Sushi Bazooka

Sushi Bazooka

$15.95 $25.95 Save $10.00
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Erase the painstaking hours of making the perfect homemade sushi!  

Our sushi bazooka will help you to prepare perfectly round, restaurant-quality sushi at home- what else do you need?

This Sushi Bazooka is super EASY TO USE. All you need is just open the sushi bazooka kit, “load” with rice and the other ingredients, close it and squeeze out the long tube with a nearly finished product.

Enjoy it with as much wasabi and soy sauce you wish to but without facing any unpalatable horrors of misjudging on you sushi roll size. A super kitchen accessory that’s going to make your friends and family come back for more sushi delights.

ALL THE PARTS ARE MADE OF FOOD GRADE PLASTIC, can be washed in the dishwasher.

  • Size: 12.6 x 3.5 x 3.2 inches
  • Weight: 170g

Instructions in making the PERFECT SUSHI: 

1. Open your Sushi bazooka and lightly oil the inside. Wet your hands to help handle the rice better. Make sure the plunger rod is sitting in the screw thread position.
Pack 1/2 cup of Sushi rice mixture into one half of the Sushi bazooka and repeat with another 1/2 cup into the other half, again making sure the plunger rod is in the screw thread position.

2. Lift out the plunger rod and lay it in the centre of one half of the rice. Press firmly down, making sure that the end plate is in position at the screw thread end. Repeat for the other half. This will provide a neat, straight groove. Lay your ingredients into the grooves.

3. Replace the plunger into the thread end in the screw channel with the end plate against the end of the thread.


4. Gently close the two halves together, starting at a 45º angle.

5. Clip the latches shut. Fit the end cap by lining up the marks and make sure it is secure by twisting to lock in place.

6. Hold the Bazooka in one hand and turn the plunger knob until the mark on the rod is reached (approx. 5 full turns). This will compress the rice mixture to the right consistency.

7. Twist the end cap to unlock and remove the cap. On a bench or tabletop, place a nori sheet glossy side face down with the longest edge closest to you. Push the plunger right through. Position the newly formed rice roll on to the nori sheet.

8.  Roll up the nori sheet. Wet the nori sheet at the joining end with a little water to ensure that the overlap sticks.

9. To give the roles a neat shape, use a bamboo sushi mat.

10. To allow the nori sheet to soften, leave for 15 minutes before slicing.
Moisten the blade of a sharp knife with water. Slice through. Wipe the blade of the knife clean after each cut. Using the cutting former will make the individual sushi evenly shaped and professional in appearance.