Sushi magic is a term that encapsulates the art and skill behind creating delicious and visually appealing sushi. Sushi itself is a traditional Japanese dish that has gained immense popularity across the globe. It traditionally consists of vinegared rice combined with various toppings, such as raw or cooked fish, vegetables, and other ingredients. The process of making sushi requires precision, creativity, and an understanding of flavor combinations. One aspect of sushi magic is the ability to prepare the rice correctly. The rice used in sushi, known as sushi rice, is different from regular rice as it is seasoned with a mixture of rice vinegar, salt, and sugar.
Sushi magic
Sushi Magic Sushi Maker - The Ultimate Sushi Making Kit!
Sushi Magic is the world's best home sushi maker! Acclaimed by home users and chefs alike, Sushi Magic is a complete sushi making system that really works. Each kit includes two sushi makers in one attractive gift box, free sushi lessons with secrets for making great sushi, and where to find and how to prepare sushi grade fish, seafood, and ingredients.
Sushi Magic is the only sushi roller that makes California rolls with your choice of rice or nori on the outside and has the only nigiri mold that presses seafood, wasabi, and rice together to shape professional quality sushi in your kitchen. Great for throwing a sushi party, preparing appetizers, and making healthy meals.
Check out our sushi roll making and our nigiri roll making demos below.
(Click here for a downloadable and printable Version of the Sushi Handbook in French)
Sushi Magic - Sushi Roll Maker
Lay out the ingredients following your sushi magic handbook instructions. Pick up the sushi roller handles and bring the roller bar over the filling.
Specially designed bar holds filling in place. Turning the handles, evenly rolls up the rice around the filling.
Expertly designed moulding action allows correct even pressure to compact and accurately shape the roll, mimicking the sushi chef’s skill.
Un-roll the non-stick silicone mat. Use a table knife to spread tobiko or sesame seed topping.
Produces a nicely, compacted sushi roll. In this case it’s an inside-out California roll.
Makes all kinds of sushi rolls.
Slice and serve with your favorite condiments. Hygienic materials make roller easy to clean.
• Makes all your favorite kinds and sizes of sushi rolls, 6, 8, or 10 pieces at a time
• Saves money, make sushi at home
• Great for entertaining!
Sushi Magic - Nigiri Roll Maker
Easy seafood handling, lay various seafood in the special non-stick mould.
If you like wasabi, it’s easily applied using the tip of a table knife, or leave it out.
Add the top mould then simply spoon in the rice and compact with the press tool. No need to touch sticky rice with your hands.
Remove the top mould to reveal 8 perfectly shaped rice balls, seafood and wasabi moulded together.
Completed sushi easily turns out of the mould. Makes perfect nigiri sushi. Will also make separate rice balls for sushi specials such as uni cups and spicy scallop cups.
Looks just like an expert sushi chef made it. Easy to clean hygienic design.
• Quickly produces up to 8 pieces of Nigiri at once
• Reproduces the skills of the sushi chef
• No rice mess with these non-stick materials
• A serious money saver!
Kit includes Sushi roll maker, Nigiri sushi maker, and operating instructions
Extra Bonus - A free sushi making handbook!
Sushezi Sushi Maker
The rice used in sushi, known as sushi rice, is different from regular rice as it is seasoned with a mixture of rice vinegar, salt, and sugar. Achieving the perfect balance of flavors is crucial to the overall taste of the sushi. It requires careful measurement and mixing to ensure the rice has the desired stickiness and flavor.
Can this White Plastic looking
Tube actually replace my Traditional Sushi Mat?
Type of Kit: Non-Traditional
Price Range: Around $16.00 dollars
I had to find out if a sushi maker that looks like something I would use to replace the plumbing in my house could actually make good sushi rolls.
We are about to put it to the test and find out.
In the picture above, I have opened it up so you can see the inside. It at least has few parts that seem to logically fit together. The instructions are all on one sheet. The top part (left picture above) are the instructions for use and the bottom part go into ingredients.
The instructions start off by telling you to oil it (left picture above) so I sprayed it with canola oil to get a thin film on it and then wiped off the excess.
I didn't especially like having to do that. I don't really like the thought (or possible taste) of having oil on the outside of my sushi roll.
But anyway, next you are suppose to measure out 1/2 cup of rice for each side. Which I did (middle picture above). I need to mention here that the first time I did this the roll pretty much fell apart because there wasn't enough rice in each side of the tube so the rice was loose.
The second time I did this, I filled each side with rice (in other words, I put more than 1/2 cup in each side) and the roll turned out better (see below).
In the picture on the right, the plunger is laid on the rice and pressed in on each side to create a groove for the ingredients.
The condiments are added (left picture), and then the ingredients (middle picture). Finally, it is closed and fastened.
The cap is twisted onto the end (left picture above).
In the middle picture where I am pointing is the line on the plunger that marks where you are suppose to stop when you screw the plunger in to compress the roll.
In the right picture above, I have screwed the plunger down to the mark, so now the roll is compressed.
Now the nori sheet is layed out with the the narrow side closest to you.
The end cap is taken off and the sushi roll is pushed out of the end of the tube.
The sushi rice roll is now rolled up in the nori.
Slice the roll into 6 or 8 equal pieces and serve.
Something that I noticed here was that it was more difficult than usual to cut through the nori on this sushezi roll than a traditional maki roll.
And the rice was noticeably not "adhered" to the nori. This fact combined with the need to press down on the roll more because it is harder to cut through the nori makes it easy for you to push the rice out of the end of the roll because the nori and the rice are not stuck together.
The reason for this I think is because the rice is not in contact with the nori for a very long time before you can try to slice it using the sushezi.
With a traditional roll, you spread the sushi rice all over the nori, then add of the ingredients, then roll it and then slice it. This gives the sushi rice time to "soften" the nori a bit before slicing, making it easier. The nori and sushi rice are also melded together making the cuts cleaner.
You might be able to let the sushezi roll sit for a little while before slicing it and that might take care of the problem.
I haven't tried that yet though.
Another element of sushi magic is the art of knife skills. Sushi chefs, known as Itamae, are highly skilled in slicing and cutting the ingredients used in sushi. From the way the fish is sliced to the precise angle at which the knife is held, every cut is made with precision to enhance the aesthetics and texture of the sushi. Itamae undergo rigorous training to master these techniques, resulting in beautifully presented sushi. Furthermore, sushi magic involves the creativity in combining different ingredients to create unique flavor profiles. Sushi chefs experiment with various combinations of fish, vegetables, and other toppings to create a harmonious balance of flavors. They may incorporate traditional ingredients such as salmon, tuna, shrimp, and avocado, or they may introduce innovative twists using ingredients like mango, truffle oil, or even foie gras. This creativity adds excitement and surprises to the dining experience. Lastly, sushi magic extends beyond the sushi itself to the overall dining experience. It includes the ambiance of the sushi bar, the interactions between the sushi chef and the guests, and the presentation of the sushi on the plate. The chef's precision and attention to detail can elevate the experience, making it not just a meal but a performance. In conclusion, sushi magic encompasses the art and skill behind creating delicious, visually pleasing, and unforgettable sushi dishes. It involves mastering the techniques of rice preparation, knife skills, flavor combinations, and presentation. The result is not just a meal but a culinary experience that delights the senses..
Reviews for "Sushi for Weight Loss: Can Sushi be a Healthy Addition to Your Diet?"
1. Emma - 2 stars - I had high hopes for Sushi magic, but unfortunately, I was left disappointed. The sushi rolls didn't come out as perfectly as they claimed - the rice was unevenly rolled and some of the fillings fell out. The instructions were also confusing and the process took much longer than I anticipated. Overall, not a great experience and I wouldn't recommend Sushi magic.
2. Ryan - 1 star - I regret purchasing Sushi magic. The product claims to make sushi rolling easy, but it did the exact opposite for me. The sushi roll ended up messy, and the plastic mold was flimsy and didn't hold the shape well. The end result was disappointing and I ended up wasting ingredients. Save your money and learn how to make sushi the traditional way.
3. Lisa - 2 stars - Although Sushi magic promises to simplify the sushi rolling process, I found it to be more hassle than convenience. The device was awkward to use and the instructions weren't clear. I struggled to get the rice to stick properly and the end result looked nothing like the perfect rolls shown in the advertisement. I ended up giving up and rolling my sushi by hand, which turned out much better. Sushi magic was a disappointment, to say the least.
4. Michael - 1 star - Sushi magic was a total letdown. The plastic mold was cheaply made and didn't hold its shape, resulting in misshapen sushi rolls. The device was also difficult to clean as the rice would get stuck in the crevices. Save yourself the frustration and invest in a proper sushi rolling mat. Sushi magic is not worth the money or the hassle.