Being a sushi lover I could not resist the "Sushezi" (General Trader $29.95). Finally that troublesome bamboo mat was out of the picture, along with the sky-rocketing costs of ready made rolls.
The instructions were very easy to follow:
1. Cook rice
2. Add rice vinegar, sugar and salt
3. Allow to cool
4. Open "sushezi" and lie flat, with the plunger resting in the grooves, as shown.
5. Place 1/2 cup of rice in each side.
6. Use plunger stick to press into the rice, making a tunnel for the filling. Then replace in original position.
7. Place in assorted fillings (smoked salmon, carrot & mayo)
8. Gently bring the 2 halves together and snap shut, placing the lid on in lock position.
9. Push plunger in, up to the line. Remove cap, and using plunger, push out onto a sheet of nori.
10. Roll up, slice and enjoy!
What was slightly more comical than "sushi by injection" was the recipe pamphlet that came with it, suggesting I use my sushezi to make cooking dough with nutty / chocolately filling (actually quite clever) to filling it with sausage mince and green olive filling (just plain bizarre).
Sometimes a sushi maker can be...just a sushi maker.
