#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. Most Trusted in the Market Suzumo has already mastered the Sushi Robots which hold the trust of our every customer.free online sushi cat honeymoon Suzumo has 90% market share in Japan and overseasbuy japanese rice cooker in australia Better than Hand Rollplay sushi games cooking 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).yo sushi dubai number

Even the most experienced chefs can not make a perfect roll every time. With the SVR-BXA Sushi Roll Machine anyone can make consistent perfect rolls for both Nori (Seaweed) inside and outside such as California & Maki Roll.how to cook sushi rice over the stove 6 kinds of Rolls can be memorized. how sushi fish is preparedRice sheet length, thickness & density can be adjusted.sushi in montreal delivery 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) 888.997.1560 Sign up or log in to customize your list. I love making sushi at home - it is a satisfying and delicious experience that is very quick and easy (and I can use whatever food is leftover in the house). However, I'm limited by the type of rice I have been using, and most of the sources I've found are confusing about details and brands. I have been using Botan Calrose Rice, and I've used the Whole Foods brand sushi rice, but neither is particularly good. So, what are the specific considerations for good sushi rice? Obviously it should be a white, short-grained rice, but what else should I look for? Is it worth it to order rice online when you live in a place that only sells the Botan rice?

Edit: The method for making the rice is either by boiling in a pot with a tight lid or using a rice cooker - both seem to produce very similar results for me. I am looking for a rice with more consistent texture and with a stronger, less chalky flavor. According to Seductions of Rice (which also has the best written instructions for making sushi rice I've seen), any Japanese-style rice will work fine for sushi rice. They further define Japanese Rice as Japonica short rice which has a length:width ratio of 2.5:1. The grains should look translucent and rounded, sometimes with a small white spot at one end. For example, I personally use "Akita Komachi" organic rice. This is also a "half-brown" rice, which gives it more vitamin content than pure white rice, as well as a nice nutty flavor. According to them, Japanese rice is frequently covered in talc or powdered starch to keep it dry, which is why rinsing it prior to cooking is essential. I'm not going to go through their entire instructions for preparing sushi rice -- you can borrow the book from your local library for that -- but I will go over the essentials to make sure you're not missing major steps:

Soak the rice in cold water for 20 minutes Mix the rice with vinegar, sugar and salt Spread the rice out in a wide pan to cool Make sushi within 3 hours. "Obviously it should be a white, short-grained rice" This is your problem, you should be using medium grain not short grain, short grain is pudding rice and will loe pretty much all its structure when cooked. As for brands there are things like Yutaka though they're pretty expensive as their aimed at the western speciality market rather than the regular Japanese one. If you want to find it at a good price you're best off looking online at the brands the Japanese supermarkets sell, though you'll probably have to buy a large bag (5kg+). It's how you wash the rice and how you prepare it. You can use short, long or medium sized grains but I prefer the short grain just because every short grain rice seems to spread out more nice and evenly. When you wash your rice, it's very important you remove all the white cloudy water.

When those white cloudy water gets cooked, it makes the rice more sticky, which gives the rice a mushy like texture/appearance. When you wash your rice, make sure you let it sit for at least 30 minutes or longer. This will make the rice tender. After a nice 30 minute stand by, you should give the rice a wash once or twice more. This will let any left over cloudy water that has sat down spread out evenly so you don't get the bottom part of the rice all sticky have the top cooked all nicely. What some people do is they wash the rice on the rice cooker pot and let the silt calm down and cook the rice and only use the top portions of the rice that has been cooked. But like I said before, all rice is pretty much same. Some may look more shiny and such but in the end, they pretty much taste the same as long as you prepare it will. Sign up or log in Sign up using Google Sign up using Email and Password Post as a guest By posting your answer, you agree to the privacy policy and terms of service.