the plunger that marks where you are suppose to stop when you screw the plunger in to compress the roll.jiro dreams of sushi tamagoyakiIn the right picture above, I have screwed the plunger down to the mark, so now the roll is compressed.jiro dreams of sushi barnes and noble Now the nori sheet is layed out with the the narrow side closest to you.The end cap is taken off and the sushi roll is pushed out of the end of the tube. The sushi rice roll is now rolled up in the nori. Slice the roll into 6 or 8 equal pieces and serve. Something that I noticed here was that it was more difficult than usual to cut through the nori on this sushezi roll than a traditional maki roll.

And the rice was noticeably not "adhered" to the nori. This fact combined with the need to press down on the roll more because it is harder to cut through the nori makes it easy for you to push the rice out of the end of the roll because the nori and the rice are not stuck together.The reason for this I think is because the rice is not in contact with the nori for a very long time before you can try to slice it using the sushezi. With a traditional roll, you spread the sushi rice all over the nori, then add of the ingredients, then roll it and then slice it. This gives the sushi rice time to "soften" the nori a bit before slicing, making it easier. The nori and sushi rice are also melded together making the cuts cleaner. You might be able to let the sushezi roll sit for a little while before slicing it and that might take care of the problem. I haven't tried that yet though. Will I use the sushezi again? Again, I think I'd rather use a traditional sushi mat. I can make any kind and any size roll that I want with that and it costs less.

I don't think this product made this process really any easier, better or more convenient. But again, on Amazon its a best seller and has 4 1/2 stars. So check out the Sushezi on Amazon and read the reviews before you decide. But from my personal experience my recommendation is...Recommendation: Don't buy it.Other Sushi Making Kit Reviews: Don't despair. I have reviewed several other sushi making kits and one comes with a strong buy recommendation.Sushi Magic Sushi Making Kit and Sushiquik Sushi Making Kit.Or listed below are some of the best selling sushi making kits on Amazon.SENSATIONAL SUSHI INGREDIENTS, HANDY HINTS & TIPS If you enjoy sushi then its time to serve up your favourite ingredients as part of your own sushi creations - and the best part is, it's never been this easy! With the Sushezi you can serve up any of your favourite ingredients to make your best combinations in no time at all! So why pay for expensive sushi when you can enjoy creating your own favourite sushi sensation!

There's plenty of different combinations for you to try to impart variations on your sushi experience. You can also get creative with the huge array of sauces and condiments on the market and introduce a new flavour each time! We've included a range of different ingredients and variations to tantalise your tastebuds and provide plenty of ideas for you to create your favourite combination. We've also included some handy hints and tips for your next sushi experience, just remember....making sushi is now easy with Sushezi! Perfect sushi anytime, every time! Salmon - Prawns - Crab - Tuna - Tofu - Eggs - Sesame seeds Cucumber - Avocado - Spring Onions - Mushrooms - Snow Peas - Carrot - Asparagus Chicken - Turkey - Salami - Ham - Pastrami Wasabi - Soy Sauce - Pickled Ginger SUSHI RICE (Makes 3 rolls) 3 cups of uncooked sushi rice (or short grain rice) 3 cups of water 1/2 cup of japanese rice vinegar 1/2 cup of sugar 1 teaspoon of salt

Wash the rice and rinse thoroughly Add 3 cups of water and cook rice (Rice cooker, stove top, microwave). Mix in the rice vinegar, sugar and salt until dissolved. Allow to cool before using to make your sushi. HOME MADE SAUSAGE ROLLS 500g finely ground (minced) beef, pork or chicken 1 medium sized onion 1 cup fresh bread crumbs Salt & pepper, to taste Filling suggestions: cheese, sun dried tomatoes, mushrooms, spinach, fresh basil. Mix all ingredients (except the filling) in a bowl. Place 1/2 cup of mixture on each side of the Sushezi. Make the groove using your Sushezi plunger rod, place your filling in the groove. Follow the Sushezi instructions and then lay a piece of pastry instead of the nori sheet. Slice into desired sizes and place the sausage rolls in the oven on 180 degress for approximately 30 minutes for cocktail size & 50 minutes for full size sausage rolls. Take out and allow to cool a little before serving