Questions? We're here to help. Health advisors on staff. Call us toll-free at (866) 947-6789.

Sushezi Sushi Bazooka

Sushezi - Sushi Maker

Regular price
$14.99
Sale price
$14.99

Info: 1 Sushi Maker

Fresh, healthy, delicious & nutritious: Sushezi, the easy way to make professional sushi in your own home.

With easy to follow instructions, Sushezi creates perfectly formed sushi quickly and reliably with no guesswork and no trial and error. Using your own choice of imaginative fillings will make you a sushi expert and have your guests coming back for more.

Info: 1 Sushi Maker

Fresh, healthy, delicious & nutritious: Sushezi, the easy way to make professional sushi in your own home.

With easy to follow instructions, Sushezi creates perfectly formed sushi quickly and reliably with no guesswork and no trial and error. Using your own choice of imaginative fillings will make you a sushi expert and have your guests coming back for more.

Product Notes:



The Sushi Bazooka

Sushi is a popular, fresh, delicious, and nutritious food, and making delicious sushi at home is now easy with the Sushezi. The Sushezi is a fantastic device which makes perfect sushi in minutes. You will instantly be amazed, and making sushi like a professional.

The Sushezi creates perfectly formed, round, bite-sized sushi quickly and easily, with no guesswork and no trial and error. Perfect sushi every time! You can make delicious, healthy lunches, impress guests with sensational starters, or simply enjoy beautiful Japanese cuisine at home. To make the perfect sushi every time, all you need is sushi rice, nori sheets, your favourite fillings, and the Sushezi.

There is no end to the different meat, fish, and vegetables that can be used in your sushi. Once all your ingredients are ready, it's time to start having fun. Open your Sushezi and lightly oil the inside. Pat half a cup of sushi rice into each half of the Sushezi. Wetting your fingers slightly will help stop the rice from sticking to your hands. Lay the plunger rod in the centre of the rice and press down firmly. Repeat for the other half. This will provide a neat, straight groove, allowing room for your favorite ingredients.

Place half your ingredients on one side, and the remaining ingredients on the other side. Using two hands, carefully yet swiftly close the two halves together. Clip the two latches shut and fit the end cap into the locked position. You will hear a click sound when the cap is locked in place. Turn the plunger rod until the mark on the rod is reached to compress the rice and ingredients.

Place your nori sheet glossy side down. Remove the cap and push the plunger rod all the way through, positioning your newly-formed sushi roll on the nori sheet. Roll up your sushi on the nori sheet and slightly dampen the end of the nori sheet to stick. Gently roll the sushi on your bench to create a firm, tight sushi roll. To allow the nori sheet to soften, place your sushi roll in the fridge for 10 to 15 minutes. Remove from fridge. Moisten the blade of a sharp knife with water. Slice through, wiping the knife clean and wetting after each cut.

You'll become a sushi expert instantly, and have your friends and family coming back for more. Make perfect sushi any time, every time. The best part is that the Sushezi is easy to use and dishwasher-safe, so it's easy to clean. Why limit your imagination to sushi ingredients? Why not try alternative uses for the Sushezi unit? It's great for forming cookies and homemade sausage rolls. See what you can come up with! The Sushezi is a must-have in every kitchen and is a great gift idea.


Making your Sushi (Maki)

1. Open your Sushezi and lightly oil the inside. Wet your hands to help handle the rice better. Make sure the plunger rod is sitting in the screw thread position. Pack 1/2 cup of Sushi rice mixture into one half of the Sushezi and repeat with another 1/2 cup into the other half, again making sure the plunger rod is in the screw thread position.

2. Lift out the plunger rod and lay it in the centre of one half of the rice. Press firmly down, making sure that the end plate is in position at the screw thread end. Repeat for the other half. This will provide a neat, straight groove. Lay your ingredients into the grooves.

3. Replace the plunger into the thread end in the screw channel with the end plate against the end of the thread.

4. Gently close the two halves together, starting at a 45º angle.

5. Clip the latches shut. Fit the end cap by lining up the marks and make sure it is secure by twisting to lock in place.

6. Hold the Sushezi in one hand and turn the plunger knob until the mark on the rod is reached (approx. 5 full turns). This will compress the rice mixture to the right consistency.

7. Twist the end cap to unlock and remove the cap. On a bench or tabletop, place a nori sheet glossy side face down with the longest edge closest to you. Push the plunger right through. Position the newly formed rice roll on to the nori sheet.

8. Roll up the nori sheet. Wet the nori sheet at the joining end with a little water to ensure that the overlap sticks.

9. To allow the nori sheet to soften, leave for 15 minutes before slicing. Moisten the blade of a sharp knife with water. Slice through. Wipe the blade of the knife clean after each cut. Using the cutting former will make the individual sushi evenly shaped and professional in appearance.

10. Enjoy!

UPC / Barcode: 033246210193