Sushi Bazooka Roller

Product Description

Sushi made easy.... Sushezi!
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. The Sushezi can also be used for a variety of dessert items. Walnut rolls, fudge rolls, cake rolls, and biscuit cookies are only a few of the possibilities!
Why Sushezi?
Perfect sushi is no longer an expensive restaurant food. Professional, round sushi can now be created in your own kitchen with your own choice of fillings. With just three easy steps, you can make roll after roll. Kids will love to make their own rice crispy rolls, and will enjoy being able to make their own personal candy sushi.
Features

* Made of durable plastic

* Dishwasher-safe

* Measures 12"x 2-1/2" x 2-1/2"

* Great for camping or everyday at home

* Try for rice-crispy treat desserts as well

Features

• Creates perfectly formed sushi quickly and reliably
• Can also be used for a variety of dessert items

Top Reviews

Super duper easy and awesome
by M.Brock (5 out of 5 stars)
May 20, 2013

I'm a 33 year old male. I am buy no means a chef (I delivered pizzas once as a teenager) nor have I ever fooled around with trying to roll my own sushi, even once. This product makes it AMAZINGLY simple to produce rolls that my cousins and family say "Wow!" to in person and on Facebook. The directions 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 fillings
4) Dont forget to use olive oil to grease the sides of the cylinder. Without it your creation will be completely ruined.
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Counterfeit!
by E. N. (1 out of 5 stars)
December 21, 2016

Counterfeit. Don't buy this.
-Coworker purchased and received the real thing from a different supplier. Looks nothing like this.
-No Sushezi logo on the outside of the tube.
-Shipped with no protective packaging other than the foam envelope enclosing the box.
-Plastic filling spots are not polished or smooth.
-Product doesn't close.
-Product doesn't form a smooth tube to fill with sushi as advertised.
-Product arrived dirty. Grey crusted bits inside the cap and along some of the platic molding edges.
-Plunger is not assembled properly.
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COUNTERFEIT ITEM!
by Amazon Customer (1 out of 5 stars)
January 5, 2017

The item I received was a fake. It arrived in a white box with a label on it that said "Dessert Maker". It did not come in a Sushezi box, nor did the item itself have Sushezi on it. The instructions were in French and the logo on the instructions said "SusBezi" It was dirty and wouldn't even stay together. Poorly made knockoff item! I requested a return but have not heard back from the seller. Just awful, wish I could give this ZERO stars!
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Sushi Salad Maker
by Estee Dahan (1 out of 5 stars)
April 18, 2017

So...where do I begin? We'll start with the fact that this thing is damn-near IMPOSSIBLE to use. Unless you are making a suchi roll that is almost entirely rice. There is no room to fit anything inside of it. Not to mention, it doesn't pack it together as tight as it should so when it plops out into the plate, it falls completely apart and looks more like a sushi salad than anything else. The video makes it look so easy, and this was actually more work than just making the sushi traditionally by hand. Save your money! I wouldn't buy this product, and wish I could return mine.
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Dirty and used!
by LDavis (1 out of 5 stars)
May 7, 2017

I decided to give this a try amongst other negative reviews and warnings. I wish I had not. This arrived evidently used and dirty. There were absolutely no instructions in the Box. Nothing was wrapped in plastic. The items were just thrown in the box. The plunger even felt sticky. Still wanting to give this a try, I washed the item and sterilized the parts. I then tried it out. Did not work at all. The rice just fell apart. Perhaps I was doing something wrong because I had no directions?? I ended up ordering a traditional rolling mat on Amazon and am much happier with it. Bottom line, this product was used and was resold.
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Freaking #$%*&$! amazing
by Brodus (5 out of 5 stars)
March 6, 2016

Freaking amazing...holy crap I'm a sushi makin machine....Very handy, quick, easy clean up. Almost like there is a Japanese Chef workin behind the scenes. This thing is slicker than whale dung in ice water. Be sure to oil the tube part before starting, it makes life much simpler when ejecting. A VERY 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.
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Makes a novice look like a pro!
by Adee (5 out of 5 stars)
July 14, 2014

I am an amateur sushi maker and this sushezi makes my newbie rolls look like I've been doing it for years! It's really simple, all you need to make sure is that you have the correct rice- sushi rice or sticky rice (jasmine with less water when cooking) and fresh ingredients! I like to first oil the 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!
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Who knew you could make perfect sushi at home?
by Studio Burke (4 out of 5 stars)
August 12, 2016

I ordered this after reading may reviews on it and watching a few youtube videos. It came quickly and at first I was not too sure about it since the directions were pretty vague. I suggest watching a few youTube videos on how to use it before starting.Once I got the idea of things I went ahead and made my first sushi roll! It was really easy and super tasty! We now have a sushi night every week and have tried various types of fillings. I love this product! We have saved quite a bit of money because we now don't have to go out for sushi. I would of given it 5 stars if the instructions were better. I never thought I would be able to make sushi myself. check out my photo of my very first sushi roll using the Sushezi Roller Kit! Who knew?
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I'm making sushi every weekend
by orlowsy (5 out of 5 stars)
February 23, 2017

I saw this sushi bazooka as an ad on Instagram. After I showed it to my fiance, we were convinced we had to buy it. It's fairly easy to use and figure out, once you watch some videos on youtube since the instructions are in other languages.This may or may not be a knock off- I did receive the box and 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.
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Ten stars! Susheezi IS easy!
by USA (5 out of 5 stars)
January 18, 2015

Ten stars. I have been making sushi for years. This is by far the easiest way to make sushi, ever. It comes with instructions in English. For those who don't know, the rice hardens when it gets cold, so you have to work with it while it is warm. You wrap the finished roll in plastic paper and put it 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.

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