Sushi Bazooka – Make Sushi at home – Easy Sushi Maker Kit – FREE SHIPPING!

$17.99 $8.99

· Makes perfectly round, restaurant-quality sushi at home
· Includes sushi tube, plunger, and end cap
· Easy to use; add ingredients and plunge rice
· Dishwasher safe
Perfect sushi is no longer an expensive restaurant food. Professional, round sushi can now be created in your own kitchen with your own choice of fillings. With just three easy steps, you can make roll after roll.
With easy-to-follow instructions, it creates perfectly formed sushi quickly and reliably with no guesswork and no trial and error. Using your own choice of imaginative fillings will make you a sushi expert and have your guests coming back for more.
Package Included:
Sushi Maker Kit
User Guide

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Showing 1-10 of 778 reviews(verified purchases). Show all reviews
on May 20, 2013

I’m a 33 year old male. I am buy no means a chef (I delivered pizzas once as a teenager) nor have I ever fooled around with trying to roll my own sushi, even once. This product makes it AMAZINGLY simple to produce rolls that my cousins and family say “Wow!” to in person and on Facebook. The directions are clear to follow and IF you follow them exactly, you will have perfect rolls. Couple of things:

1) Make sure to buy quality Niri “paper” for rolling. I haven’t had one break on me yet because I paid $2 more than the next cheapest brand.

2) When we first did this with my mother, both of us ignored the “sushi rice” recipe and just boiled rice. While still good, this time around (I have photos in the customer images area) I followed the directions and its MUCH MUCH better.

3) Don’t overpack it. Loosely fill it on each side with rice, use the “plunger” stick to create a channel down the middle and load that up with whatever insides you want. Dont pack it tight and then attempt to put in your fillings

4) Dont forget to use olive oil to grease the sides of the cylinder. Without it your creation will be completely ruined.

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on January 27, 2010

I looked at about 5-6 different sushi makers recently (including the $20,000 sushi robot). Sushezi seemed the best bang for the buck. It arrived today (along with a rice cooker) via Amazon Prime so I didn’t even get a chance to get impatient about it.

I’ve made sushi for years now with the little bamboo mat. I’m pretty handy in general and have had good results with the primitive tools, but still get more than half of the attempts at rolls to have a few end pieces collapsing, the roll irregular, etc. I DO have a life and I don’t want to spend it perfecting being a sushi chef.

The Sushezi does one thing and it does it well: it makes a perfect large sushi roll and it does it quickly. I was both cooking and talking on Second Life to a friend and I compared chat time-stamps. I assembled ingredients (the rice was ready before I started), cut up a few veggies, found and opened a nori package, scrounged some of that orange caviar from my freezer, fake crab, leftover smoked clams, cream cheese, etc. I made four rolls. 45 minutes after the chat start mark, I had uploaded a photo of a plate of samples of each roll and sent it to my friend. If you’ve ever made sushi before, you know that’s absurdly fast.

The Sushezi has a solid feel to it. There’s nothing small and delicate that’s going to break and leave you with a worthless product (versus, say, those cheap plastic cookie presses).

I’m staying with the very solid 5-star rating, but there are some downsides. First of all, it really needs a narrow diameter counterpart. That is to say, a Sushezi roll that can be wrapped with half a nori sheet. (Note: I e-mailed the company asking about that and got a very quick reply saying that they didn’t have such a device. Disappointed though I was, I appreciated the fast and honest reply.) Next, if you’re into inside-out rolls, this won’t work. It’s not designed to, so there’s no reason to take away points.

Finally, the company suggests other uses for the product. This is cool: Cheese logs and cookies as a bonus is good. However, I just want to make good, consistent sushi rolls and do it quickly and easily. Sushezi worked exacly as presented. As I said earlier, a lot of bang for the buck. You do sushi rolls? Get this.

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on April 21, 2010
I thought this was just another kitchen gadget that I really didn’t need, but I thought back to the last time I tried to make sushi and decided that I should give it a try. I’ve only tried making sushi once before and it came out floppy, the seaweed was soggy from all the water I used to try to stick it together as I was rolling it, it took me forever to try to spread the rice and I tore the seaweed a couple of times, and it fell apart when I tried to cut it. In short, it was a mess. This was at least partially because I didn’t use sushi rice so it wasn’t sticky. This time I used sushi rice (cooked according to the directions on the package, mixed with 2 tablespoons seasoned rice vinegar) and I also used this device. It was a huge success! I didn’t even need to use a bamboo mat to roll it up which is great because those things are impossible to wash. The device is easy to use and actually seems very sturdy. It’s made of thick plastic and does not feel flimsy. I read what other people said about the rolls being thick and I really didn’t find that to be an issue. Yes, I’ve had thinner sushi rolls, but I’ve also had thicker rolls, and this roll is pretty normal for what we get in restaurants. It’s not too big to eat in one mouthful. I’m very glad that I bought this and I am looking forward to trying it out for some other uses like sliced cookie dough. I thought it was just an expensive gadget but I can already see that it makes sushi easier for me, and since we love sushi and don’t have the time or cash (or a free babysitter) to go out to dinner every week this makes it possible for us to have sushi again. And it’s really not any more than the cost of a meal for the two of us.
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on August 12, 2016
I ordered this after reading may reviews on it and watching a few youtube videos. It came quickly and at first I was not too sure about it since the directions were pretty vague. I suggest watching a few youTube videos on how to use it before starting.Once I got the idea of things I went ahead and made my first sushi roll! It was really easy and super tasty! We now have a sushi night every week and have tried various types of fillings. I love this product! We have saved quite a bit of money because we now don’t have to go out for sushi. I would of given it 5 stars if the instructions were better. I never thought I would be able to make sushi myself. check out my photo of my very first sushi roll using the Sushezi Roller Kit! Who knew?
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on June 13, 2009

It looks like a gimmick but it really works well. I’ve made nori sushi at home for many years using the traditional bamboo mat and have even experimented with a plastic press mold. The Sushezi is easy, quick, and produces a stuffing of rice and ‘whatever’ to roll in a sheet of nori (toasted seaweed) in a matter of moments. Excellent results. Easy clean-up. Inspires you to make your own nori sushi at home — often.

Gary Hayman

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on December 9, 2009
Perfect sushi roll the first trial. Avoid hands to sushi rice (sticky) contact(s). Just spoon (wood) rice inside mold. Add ingredients, lock mold and push plunger. A rather uniform rice roll emerges. It takes seven years to become a sushi chef. With ‘SUSHEZI’ It takes seven minutes.
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on April 19, 2010
I love this thing, i made pro looking Sushi rolls in no time. I can make rolls by hand but this is so much faster and even, my Wife can finally roll her own Rolls. Just remember to Lightly Oil the inside to get out easy, i wish it came in different sizes for the little rolls and the Monster rolls. Overall this thing is great to use and easy to clean.
(UPDATE) Been having for over a year now, i find if you use a dowel rod with with a thick diameter then the push/plunger to make the trench you get more filling and less rice. I still wish they had a smaller version.
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on May 5, 2015
I used my new Sushezi for the first time last night, and I was so happy with the results! I made “Italian sushi” using sushi rice mixed with basil paste, parmesan and romano with a little milk for moisture, used roasted red peppers and strips of mozzarella as filling, and wrapped some in prosciutto and some in ham instead of nori. It was fantastic! I couldn’t have done it without this gadget- prosciutto is not easy to work with, and trying to form a roll with it would have sucked. But the Sushezi just slid that perfect cylinder of goodness right onto the waiting meat, and from there it was rolled and ready in seconds. This totally seems like one of those gimmicky seen on TV items that is useless in reality, but it’s actually really awesome. I’m glad I gave it a chance. 🙂
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on May 21, 2015
love it! Skip reading a thousand contradicting stories online drop the money on the book and learn it these are pictures of my very first time and dont get hung up on buying the entire kitchen ware set thats listed in the book id recommend just getting a sushi matt and using bowls from around the kitchen a knife and cutting board
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on July 25, 2011

The apple of my eye (gf), my sister, and myself used this for the first time on Saturday. None of us are culinary experts!!! Once the rice was made and the vegetables were cut we embarked on our sushi making journey.

Our first stop was to Ingredientville where we had to find sushi grade fish (time of Journey 1 hr). Living in the City of Champions (Pittsburgh, Pa) we are not near any ports so we had to revert to Google to help us locate sushi grade products. Luckily there are a few places that sold it and one was a local Oriental Grocery store Tokyo Store ([…] There we were also able to locate all of the other ingredients to include rice, pickled ginger, wasabi paste, and various vegetables.

Our second stop took us to the land of rice (estimated arrival time 30 min). We purchased our rice at an oriental market and it was specifically sushi rice (California Sushi Rice). We followed the simple instructions and in 25 minutes on the stove we had sticky rice. Oh yes, it is sticky and worked wonderfully (some experts say it takes years to make “Sticky” rice, I say 30 minutes).

Our next stop was to the Island of Preparation (20 minutes approx eta). We cut up various vegetables into strips which made them easy to use in the Sushezi. No one in my house was a Samurai warrior but we cut them up and they worked just fine.

The final stop took us to the great town of Sushezi!!! We had finally arrived at our destination. Following the extremely simple instructions we were able to create our first roll in less then 5 minutes. After that it just got faster and faster. It was unbelievable how easy it was!!! Our rolls were beautiful and tasted great!!! 5 minutes to make a roll and I pay how much at the store???

Ok, aside from my fun story the experience was great and I would recommend this to any sushi lover. If you want to have a sushi party it is now easy to do. Just have your vegetables and other ingredients prepped and let the fun begin. I am a 35 year old 11 year old (so my princess says) and I think this would be great for kids. If they don’t like sushi then just use vegetables. I plan on smoking some pork and making pork (mock) sushi. Once you master the Sushezi, a whopping five minutes, your imagination is your limitation.

There should be no hesitation in buying this product!!! It should be on every bridal registry!!!

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