The act of rolling sushi is far more art than science. And for many newbie sushi chefs it can be an infuriatingly difficult skill to even learn, much less master. But with these helpful sushi-assembling assistants, you'll be rolling like Jiro-sama in no time. Traditionally, sushi is assembled by laying down a sheet of Nori (sushi's seaweed wrapper) atop a bamboo mat, known as a Makisu, which helps the chef roll, compress, and form the heaping of rice, vegetables, and fish piled atop it into a familiar cylindrical shape. But seriously, who has time for that? These five devices will generate perfect Nigiri without the hassle of doing it by hand. If you can't manage to track down a bamboo sushi mat or don't want to invest in more culinary trappings when you've just started out in sushi-making, don't worry. You can get the same result from a folded-over tea towel. Take a tea towel (hand towels will work in a pinch as well), fold it in half lengthwise and lay flat on a counter.

Cover it in plastic wrap, stack your ingredients, and then roll them up using the towel to guide the process. sushi online eskilstunaJust don't press too hard, otherwise the nori wrapper will tear.sushi delivery london sw3 Leifheit Perfect Sushi Roll ($7.78) is, in essence, an enormous joint-roller designed for raw fish and cooked rice. sushi online eskilstunaSimply lay a sheet of nori in the machine, load up your toppings, close the lid, and give the slip a tug to roll it all into a 9-inch long tube. jiro dreams of sushi san antonioThere's very little that can go wrong and demands virtually no prior sushi-making experience to use. buy sushi grade fish edmonton

The marketing says it works for other kinds of rolled food as well—miniature chocolate logs for everybody!sushi maki menu kendall If you need to feed a crowd, and fast, try the Sushezi. This tubular device compresses your rice and toppings into a sturdy cylindrical shape and the extrudes the nearly finished rice log into a sheet of nori for a final wrapping. There's an inordinate amount of clipping, twisting, capping, and squeezing involved but it appears to be pretty fool-proof. The biggest obstacle between you and a proper sushi roll is knowing how much rice to use. Too much and the roll will crack like an overstuffed burrito, too little and the roll will be limp. Sushiquik's patented training frame ensures that even first-time sushi chefs dole out the appropriate amount of rice while the included "roll cutter" attachment guarantees everybody will get an evenly-sized slice. If you would like to eventually get good enough to start rolling with the traditional bamboo mats, take a look at

It utilizes a silicon sheet designed to shape and evenly compress the roll as you twist the device's outer handles. There's very little guesswork involved and it appears to produce fairly consistent sushi tubes. Plus, the sheet is nonstick so you won't spend too much time picking grains rice off of it during cleanup. New (11) from $6.37 Selection for all your Kitchen needs; from pendant lights to appliances, cookware and more. Helen Chen's Asian Kitchen Bamboo Sushi Mat with Paddle Compare to Similar Items Flat Green Bamboo Sushi Roll Mats, 9.5 Inch by 9.5 Inch with Pan or Dough Scraper, 4 Pack Pearl Silicone Sushi Mat Makisu Leifheit 23045 Perfect Sushi Roll Helen's Asian Kitchen Bamboo sushi mat with bamboo sushi paddle is an excellent purchase for the home chef interested in learning how to make authentic rolled sushi (maki-zushi) at home. It includes: a bamboo sushi mat and rice paddle. Add seaweed, chinese sticky rice, and any other filling you want, roll together into a log and then cut into 1" pieces.

A great hors d'oeuvre or main dish, your guests will love it made fresh. A fun tool for the adventuresome home chef, this sushi mat set from Helen's Asian Kitchen makes sushi rolls, also known as maki zushi. Sewn from slender but durable strands, the sushi mat rolls into a tidy cylinder to shape the rice, seaweed, veggies, and seafood that make up maki. The sushi paddle is well suited to scooping and spreading sticky rice before rolling. Crafted from bamboo, a renewable and sturdy resource, the set has an authentic look and feel, enhancing the fun of sushi preparation. Washing by hand is recommended. 8.2 x 9.5 x 0.1 inches 2.4 ounces (View shipping rates and policies) HIC Harold Import Co. 4.4 out of 5 stars #54,892 in Home & Kitchen (See Top 100 in Home & Kitchen) #426 in Kitchen & Dining > Kitchen Utensils & Gadgets > Tool & Gadget Sets If you are a seller for this product, would you like to suggest updates through seller support? Would you like to tell us about a lower price?

Have had it for a couple of years now and it's still being used! I would say good quality for the price! I was on a sushi making kit a while back and bought this to help make things easier. It has served me very well and is perfect for any person who is starting out in making sushi. Although I haven't used it, I was initially disappointed of the mat's small size. I use the for making sushi all the time! Perfect for home sushi night! Learn more about Amazon GiveawayGuidelines for Preparation of Sushi Products at Retail This document is a guideline for the preparation of sushi products in a retail setting where immediate consumption is not likely. firm manufacturing a sushi product using acidified rice should first do a hazard analysis of their processing procedures, establish critical control points and follow a HACCP-based plan, which includes appropriate Follow written recipe requirements, especially regarding amounts of rice and water weights prior to cooking.

Prepare acidification agent per recipe with target pH of 4.1 or less, but not to exceed 4.6. Cooked rice shall be placed into a clean container of such depth to promote uniform acidification. A calibrated pH meter shall be used, according to manufacturer's instructions, to monitor pH in each batch with results properlyIn lieu of a pH meter, pH paper can be used if the pH is 4.0 or less. Use only dedicated food preparation sinks for preparation of ingredients. Bare hand contact with ready-to-eat food products is prohibited. Sanitary gloves, utensils or other such devices must be utilized. Adequate and properly equipped handwash facilities shall be located in the sushi prep area. Clothing and hair restraints shall comply with New York State Department of Agriculture and Markets Retail All food contact surfaces and utensils shall be maintained in accordance with New York State Department of Agriculture and Markets Retail Food Store regulations.

Ingredients shall come from approved sources. if identified as a parasite hazard, shall be obtained from a supplier who has frozen the product to -4�F (-20�C) or below internal or external for seven (7) days or -31�F (-35�C) or below internalIf the species is identified as a histamine producer, documentation from the supplier shall show that temperature control from harvest through delivery was sufficient to prevent decomposition. Ingredients such as fresh cut vegetables and produce shall be kept refrigerated at 45�F or less. Bamboo mats used for product formation shall be wrapped in plastic wrap and rewrapped within 4 hours or between contact with different species of raw fish. Products where the internal temperature has been reduced below 45�F internally within 4 hours may be handled by the firm as any Records of pH tests, letters of guarantee from suppliers and temperature checks shall be available for inspection.