#1 Sushi Machine in the World Over 60 years of experience Suzumo most trusted brand When quality really matters Make the perfect Sushi Burrito Suzumo Machinery Company Limited Since our development of the world's first Sushi Robot in 1981, we have grown to be the largest manufacturer of sushi machines in the world both in sales, manpower, and the number of diverse variety of machines. Our product line-up ranges across over 70 equipment models, from ultra-compact to high-speed mass-production machines. Including sushi robots and other models that produce or serve sushi, omusubi, norimaki, inari-zushi, rice burgers, rice pizza, and custom models. Producing high reliable machinery for small restaurants to large chain supermarkets, our efforts have earned us a high reputation and trust as a technologically cutting-edge firm. Owing to these efforts and our high reputation our company was listed in JASDAQ in April, 2003. Since it's foundation, Suzumo has taken a bold challenge as a food machine manufacturer in the development of rice food processing machines that recreate the hand-made taste technique by the skilled chef.

First Ever Sushi Robot Suzumo has developed the world’s first sushi robot in 1981, and since then it is by far the best selling Sushi machine in the world with over 90% market share.sakae sushi buy 1 free 1 red plate 2012 Most Trusted in the Markethow to eat sushi with braces Suzumo has already mastered the Sushi Robots which hold the trust of our every customer.sushi grade fish shipped Suzumo has 90% market share in Japan and overseassakae sushi menu auto city Better than Hand Rolljiro dreams of sushi listings

Explaining our SVR-BXA Sushi Roll Machine, one of our best selling products on the market in combination with the SVC-ATC Automatic Cutting Machine (Extremely Safe & Efficient).sushi online szczecin Even the most experienced chefs can not make a perfect roll every time. sushi grade salmon priceWith the SVR-BXA Sushi Roll Machine anyone can make consistent perfect rolls for both Nori (Seaweed) inside and outside such as California & Maki Roll. 6 kinds of Rolls can be memorized. Rice sheet length, thickness & density can be adjusted. Rice sheets can be supplied continuously without rolling process. Different Firmness settings & Re-roll up function can be done to further tighten the Rolls. The SVC-ATC Automatic Cutting machine can be used to cut the Rolls perfectly. 25 years old Rolling Machine still working!

Available to see in our showroom. These days when labour and food cost keep climbing, these machines are a valuable tool in any sushi restaurant. As well finding and maintaining sushi chef is always a constant issue. Food cost can also be difficult to control if the product are not made consistently- size and portion. Whether you have a small take out or a 400 seat restaurant, machines that help produce sushi is invaluable. Owner/operators of small restaurants can benefit if they have difficulties in finding employees. Large restaurants simply cannot produce sushi/rolls fast enough without using sushi machines. Regardless of the size of restaurant having these machines will help with efficiency and reducing cost. Places such as restaurants, supermarkets, cafeterias, caterers, takeout, and even sushi burrito establishments can all benefit from having a sushi machine! Trustable & Most Reliable From the Date of Purchase We'll be Happy to Assist You Suzumo is the originator of Sushi Robots

Come visit our showroom, we would love to do a demo for you! We are located at 1560 Booth Avenue, in Coquitlam, BC. (Between DDK and Kerrigan Gymnastics) Come to our showroom, and we would be happy to do a demo for you. 1560 Booth Ave. Coquitlam, BC, Canada Toll Free: (+1) 888.997.1560How to Make Sushi Rice Measure the Rice (Short or Medium Grain White Rice) It is best to accurately weigh the rice with a scale (as the quality of cooked rice tends to vary if not weighed). If using a measuring cup, make sure to level off the top. The type of rice used is optional, depending on personal taste. However, the following conditions should be maintained: Sift through your rice by hand to eliminate any broken, cracked, or immature grains. The rice should be properly milled, leaving a sheen on the kernels with no bran residue on the germ. Sufficient moisture set at a level higher than 14% is preferred. Sufficient moisture protects against cracking during water absorption, but too much water gives rise to mold.

The rice should have been milled less than a week before the date of cooking. The optimum amount of rice to be cooked at once should be no more or less than about 80% of a rice cooker's capacity. First, add water to the measured rice and drain quickly. Next, add water one more time and wash the rice gently so as not to break the grains, then drain. Repeat the second procedure a few more times (about three times in all). Modern, advanced milling techniques allow only a small amount of bran residue to remain on the refined grains. Therefore, care must be taken not to scrub the rice, which causes cracking, but to lightly "rinse" the grains. Let the rice soak in the water long enough so that the water reaches the innermost part of the grains. Suggested times for soaking are one hour in summer, two hours in winter, based on changes in humidity. When soaking is completed, the weight of the rice increases by 1.25 to 1.30 times that of the uncooked rice, and the rice becomes powdery when strongly rubbed together between the fingers.

Add water to the rice Drain the water after soaking is finished, and add fresh water before cooking. The amount of the water added depends on taste; however, a rule-of-thumb is shown below: Soaking and adding water are regarded as one step. Note the following formula: [The amount of water absorbed during soaking + the amount of water added (before cooking) = Total amount of water to be added] The suggested amounts of total water to be added: Sushi Rice (Sticky Rice): The weight of the dried rice x 1.30 - 1.35 (for example): Rice 3.6Kg(7.9lbs) After soaked weight 4.6Kg(10.1lbs)=1kg(2.2lbs) of Water absorbed 3.6Kg x 1.30 = 4.68Kg(10.3lbs)(Total amount of water) So, adding water is 4.68Kg - 1Kg = 3.68Kg(8.1lbs) If the cooked rice is to be kept in a chilled room, add extra water to the rice, depending upon the conditions of the room. (Sushi seasoning should be included in this amount.) The weight of the dried rice x 1.40 - 1.50(for steamed rice)

*The amount of water added If soaking conditions are standardized, it is acceptable to use the amount of water added to the soaked rice as a yardstick. The appropriate amount of water to be added fluctuates greatly, depending upon the quality of rice. If changing the type of rice or switching from old to new harvest grains, and vice versa, the rice should be test-cooked to check for the optimum amount of water to be added. *The quality of water Rice cooked in hard water tends to be harder, but the quality of water does not pose specific problems unless it is of an extreme hardness. Any chlorine smell may be effectively removed with a water purifier. Select an appropriate heat control according to the directions on the automatic rice cooker. Monitor the time needed to allow the rice to settle. It is critical to allow time for the rice to settle, in addition to the cooking process, in order to obtain the necessary amount of heat to fully cook the rice. Total cooking time: 40-55 minutes

Rice should be allowed to settle after cooking because: Moisture distribution in the cooker is uneven immediately after cooking. By allowing time for the rice to settle, any extra moisture on the surface of the grain is evaporated, thus evening out the moisture content of each grain. Gelatinization is incomplete unless the rice is kept at a temperature higher than 98°C, or about 210°F, for approximately 20 minutes. The cooking process alone does not provide enough heat (a temperature over 98°C), a condition that is compensated for by allowing time for the rice to settle. Maintain a high surrounding temperature while allowing rice to settle. When the rice is allowed to settle for too long, it loses sheen. When it cools down, it becomes sticky, making it difficult to separate individual grains from each other. Add Sushi Seasoning to the rice Wet a wooden rice-cooling tub, or HANGIRI, and pour the cooked rice in it. Sprinkle Sushi Seasoning over the rice while hot (the temperature of the rice should be over 90°C, or about 190°F).

Fluff with a rice paddle, by moving it from the bottom up, to coat the rice evenly with vinegar. Quickly break up any chunks with the paddle to prevent clumps from forming. Use a gentle cutting motion of the paddle, rather than mixing the rice into a paste. At the same time, fan it with a rice-cooling fan, or UCHIWA, to cool it down slightly. If the temperature of the rice is too low when adding Sushi Seasoning, the rice becomes sticky, forming hard-to-separate clumps. Furthermore, the rice loses its sheen and its surface becomes rough. It is important to cool the rice prior to molding, or forming the rice into various shapes. Control the cooling process to reduce the temperature 30° and 40°C (about 86° to 104°F). High temperatures may cause water condensation in the rice container, leading to stickiness and discoloration of rice. To avoid this, the rice should be slightly cooled to at least 60°C (132°F) prior to molding. Be careful not to smash the rice grains and make them too sticky.