Cooking the Sushi Rice -
Note: For best results always use short grain rice recommended for making Sushi- Please refer to your rice packet instructions
Ingredients for Sushi Rice
While the rice is still warm add the following ingredients. (This will make 2 rolls, approximately 24 Sushi pieces.)
2 cups Cooked Sushi Rice
2 tablespoons Rice Vinegar (o4 3-4 tablespoons Sushi Vinegar)
1 tablespoon Sugar
1/4 teaspoon Salt
For making Sushi
2 Nori (Roasted Seaweed sheets)
After mixing ingredients let the rice mixture cool, before using the Sushezi.
Follow the Instructions for Making Sushi
IMPORTANT WHEN PACKING RICE MIXTURE
It is important to use exactly half a cup of the rice mixture per side when packing the two halves. Too much rice will cause the mixture to overflow and too little rice will result in a loose sushi roll. Do not overfill the centre channel with too much filling.
Suggested Sushezi Fillings
Raw, cooked, smoked or marinated: Tuna, Salmon, Squid, Eel, Shrimp, Prawns, Crab Meat, Mussels, Caviar, Scallops & Oysters etc.
Cooked or Smoked: Chicken, Pork, Beef (Marinated).
Strips of Asparagus, Avocado, Capsicums, Carrots, Celery, Cucumber, Garlic, Red Onion, Spinach, Spring Onions, Sweet Corn etc.
Cream Cheese, Omelette strips, Pickled Ginger, Gherkins etc.
Wasabi Paste, Chilli Paste, Ginger Paste, Soy Sauce, Japanese Horseradish (Green Mustard).
The Sushezi is made from food grade FDA approved plastic and is dishwasher proof, or wash in warm soapy water with a non-abrasive cloth or brush. The Sushezi needs to be completely opened and pulled apart for thorough cleaning. This includes removing the cap from the plunger rod. Make sure all areas are clean and dry before re-fitting.
Do not use long (whole pieces) for filling- these must be cut into pieces to accommodate the compression of the roll.
Should you find that some of the rice oozes out of the side when you are turning the plunger, it will be for two reasons:
You have over filled your Sushezi - simply open and remove some of the rice.
The rice is too wet. Make a drier rice mixture.
To make a half roll, from what ever is left over of the rice mixture or other ingredients, turn the plunger to the mark. And then push it in further quite firmly before taking the cap off. If you are not sure if it has been compressed enough, remove the cap and see if the mixture is compressed.