ns are clear to follow and IF you follow them exactly, you will have perfect rolls. Couple of things:1) Make sure to buy quality Niri "paper" for rolling. I haven't had one break on me yet because I paid $2 more than the next cheapest brand.2) When we first did this with my mother, both of us ignored the "sushi rice" recipe and just boiled rice. While still good, this time around (I have photos in the customer images area) I followed the directions and its MUCH MUCH better.3) Don't overpack it. Loosely fill it on each side with rice, use the "plunger" stick to create a channel down the middle and load that up with whatever insides you want. Dont pack it tight and then attempt to put in your fillings4) Dont forget to use olive oil to grease the sides of the cylinder. Without it your creation will be completely ruined.

Y sharp knife is also a necessity, wiping and rinsing between each slice make the slices come off clean. I drizzle some sesame earl along the length before closing, then sprinkle some toasted sesame seed on top. Dip in low sodium soy and enjoy!! For Dessert, get some rice nari paper...follow same prep....pack with peanut butter, jelly, slices of banana, honey...what ever makes your putter flutter....your only limited by your warped imagination. the crazier you are the better they get. The person who invented this is laying half neked on a beach somewhere with a big cheeit eating grin on his face....YOUR NUTS IF YOU DON'T HAVE ONE OF THESE.

ve it 4.5 * but that wasn't an option. Almost every time we went to close it (as directed). the hinges would come unhooked. It was a PITA, but you just hook it back & close it. Oh, and keep water and a towel handy. If you don't keep your hands wet, you will have rice in every possible exposed orifice. If you like to make your own sushi, this is the easiest way to roll a fattie. It's like magic - who needs talent? It rolls a fattie better than my brother. So much fun & So easy, even your mom will be impressed with your rolling abilities.

sushezi set lightly with sesame oil, (make sure the plunger is in it's groove) then stack in the rice on both sides, make a groove in the center of each side with the plunger rod (the literature suggests this and it works), fill it in with pickled (at home in a vinegar and salt solution for 3-4 hrs atleast) cucumber, carrots and radish cut in thin strips. I then add thawed crab sticks/ shrimp or stir fried chicken/ lamb/ pork/ fish. I prefer stir frying all my meat as I don't believe you get sushi quality fresh meats at the grocery for using them raw- and this will do till I find a sushi meat market.Once you have all your ingredients in, gently close the sushezi and lock it in and turn the plunger rod in it's groove till the markings on the rod and the sushezi have matched. I then keep this aside and ready my nori sheet, sort out the counter area..2 minutes basically of allowing the rolling set to sit. Then gently plunge the rod to get the roll to lie on the nori sheet. I roll the nori sheet lightly but in a compact and firm fashion, and use a little water to dampen the final edge so that the nori sheet gets sealed. I place it aside for 10- 12 minutes while I ready my next roll, and then get down to cutting it. Just make sure your knives are sharpened and keep a little wet napkin to wipe it off after each slice. Perfect every time!

everyone in my family takes turns making their own roll(s) from ingredients I prep. The sushi logs it makes are big too - usually 1 is plenty to fill me up. My hard-working construction man is full up on two. Each log contains a full cup of cooked rice + whatever else I've added. It's easy to use IF you watch the video and follow the instructions. It also cleans up really easily. Initial investment: Sushezi, nori, sushi rice, rice wine vinegar, wasabi, pickled ginger, tamari, avocado, ahi, tobeko, celery, cucumbers, mangoes, avocado oil. So making sushi is never truly easy, but with this gadget, it's as easy as it gets.

nd this contraption basically poops it out onto the Nori. This works wonders for me because not only am I saving money by not going to an overpriced restaurant I can make it in my own home while my neighbors watch and judge me through the window. I have used this thing so much that is it is almost broken and I have to purchase another one. 11/10 would buy again.

d there was the scotch tape and no Sushezi logo on the side, but honestly I don't care cause it does the job. I've never made sushi the normal way so I can't compare the techniques, but this is really easy and fun. After two or three rolls, you really get the hang of it. I've made over 10 rolls so far with no problems, everything is still attached to where it should be and it works. Even if it does break- it's worth less than $10 so it's not gonna kill me.

of the Sushezi, if you are firm and consistant with the amout of pressure you exude, you will get a beautiful roll every time.Clean up is very easy, just be mindful to rinse the section where the plunger screws into the unit. Rice can get trapped there and since everything is white, it would be easy to miss. I really enjoy this unit and suggest it to anyone interested in making there own sushi. I would also suggest investing in a quality sushi knife to make the process of cutting it up easier than when using a standard knife.Five stars!!!!!!!!!

in the fridge to cool and harden before you try to cut it. You do NOT need any special sharp knoie or trick to slice it into pieces. I use a plain old ordinary dollar store steak knife and it cuts it fine. There are Western purists who insist there is only one right way to make sushi but the right way is the way that pleases you. You do not even need to use rice, but whatever you use has to be able to hold together when you are through. People have suggested quinoa and other such grains but I have not played around with any yet.The susheezi is a lot like a cookie press only the barrel opens up along the seam so that you can fill it from the sides instead from the end. The rice is very sticky. It sticks to everything! Which is why you have to oil the barrel of the susheezi or wet it down. I oiled mine lightly and found it worked fine. Myself, I found that I liked using a little bit more than the half cup of rice per side recommended in the instructions.The most work was in cutting up the stuff I used for the filling. When you are finished filling the susheezi and plunging the roll onto your seaweed or whatever you want to roll it in, wrapping it in plastic wrap and putting it in the fridge for a while lets it get cold and hard enough to hold its shape. Cut it only after it has cooled and right before you want to eat it.

mmend handling it with wet hands. You open the Sushezi, put a 1/2 cup rice in each side, use the plunger tool to make groove in the rice, fill the small groove with whatever you desire, put the cap on, twist a few times and then press the plunger in until the sushi is a firm roll (it's easy to tell when to stop pressing on the plunger, it simply won't go anymore). You take the end cap off and squeeze the roll of sushi onto a nori sheet (I couldn't find these at my local grocery store, I ordered them from Amazon) or you can just roll the sushi in sesame seeds. I found it much easier to work with the nori if I used a spray bottle with a mist setting to get it just a bit damp. I let my sushi set for about 15 minutes before slicing (I didn't have a fancy knife, I used a butcher knife, just kept the blade wet) and it was delicious. I would have never attempted to make sushi at home without this device. It's much cheaper too! I only spent $18 on the rice and ingredients to put in the sushi roll(s) - for about 36 pieces after slicing.