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Cooking your Sushi Rice and other Helpful Hints

June 27 2022 – Jess McDowell

Cooking your Sushi Rice and other Helpful Hints
Cooking your Sushi Rice and other Helpful Hints

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

 

FISH

MEAT VEGETABLES

MISCELLANEOUS SAUCES

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).

Cleaning Instructions

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.

Helpful Hints

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:

  1. You have over filled your Sushezi - simply open and remove some of the rice.

  2. 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.