Sushezi Sushi Made Easy - Roll Sushi Like A Pro! $16.23 + FS w Prime

Every time I try making sushi at home the nori ends up getting really chewy. So much so that it's hard to eat the roll.

Any idea why that would happen? I am using nori sheets bought from a local asian grocery store.

Quote from yeti79 : Every time I try making sushi at home the nori ends up getting really chewy. So much so that it's hard to eat the roll. Any idea why that would happen? I am using nori sheets bought from a local asian grocery store.

I don't know, but I'd like to know the answer to this as well. (Btw, nice icon )

Quote from yeti79 : Every time I try making sushi at home the nori ends up getting really chewy. So much so that it's hard to eat the roll. Any idea why that would happen? I am using nori sheets bought from a local asian grocery store.

Toast your nori. Either for 15 seconds or so on each side in a hot skillet, or for about 30 seconds in a hot oven.

Quote from garycoleman : rolling by with the mat is better. it's not that hard. this tool makes weird looking rolls

Why do you need the mat? I've been using my hands, and it seems to work fine.

Quote from cmorris1441 : Works well, but I rarely use it. The fish in the supermarket isn't fresh enough and the nearest fish market is like 30 minutes away. I've used it without fish though, so not actually sushi, but it's pretty good. Fill it with rice, buffalo chicken, and celery. Then dip it in ranch, pretty good.

Sushi is named after the rice. So: sushi with vegetables is still sushi.

This thing is hilarious. It reminds me of tools they hawk at the local head shop..

Quote from nachonut : I was going to buy this but couldn't see myself making such huge rolls... I ended up buying these 2 for a fraction of the price and they actually are pretty damn good. Sushi Mold (Large Maker) [amazon.com] I got this for $3.99 shipped. Note, these make about the same size rolls as the Sushezi.. bout 2" Japan Sushi Roll Mold /Maker (Small) [amazon.com] I got this for $2.88 shipped. These smaller rolls are actually pretty damn good. Makes a ton, and you can fit more things inside, i've done up to 3 ingredients when others say you can only fit 1. I'm probably never going to use the larger one again as a 2" wide sushi roll is quite big... and uses a ton of rice. Up to you, but just wanted to let you guys know what I did when I was looking for a sushi roller.

I have the second one, paid about the same price in some japanese shop and really happy with it.

What is the biggest difference with the OP's one ? Just curious.

Would this make my sushi thick, solid and tight?

-Zyzz

Quote from m00ky : 1. Huy Fong Sriracha Sauce - This is a chili sauce that is quite common, can be found in the condiments aisle, and in my opinion, absolutely necessary if you like spicy rolls. http://www.sushiencyclopedia.com/...ecipe.html 2. Ungai Sauce - This is the eel sauce that is used on anything with eel in it. Can be made at home but not worth it, find it at your local Asian market. http://www.sushiencyclopedia.com/...ecipe.html 3. Tsume Sauce - This is the darker sweet sauce that a lot of places put on rolls. http://www.sushiencyclopedia.com/...ecipe.html 4. Ume Warishita Sauce - This is a delicious plum type sauce, umer are not actually plums, but that is the closest relatable fruit. I also highly reccommend Choya Umeshu, a dessert type drink made from Ume. http://www.sushiencyclopedia.com/...ecipe.html 5. Ponzu Sauce - This is a sweet citrusy sauce, I don't particularly care for it, but a lot of people seem to like it. Must be made fresh. http://www.sushiencyclopedia.com/...ecipe.html

Thanks and rep

I've had this for 2 months. It really works! And is easy to use. I wish I had invented it - could have easily become a multimillionaire.

Quote from hleapha : What's the best place to get sushi grade Tuna or salmon? Do you just use the stuff of the grocery store or is there a good online retailer? Possibly a organic food market?

For tuna, I tend to check around a few stores near my apartment and go with the first one that has a good looking cut. Most of the butchers have no problem giving you a thin slice to taste first to ensure it has both a good texture and flavor. If it wasn't frozen/thawed properly, it will get a bad texture and the only way I know for sure to have a good taste is sampling. For salmon, it is fairly difficult to find a reliable fish monger in NE Ohio. When getting ready for a larger party where I want to ensure I have good meats available I tend go to one of several markets in the area that sell sushi and buying a few pounds in advance. They just increase their next order and keep my cuts set aside for me.

'Sushi Grade' is a bit misleading here in the states, as there is no legal meaning to the term. The dangers involved in eating raw fish vs cooked fish mainly comes from parasites that live in the fish but can give people issues. Tuna is often used due to a low risk of parasites while salmon is one of the more dangerous fish for this reason. There are a few approaches to dealing with the parasites...

1) Fishing boats that specialize in high quality use a flash freezing process causing significantly less degradation to the fish. Being frozen at 0F for 48 hours is the standard used to ensure all parasites have been killed. The fish can then safely be slowly thawed and used.

2) Traditional freezing to 0F for 48 hours will also kill the parasites, however you more significantly degrade the quality of the fish.

3) Inspection via a light... I can't remember the type of light, but there are inspection lights made that allow you to see if there are any parasites in the cut of fish allowing you to discard contaminated cuts.

4) Cure or mix with wasabi. One of the reasons 'spicy' rolls are popular, is that wasabi (real wasabi, not the artificially spiced pastes often labeled as wasabi) will effectively sanitize the meat. A spicy roll is simply finely chopped fish mixed with wasabi and sometimes other spices to make a paste. Smoking the meat is another great way to ensure it is safe while still tasting great.

Quote from djap2 : I don't claim to be a sushi expert, but isn't it important NOT to squish the rice? Does anyone know if this does that? I don't know...it is necessary to use this instaed of a mat? I love my Sushi Magic Sushi Magic Link [sushimagic.com] (silicone mat, not the nori thing)

I have that one! I loved it (lost amongst the cupboards now)

Quote from kennyminot : Why do you need the mat? I've been using my hands, and it seems to work fine.

You can roll tighter without risk of tearing the nori or stabbing your finger into it. Rolls with softer filling (avocado, fish) I have done bare handed plenty of times, but firmer (daikon, carrot, peppers) rolls tend to rip on me.

Quote from Kevoo_11 : Ha, I don't have kids but that sounds awesome. Perhaps my Niece will have a surprise at her 3rd bday

I want that NOW!!