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123 of 130 found the following review helpful:
 About as easy as it gets Jan 28, 2010
By T. Robinson
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.
44 of 46 found the following review helpful:
Woo! Hoo! May 21, 2010
By The Mikester
"sojourner"
Love the maki! I have several kits that I have accrued over the years and this is far and away the best thing to come down the pike. With as often as I'm using the Sushezi, I know I'll wear it out. So, my only whine is that it's not as sturdy as an Abrams tank. Right now, I use half sushi rice and half brown rice (for the fiber); it holds together righteously. I think that with the pressure that can be applied with this apparatus I can move to all brown rice (pressure cooker cooked) at some point. I like this product so much that I took advantage of the four for three Amazon deal and sent them to my kids in other states. Aside from it not being made out of titanium, my only other concern is that I'm going to get fat as a piggy from making so much. (4jul2010) I thought I'd get fat as a piggy, but, I'm actually losing weight on the sushezi diet. I make and eat one to two rolls a day. I use plenty of protein sources for the filler and half brown rice for the roll. I cook the rice in a pressure cooker which makes it easy to combine different rices in a timely manner. For the filler I'll use imitation crab sticks, turkey spam (with pineapple), tuna, salmon, and, yes, bacon makes everything better. I'll do a smoked salmon with yochee fat free tzatziki. Ah, wasabi, curry and peanut butter make great seasonings. I'll add garlic powder to the rice wilst I cook it. Made thoughtfully, a sushi roll could be one of the healthiest foods to eat. Let your creativity run wild.
27 of 28 found the following review helpful:
Easy Nori Sushi Maker -- Sushezi Jun 13, 2009
By Gary E. Hayman
"Gary Hayman"
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
32 of 36 found the following review helpful:
 Works with a little practise, overpriced Nov 24, 2010
By Strohmian
This is a decent sushi maker, producing rolls that are sized to use 1 nori sheet (which I happen to find perfect, but apparently not all people do).
It took me three tries to figure out the perfect amount of rice, but since then, results have been consistent. The trick is to use a wee bit less than 1 Japanese cup (3/4th American cup) of sushi rice and fill it enough so it's a little hard to close. Packed right, it's actually going to be rather messy (rice oozing through the cracks).
I found two downsides: first, the quality is so-so. The front cap usually takes a couple tries to lock into place and the latches are a bit flimsy, considering that you have to force- close the thing if you want tight sushi. Second, this device is overpriced! I know it's in line with other sushi makers, but this is nothing more than a PVC tube with latches and a plunger. I'm surprised that there aren't any $9 knock- offs.
15 of 15 found the following review helpful:
It's worth it! Apr 22, 2010
By M. Stamate
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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