Maki Sushi – A small batch

January 23, 2017 at 11:25 pm 1 comment


Imitation crab and avocado

I’m usually immune to the lure of one-off kitchen gadgets, but this one, for the price, could not be beat. I LOVE IT!


My attempts previously using a traditional method, were far from successful. I still need some practice with my Sushezi aka the sushi bazooka, but I’m really pleased with the results.

Rice seasoning
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt

Combine, microwave for 1 minute, and set aside

The rice
1 cup short or medium grain rice, Arborio, CalRose, or sushi rice
1  1/4 cup water
1/4 cup seasoned rice vinegar
dried seaweed sheets (nori)
and what ever you want to use for filling

Wash and rinse rice well and often, until the water runs clear
strain rice and allow to drain for 30 minutes
add cold water to a pot, add rice, and allow to sit, off heat for 30 minutes
then bring to a boil
cover, lower heat to lowest setting, and simmer for 20 minutes
do not lift cover, turn off heat, and allow to sit for 15 minutes
pour seasoned vinegar onto hot rice
mix well with wood spoon
let cool until cool enough to handle

Follow the instructions that come with the Sushezi sushi maker and you’re ready to go


Entry filed under: For One or Two, Japanese, Uncategorized. Tags: , , .

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1 Comment Add your own

  • 1. K  |  January 24, 2017 at 7:05 am

    Thanks for the great tip about the sushi device! i will definitely order one. Sushi and sashimi are my favorites but I’ve never attempted to make it.. Am in Japan for work as I write this and am in food heaven.


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