Sushi Master The Ultimate Sushi Maker

by TVTimedirect

Product Features

• The ultimate 5-in-1 Miracle Mold Sushi Maker
• Make heart shaped sushi as well as large and small square shaped sushi at home!

Product Details

• Item Weight: 3 pounds
• Shipping Weight: 3 pounds (View shipping rates and policies)
• ASIN: B0017743XA
• Item model number: HO5
• Average Customer Review: 3.8 out of 5 stars  See all reviews (18 customer reviews)
• Amazon Best Sellers Rank: #1,624 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

The ultimate 5-in-1 Miracle Mold Sushi Maker! Make heart shaped sushi as well as large and small square shaped sushi at home! Includes sushi molds, easy-to-follow instructions and recipe book, spatula and serving fork

Customer Reviews

Most Helpful Customer Reviews

31 of 31 people found the following review helpful:

4.0 out of 5 stars Good product, November 3, 2010

By 

Chu Tieu (Idaho) - See all my reviews

Amazon Verified Purchase

I bought this product but was not sure it would make round shaped sushi as I didn't see any round shaped one in the picture of the package online. So i was happy when I got it, it does have the round shaped sushi mold!

It's not very easy at first to put a sheet of Nori to the mold as the manual said. When I inserted the top of the mold to complete sushi, it broke the Nori sheet! My sushi came out ugly!
I saw on Internet people made sushi using a clear plastic sheet (I cut one from a plastic bag! :)) to put to the mold first, then a layer of rice, then the Nori sheet, then tuna, avocado ... Finally, close the Nori sheet & seal it with some more rice then tight it with the plastic bag & the mold on the top. This way, the mold doesn't break the Nori sheet.... & you can either spread sesame seeds/or avocado layer on the plastic sheet so they stick to the rice make it looks nicer...

I have to practice more to make the sushi look better though... :) I am still happy I got those molds.It makes sushi making faster! I just hope it comes with special plastic sheet to help me more! :)

(Sorry my English is not as good to express what I mean. Hope it's still helpful!)

11 of 11 people found the following review helpful:

5.0 out of 5 stars Long time user, July 3, 2010

By 

Janice M. Giardino - See all my reviews
(REAL NAME)   

This review is from: Sushi Master The Ultimate Sushi Maker (Kitchen)

DO NOT LISTEN TO ANY REVIEWS OF PEOPLE WHO SAID THIS DOES NOT WORK. I have been using my Sushi Maker Plus for about 14 years and have just taught my 21 year old son to use it. He perfected it on his first try. I have nothing but positive to say about it. If you make sure you pack the rice well you will have perfect sushi every time. Everyone always thinks I make it the old fashion way with the bamboo mat but believe me this is much easier and fool proof. I was happy to see they still make this item and is available to purchase for my sushi loving family members to use on their own.

5 of 5 people found the following review helpful:

4.0 out of 5 stars Fun set of gizmos if you're creative, October 21, 2010

By 

T. Robinson - See all my reviews
(REAL NAME)   

I got these on a whim. I also own a Sushezi and I use both products. I tend to use Sushezi for the big round rolls. Sushi Master is handier for other things.

Some recommendations:

Maki-Zushi: Small, square pieces. Use the small mold BUT DO NOT PUT THE NORI IN THE MOLD! Instead, loosely put in some rice. Use the groove-making strip to make a slot in the rice. Add your other ingredient (singular... there's really not much room for more than one thing in these thin rolls), top with more rice and press down. Remove the bottom piece and then set over a half-sheet of nori and then push the food out of the box onto the nori. Bring up the sheets of nori to be on the sides of the roll. Place the roll over on one side and use one of the flat pieces to press the roll ever-so-slightly thinner. Then turn it back upright and slide it back down in the box. Moisten the flaps of nori and close up the roll. Finally, slice up the pieces.

Oshi-Zushi: the oldest form is pressed sushi. Line the bottom of the big square box (I think it's actually a little smaller than the traditional wooden box for this) with whatever you want as the meat/vegetable. Make sure it reaches all the edges. Add rice to the box and then use the piece used to press square rolls to make it flat. Slice and serve. For ingredient ideas check Sushi: Taste and Technique

Note: Sushi Master and Sushezi don't get along completely as one is geared toward using the nori along the long edge and the other along the short edge. Nori, like so many things japanese, isn't totally square. I've got a Go book that explains the philosophy behind that... as I recall it's Go for Beginners, but don't hold me to it. I actually got that Go book before Amazon existed.