For perfectly formed, bite-sized sushi rolls grab the Sushezi Sushi Maker. It’s designed with impatient sushi lovers (like us) in mind and makes a great gift for foodies too!

From California rolls to tiger rolls, we’ve got you covered – so, sit tight and familiarise yourself with Sushezi (after all, it’s going to be a regular feature on your kitchen top soon enough).




  • 2 cups sushi rice
  • 3 sheets of nori seaweed
  • Your favourite fillings (cut into strips)


  1. Open the Sushezi cylinder and lightly grease the sides with oil to stop rice from sticking (oil spray is fine).
  2. Scoop 1/2 cup of cooked rice out of the rice cooker and fill one side of the cylinder. Repeat for the other side.
  3. Press the Sushezi plunger on top of both sections of rice and place the strips of filling into the grooves (meat on one side, veggies on the other).
  4. Attach plunger and shut the Sushezi cylinder, sealing the clips. Screw the cap onto the opposite end and set aside.
  5. Place one sheet of nori flat with the shiny side facing down and unscrew the Sushezi cap.
  6. Use the plunger to slowly place contents onto the sheet of nori, working left to right. Roll in an upwards motion, leaving a gap at the top.
  7. Lightly dampen the top edge to secure the roll in place and slice from the middle (a very sharp knife is recommended to keep everything intact).

For more Japanese cuisine check out these recipes:

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Recipe Name
Simple Sushi Rolls
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