Search in
VALENTINE'S DAY Video Games TV Computers Finance Home Apparel Tech Cameras Autos Health & Beauty Children Entertainment Travel Pets
Frontpage Deal
Amazon Discounts, Deals and Coupon Codes

Sushezi Sushi Made Easy EXPIRED

ninor 116 February 18, 2013 at 07:21 PM in Home & Home Improvement (3) More Amazon Deals
Deal
Score
+24
17,240 Views
See Deal
$13.50

Deal Details

Promoted 02-19-2013 at 01:00 AM View Original Post
Amazon has Sushezi Sushi Made Easy for $13.45. Free shipping with Prime (free student accounts available) or if you spend $25 or more. Use slick fillers to find other eligible items to help reach the $25 requirement. Thanks ninor

Original Post

I just got camel^3 price alert that Sushezi Sushi Made Easy is $13.45 on Amazon.. lowest it's ever been!

Have fun making perfect sushi rolls SDers Smilie

http://www.amazon.com/Sante-Cookw...B001P8J1GU

74 Comments

1 2 3 4 5

Sign up for a Slickdeals account to remove this ad.

#46
might just pick one up. for those bashing, making sushi to look perfect is hard as hell. I've tried on 3 different occasions with the wood roller tool and it still turned out like shit tbh. then again I didn't use sushi rice so theres that, but this looks like it make a uniform roll with just about anything.
Reply Helpful Comment? 0 0
#47
Grrr... jumped to $16.23 when I added it to my cart.
Reply Helpful Comment? 0 0
#48
Quote from fishbonehead View Post :
I find the Sushezi works better as a Fleshlight than for making sushi...
Oh gross. Made the mistake of googling fleshlight to see what he was talking about... can't buy this now. vomit Guess I'll stick to making it by hand. Sushi, that is.
Reply Helpful Comment? 0 0
#49
Quote from irkage View Post :
Grrr... jumped to $16.23 when I added it to my cart.
same here, next best thing:

http://www.amazon.com/ThinkBamboo...gy_k_img_z
Reply Helpful Comment? 0 0
#50
Quote from duenor View Post :
The hardest part isn't the rice as long as you are an experienced rice-cooking person because you have to know what rice that's ready to eat looks like. I have cooked for myself since I was a child and when I moved out at 18 I learned to be completely self-sufficient in terms of cooking. Here's how I do it:
  1. Pour however much rice you want in a pot. I'd start with 2-3 cups until you get to knowing how much you eat.
  2. Add water. Stick your finger into the pot, perpendicular, touching the top of the rice. Add water until it's about up to the first joint of your finger. You'll learn to adjust this over time to get the desired texture that you prefer. This is a MUCH easier way to do it than getting out the measuring cups each time - and often better because you develop a better feel for it. Don't worry about screwing this part up! If you add too much water, just cook it longer later (the low-med heat part). If you add too little, you can always add a few tablespoons more later. For beginners, adding too much water is better than too little. As a side note, I've tried cooking rice with 4-6 times the regular amount of water and with some patience during the last cooking part it will still come out just fine. Just like how dough WANTS to become bread, boiling rice WANTS to become nicely steamed rice.
  3. Cover, but leave lid slightly ajar. I stick one of those disposable take out chopsticks in between pot and lid for this purpose. This lets steam out and prevents a gushing pot. Lid will be ajar for the entire cooking time.
  4. Bring to a boil, about 6 minutes on med-high (about 7.5 on 10pt scale)
  5. Reduce heat down to low medium (about 3-4 on an 10pt scale).
  6. Cook for between 12-18 minutes. You'll know it's almost done when the rice no longer makes any bubbling sounds and you can see from the little gap that there is almost no water left. Once you get to the point it's simply a matter of preference as it's pretty much done. When it looks the way you want it to look, bring heat to high and give it a quick burn to toast the bottom a bit, about 15-25 seconds. This step is not necessary if you don't care about a toasted bottom, and if you want the pot to be easier to clean skip this part.
Iagree use this method if you want shit rice for sushi. it won't get enough pressure in a regular pot using this method to cook. nod not to mention you omitted the most important part of cooking the rice which is washing it beforehand. Facepalm
Last edited by shuriken February 19, 2013 at 01:49 AM
Reply Helpful Comment? 0 0
#51
what a worthless gadget. if you're going to need this, you might as well buy the banana slicer [amazon.com]. *rolls eyes*
rolling with the bamboo roll actually takes less time. You can roll different sizes + make inverted rolls(with rice outside instead of seaweed outside, all you need is saran wrap).
Reply Helpful Comment? 0 0
#52
You need to use "sushi rice" which is short-grained, "sticky" and "glutinous" to get an authentic taste and texture. You also need to add rice vinegar, sugar, and salt to flavor the rice. If you use regular long-grained white rice, it will taste terrible if you know the difference.

Some disreputable "sushi" bars or buffets which think Americans are too unrefined to tell the difference will use regular white rice just to cut costs. I think most people in a taste test would be able to discern a difference, and choose the authentic sushi rice as being superior in taste and texture.

http://www.sushilinks.com/sushi-r.../rice.html

I like Kukuho Rose.
http://www.amazon.com/RICE-Sushi-...ukuho+rose
Reply Helpful Comment? 0 0

Sign up for a Slickdeals account to remove this ad.

#53
Quote from shuriken View Post :
Iagree use this method if you want shit rice for sushi. it won't get enough pressure in a regular pot using this method to cook. nod not to mention you omitted the most important part of cooking the rice which is washing it beforehand. Facepalm
You don't need to wash rice beforehand, unless you are using a type that is still polished with talc. That was the entire reason for rice washing in the past - to remove the talc powder. Indeed, if you wash enriched rice, you will actually be removing vitamins and minerals.

As for not being able to get enough pressure... I guess the Japanese were never able to make sushi until the rice cooker was invented, then? I've done this plenty of times and never had a problem. I will agree that this isn't the most precise method - but it will do the job with far less fuss than those who believe you have to measure and weigh everything.

Expertise over elaboration.

ETA: I did forget a step! After making the rice, you need to add some rice wine vinegar to it. The vinegar causes the rice kernels to separate and give it its "nibbly" feeling. about a tablespoon for the pot ought to do. like everything else, it's to your preference.
Last edited by duenor February 19, 2013 at 02:20 AM
Reply Helpful Comment? 0 0
#54
Was thinking about getting one, but I think I'll take a stab at using a mat first.
Reply Helpful Comment? 0 0
#55
Is hand making sushi on level azn?
Reply Helpful Comment? 0 0
#56
Quote from vd853 View Post :
Sushezi: Stuff the rice in, close the Sushezi, push out the rice, roll the seaweed on (and hope it doesn't come off), then clean the Sushezi...

Traditional maker: Spread the rice on the seaweed, and roll it...

You tell me which is easier?
It's a pain getting the sticky rice spread on the nori without tearing it up, so by your description I'd say the device is easier.

Someone suggested water on the nori... gross and seems the nori would be compromised

Someone else suggested sugar... seriously??? gross, we're not making Pixy Stix here!

Is there a lot of cheating going on when everyone makes their sushi?
Last edited by dregan February 19, 2013 at 04:26 AM
Reply Helpful Comment? 0 0
#57
I only purchase Japanese brown rice (genmai), but find that although it is tastier and healthier, it doesn't have the stickiness of white rice, making it very difficult and messy to make sushi, which often falls apart.

The added uniform pressure of this plunger system should hopefully help to keep it together, without squeezing the fillings out the ends, as often happens when I use a bamboo mat.
Reply Helpful Comment? 0 0
#58
Quote from alicia454 View Post :
I only purchase Japanese brown rice (genmai), but find that although it is tastier and healthier, it doesn't have the stickiness of white rice, making it very difficult and messy to make sushi, which often falls apart.

The added uniform pressure of this plunger system should hopefully help to keep it together, without squeezing the fillings out the ends, as often happens when I use a bamboo mat.
Yup. The brown rice is less starchy and sticky, and as a result, healthier

This seems really easy.....some reviews suggest it's works ok even without sticky sushi rice
Reply Helpful Comment? 0 0
#59
Quote from New_World View Post :
never had sushi before.
It's time to step out of your neck of the woods. Stick Out Tongue
Reply Helpful Comment? 0 0

Sign up for a Slickdeals account to remove this ad.

#60
A tool that makes sushi easy for me would be one that goes to the fish market at 5:00AM to pickup the fish.
Reply Helpful Comment? 0 0
Page 4 of 5
1 2 3 4 5
Join the Conversation
Add a Comment
 
Slickdeals Price Tracker
Saving money just got easier.
Start Tracking Today
Copyright 1999 - 2016. Slickdeals, LLC. All Rights Reserved. Copyright / Infringement Policy  •  Privacy Policy  •  Terms of Service  •  Acceptable Use Policy (Rules)