Sushi Roller, Making Sushi Easy, Great for Lunch Box Treats or Family Dinner. Make Sushi Like a Professional Make Fresh, Healthy Meals for a Fraction of The Price. No Mats No Fuss!

This sushi bazooka makes me ridiculously happy!!!! I made sushi!!! It turned out PERFECT! I honestly didn’t know what to expect but I read about this gadget a few times and during lockdown I haven’t felt comfortable going for sushi so I figured what the hell. I bought it to try and made my own! I got some rice and yellowtail and seaweed and added some avo and guess what? PERFECT sushi!!! So good I’m already making more tonight! I think this would make a really fun gift too! The instructions were in French so just be aware of that but it was totally self explanatory and the illustrations help too so no problem. Have a feeling this will be getting a ton of use in my kitchen!!!

I never found something so easy. Here's my philly recipe1-2 sheets per roll depending on how much fun your gonna jam in itTwo sticks of imitation crab meatRice. If you wanna get nuts keep washing it after you cook it and rinse as much of the white liquid you can. Maybe a cheese cloth bag like I did. Then when your satisfied with the stickiness add some rice wine vinager then squeeze it again in clothe bag so it's still sticky1 block of philly cream cheese1 container of the thicker soy sauce. Sorry I forget name but find it in any supply store or Amazon2 or so avacodo1 cucumber if u like itMix cream cheese and sauce to taste. You will know what I mean when u hit taste( you can also just use cream cheese and sauce as dip. Put paper in roller add your cream cheese mix then crab sticks avacodo and cucumber. Roll away tight as you can. Cut off ends and eat them. Then take razor sharp knife and cut them as thick or on a angle and serve. I like mine at room temp but u can put them in fridge so they set up. Then serve.So easy so fast and so good. Try different things. We even made a desert sushi by making a rice pudding type stiff rice and filled it with raisins cinnamon and a drizzle of caramel sauce or chocolateHave fun. Great itemPs- pack rice in first and push out onto paper if u wanna use it but not nessassery

The Sushi Bazooka moved the difficulty of making sushi from hand rolling to closing the tube. Since the rolls are created by closing the two halves together it should have been made with tighter latching mechanism. When folding the tube together the latches have a tendency to slip. This is made more awkward by the long press (screw assembly) that must remain in place that this too has a tendency to slip out when closing. The latching pieces are not sturdy plastic, so I expect the life span to be limited. The only other issue is that it is very easy to use too much rice. Using the amount listed (and as an aside, the instructions were in French) of two cups does make four large sushi rolls, but they are rice heavy. Maybe practice will change this. That said, it is much easier than hand rolling and the final product looks a lot better. Perfect for the novice. 3 stars for quality, 5 for price, and 4 for ease of use.

So easy to make sushi at home now. Tastes even better homemade compared to restaurants.This is simple to use: Squish already cooked sticky rice into each side, add your favorite stuffed goodies to the center next, close it and push it out onto seaweed. Dampen an edge of the seaweed when rolling it up to help it stay closed. For the best tasting, yet unhealthy option: cut the roll in half, put it into a wet tempura mix and deep fry it. Drizzle some spicy Mayo on top or what ever your favorite sauce may be and enjoy!It’s delicious!

So as stated before in other reviews, the latches are awful. Trying to get the thing put together with rice in it requires 3 hands, but I'm not that well endowed. The cheap plastic has held up so far though and it does work. The main issue is that I have to trim the nori down so that it doesn't wrap around the roll more than once. DOUBLE NORI!!! Yeah, so other than that I'll be buying another one of these when it finally does break because it is useful, but don't count on it as a time saver.

I love this thing. Allows me to choose what I put in my sushi and eat it fresh. I will say when closing it up, it sometimes makes a mess, but three or four times and I really got used to it and made much less of a mess. My advice, heavily load the bottom portion, ensuring the upper piece is lined up with the two grooves, and then put a smaller amount of rice on the top portion. When you close, tilt at an angle so no part is going completely over the other part. . This leaves much less room for anything falling out when closing. Instructions were in french so here's how I do it. Once it's closed, put the cap on tightly. Then screw in the plunger and push to the cap to ensure an even size all the way through. Extrude onto the nori starting with the top edge of the rice combo to line up with the top edge of the nori, and pull the device backward as you plunge out the contents. Do NOT try to plunge the contents out while leaving it in the same place! This will not work and will make a mess! Roll up the nori tightly on the rice and seal with a little bit of water.