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Sushezi Sushi Made Easy EXPIRED

ninor 116 February 18, 2013 at 06:21 PM in Home & Home Improvement (3) More Amazon Deals
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$13.50

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Promoted 02-19-2013 at 12:00 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

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#61
Quote from rrc06 View Post :
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
Actually brown rice is the original whole grain form of rice, before the nutritious bran and germ layers are removed, and lot of processing, which can involve bleaching is done, to make it into white rice.

http://en.wikipedia.org/wiki/Brown_rice

The only problem with brown rice is a lack of stickyness and it can easily spoil, as is common with most unprocessed food.
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#62
Quote from daregan View Post :
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?
Don't buy cheap nori. My nori cost $1 for 10, and it doesn't break when I spread the rice, or when I cut it. I never wet my nori. Perhaps you are too rough when putting the rice on? Just put the rice on it and try not to push the rice around too much.
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#63
Quote from lowtoast View Post :
Just to clear it up sushi grade fish has been frozen below zero for a couple of days to kill any parasites. So you can't just freeze it at home or anything like that. Unfortunately.
I can buy sushi-grade tuna, salmon, eel, etc. at my local Asian market.
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#64
Quote from vd853 View Post :
I never wet my nori. Perhaps you are too rough when putting the rice on?

A little too much information there..
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#65
Got one when it was around $16. If you want an easier way to make your own sushi, this is it. Recommended and thread repped.
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#66
Quote from mhurne View Post :
Got one when it was around $16. If you want an easier way to make your own sushi, this is it. Recommended and thread repped.
Same here. My wife and I invested in this and other ingredients and made sushi at home for Valentine's Day. I couldn't believe how well my first roll came out! After making a few more, they looked similar to those at a restaurant.
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#67
Quote from duenor View Post :
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.
go work at any sushi restaurant, tell them you aren't gonna wash the rice, and they'll tell you to gtfo on day 1. Wink

Quote from duenor View Post :
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.
your method of allowing the "steam to out" is laughable. you want all the steam you want in the pot and you want to cook on a much lower heat than what you described. if you're not using a rice cooker, then you always weigh the lid down.

Quote from duenor View Post :
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.
sorry, the method you described lacks either. Smilie sushi-su is much more than vinegar...your rice will taste horrible if that is all you use.
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#68
Quote from daregan View Post :
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?
Quote from vd853 View Post :
Don't buy cheap nori. My nori cost $1 for 10, and it doesn't break when I spread the rice, or when I cut it. I never wet my nori. Perhaps you are too rough when putting the rice on? Just put the rice on it and try not to push the rice around too much.
even $1 for 10 sheets seems kinda lowball. the nori i grab is usually $20-25/pack (don't know off-hand how many sheets) and i've never had it break.

you want to your hands to be wet when you handle the rice so it doesn't stick to you when you're working with it. just have a bowl with water to dip your hand into, then clap or shake the excess off.

grab ball of rice and form the nigiri (this is pretty easy). if you're making makizushi, then you want to get enough to cover your nori and spread it to the sheet (leave a bit of space, varies by how big your rolls are, on one edge for when you roll). add whatever and roll it up. make sure to roll it tight (just youtube some videos on technique)...and make sure you use a sharp, wet knife to cut it. Big Grin
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#69
I think this Perfect Roll Sushi Maker [bedbathandbeyond.com] looks easier. I also like that you don't need as much rice.

Video [youtube.com]
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#70
Quote from xxxHolic View Post :
They don't wear food handling gloves while making sushi. Look at fingernail vomit.

Blaaaaaah I noticed that tooOMG
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#71
Quote from shuriken View Post :
go work at any sushi restaurant, tell them you aren't gonna wash the rice, and they'll tell you to gtfo on day 1. Wink



your method of allowing the "steam to out" is laughable. you want all the steam you want in the pot and you want to cook on a much lower heat than what you described. if you're not using a rice cooker, then you always weigh the lid down.



sorry, the method you described lacks either. Smilie sushi-su is much more than vinegar...your rice will taste horrible if that is all you use.
Considering what this thread is for, I doubt that anyone interested plans on working for a sushi restaurant.

If you have better ideas, describe your procedure, provide pictures as reference, or at least post links. Otherwise, all you're doing is saying "that sucks" without moving the discussion forward any.

I'm open to hearing your ideas and what experience you have.
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#72
Quote from duenor View Post :
If you have better ideas, describe your procedure, provide pictures as reference, or at least post links. Otherwise, all you're doing is saying "that sucks" without moving the discussion forward any.
i explained in detail WHY it sucks. Big Grin
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#73
Quote from shuriken View Post :
i explained in detail WHY it sucks. Big Grin
without an alternative process, your argument doesn't hold water.
as a firearms instructor, I could find all sorts of things wrong with a student's stance, grip, tactical strategy. but unless I show an alternative method, all I am doing is pointing out what the student already knows could be done better.
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#74
Quote from schnoid View Post :
Making the sushi rice is the hardest part. It's pretty time consuming, even with a rice cooker. Then you have to get sushi grade fish, avocado, cucumber, etc, and slice is up pretty small. Then you lay it out on the roller, flatten it out, and put seaweed paper on, throw in all the fish and veggies, and roll it. Then you if you're skilled enough, you hope that the roll stays in one piece as you cut it into slices. It's really not that tough to make sushi rolls, but it definitely takes time and patience.
Ya this tool does nothing... maybe saves a couple of minutes for "some" people and for others it will be annoying as heck. The hard part of making sushi is not rolling it, if u have done it before, but getting all the ingredients, cutting them up and preparing them, and then making the roll is the quick finale.

Quote from nkling View Post :
Why brother to roll it?
Quote from MediumPimpin View Post :
same here, next best thing:
http://www.amazon.com/ThinkBamboo...gy_k_img_z
Quote from amymonel View Post :
what a worthless gadget. 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).
Ya I have no idea why anyone would use this retarded tool over the bamboo roll. You make a few rolls of sushi with it and you are pretty well set as long as you have above average hand-eye/motor skills.

P.S. If you dont do raw fish, try Korean sushi... it is amazing and can be eaten anytime anywhere as a snack or meal for home or on the road. Its made of the same seaweed/rice, but inside the typical parts are fried egg with ground beef, cooked and seasoned spinach, thinly sliced carrots (maybe cucumbers as well), yellow pickled radish (need this!), and if desired, some sesame seeds and pretty much whatever else u wish to include. Also safer than trying to get the right raw fish in my opinion, I wouldnt trust myself with raw fish from the store to make Japanese sushi. Still a PITA to make time-wise, but worth it if you make like 10-15 rolls at a time and have it for days... just remember to "thaw" it out of the fridge for a while or else the rice will be hard... it doesnt keep well so just share and it it all!
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#75
Quote from duenor View Post :
without an alternative process, your argument doesn't hold water.
as a firearms instructor, I could find all sorts of things wrong with a student's stance, grip, tactical strategy. but unless I show an alternative method, all I am doing is pointing out what the student already knows could be done better.
alt method = more steam/pressure via rice cooker or weigh lid down and not open like you suggested. Wink
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