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. Just don't press too hard, otherwise the nori wrapper will tear. Leifheit Perfect Sushi Roll ($7.78) is, in essence, an enormous joint-roller designed for raw fish and cooked rice. Simply 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. sushi takeout knoxvilleThere's very little that can go wrong and demands virtually no prior sushi-making experience to use. sushi san francisco nob hillThe marketing says it works for other kinds of rolled food as well—miniature chocolate logs for everybody!menu sushi club mendoza

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. sushi grade fish market san franciscoToo much and the roll will crack like an overstuffed burrito, too little and the roll will be limp. how to make sushi rice from long grain 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.sushi in oxford ohio

If you would like to eventually get good enough to start rolling with the traditional bamboo mats, take a look atIt 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. I'd like to say I make brown rice sushi because I'm super concerned with eating whole grains and I'm a health nut. order sushi melbourneBut the truth is, brown rice sushi is a lot easier to make than regular sushi. You can stir the rice as much as you want and it holds it shape and it never gets gummy. Those of you who have tried making sushi at home will know what I'm talking about -- it's very easy to gum it up, especially if you're new to making it. So let's get started.

Rinse, then cook some short-grain brown rice. (I use my rice cooker. This is a serious step toward making rice cooking a foolproof affair. If you don't have one, do yourself a favour and get one. I used 2 rice cooker scoops -- which is equivalent to 1-1/2 cups dry rice -- and added water to come up to the appropriate line. If you don't have a rice cooker, just follow the package instructions, leaving out any salt or butter. But seriously -- get one!!) [caption id="attachment_2494" align="aligncenter" width="399" caption="Hot cooked brown rice in rice cooker"] Sprinkle with 3 tbsp seasoned rice vinegar and toss to combine. Let the rice cool to room temperature, tossing occasionally to help release steam. On a sushi mat or tea towel, lay down a sheet of nori, rough-side-up, with one short end toward you. [caption id="attachment_2495" align="aligncenter" width="399" caption="A sushi mat makes this easy, but a tea towel also works"]Scoop up about 3/4 cup cooked rice and with wet fingers,

sprinkle the rice over the nori [caption id="attachment_2496" align="aligncenter" width="399" caption="Sprinkle the rice evenly over the nori to nearly cover, leaving bit of a border"] press down firmly on the rice to pack it into a dense layer [caption id="attachment_2497" align="aligncenter" width="399" caption="Wetting your hands makes them nonstick!"] Arrange the filling of your choice in a strip at the end closest to you.Veggies, cooked egg, avocado, smoked salmon, cooked shrimp, spicy mayo... Make this sushi roll your signature creation! I know the pickled ginger is supposed to go on the side, but throw that in there, too, if you feel like it. There are no rules.) [caption id="attachment_2498" align="aligncenter" width="399" caption="I used a little pickled ginger, slivered carrots, red peppers and garden cucumber"] [caption id="attachment_2500" align="aligncenter" width="400" caption="Roll it tightly using the sushi mat"] With a sharp and slightly dampened knife,