DIY at home: Sushezi Sushi Bazooka for $5.99/5,53€
Sushi is not a Chinese speciality, but a Japanese one, but you can still get a practical gadget from China here. As my absolute favourite dish and that of many other people, one likes to take a ready-packed sushi or sit down in a proper Japanese restaurant. But to pay for each plate individually or in the supermarket for small packs is expensive and making one’s own food is usually too expensive. With the Sushi Bazooka the rolling of Makis (rice with filling rolled in nori leaves) works on its own and much faster. We dared to give it a try and now we tell you about our experiences and successes.
- Sushezi Sushi Bazooka
Packaging and design
The Sushezi Sushi Bazooka comes in a small, narrow box and contains the bazooka and instructions in French (?). Well, luckily there are pictures! The handling of the bazooka is actually self-explanatory and therefore also perfectly suitable for absolute sushi newcomers. The 30 x 6 x 6 cm big Sushi Maker is made of plastic and held in plain white. Nevertheless it makes a high-quality impression, everything is really very sturdy and the cap and the side closures snap in neatly and firmly. At 299g it is easy to hold, but the rice and the filling can become quite heavy. But it has extra small legs so that you can put it neatly on the table. But I preferred to hold it in my hand to push it out.
Preparation of the Sushi Roll
For Makis you need: Sushi rice, nori leaves, rice vinegar, sugar, salt and the filling of your choice. Optional wasabi, soy sauce and mayonnaise. Then of course the Sushezi Sushi Bazooka and also an optional bamboo mat for easy rolling.
For my Makis I chose a relatively classic filling of tuna, salmon and avocado. Here, however, there are no limits to the imagination and the different tastes. After I cooked the sushi rice and mixed it with a hot rice vinegar-sugar-salt-mixture, it was put aside for cooling. In the meantime, the avocado and the fish were cut into even pieces and put aside for the composition of the roll. Once the rice has cooled sufficiently, you can get started. The sushi bazooka is opened up and the “slider” stays in. First you fill an approximately equal amount of rice on both sides, then you spread your stuffing on it. Obviously: The more filling, the less rice, otherwise the bazooka will not close properly.
But don’t worry, the bazooka is relatively large, so you’ll be getting plenty of food. Then carefully close the two parts and their closures, place the cap on one end and snap it into place, then turn the slide and finally press the filling together in the bazooka. You should not use too much force here, as otherwise the cap will fall off or the filling will come out to the cracks. Then the closing flap is removed and the rice roll is pressed onto the ready nori-leaf. Then just roll up the sheet and fix it with some water if necessary. And the Maki-roll is ready. Then cut into bite-sized pieces and serve with soy sauce, wasabi and mayonnaise (if desired).
Conclusion and opinion about Sushezi Sushi Bazooka
If you like, you can also leave out the nori leaves and put other ingredients on the finished roll to get inside-out rolls, there are no limits to your imagination. During my test I concentrated on Makis and I am honestly enthusiastic about the Sushezi Sushi Bazooka. A really helpful gadget for great sushi! There is a small minus point for the very thick rolls, but you can also process more filling.To the gadget