How exactly do you use this product? What does it do for you in the sushi making process?
894630
This thing makes perfect sushi rolls. We use this often. Well worth the $$$$$
894631
Hi: Instead of rolling the sushi by hand, you put the rice on both sides and the ingredients down the center. When you push this, it compacts the rice so that when you slice it the rice won't fall apart as it would if it was loosely compacted by hand.
894632
Just put your sushi rice in the sushez, add whatever you like in your rolls, close it up and plunge it onto the seaweed. It helps make your rolls nice and tight so they don't fall apart. Does the rolling for you. There is a video that you can click on that is very helpful.
894633
Use it to make all kinds of sushi rolls. Actually my kids use it more than I do. It easy to use, like I said my kids are now the household sushi chefs. It got them coming up with their own combinations of ingredients. It's actually a fun time for our family.
1480151
You know, I don't really know, I've have never tried it. I just rinse it out after I use it. Sorry I'm not much help.
1625835
I always use my homemade batch as a starter. My first batch I divide up into 3 tablespoon servings into multiple ziplock snack bags that I put in the freezer. The culture will keep when frozen, plus it is your strongest batch. Make another batch with 3 tbl spoons from the 1st batch. Then I eat my yogurt and leave over about 3 tbs for the next batch over and over until one batch seems a little too loose, then go to the freezer and start over. Think of the savings!!!
2255648
This is short grain white rice, which is the most commonly used rice to make "sticky rice" for sushi. I am a novice sushi maker myself and this the only rice I use for my home made sushi. You'll want to read up on how to prepare sushi rice but I can give you my general steps. First, I wash the rice in a strainer until the water runs as clear as possible. Otherwise, the rice powder from processing and packaging will make your rice overly sticky. Next, I soak the rice in my rice maker for 30 minutes, then I use the white rice setting and cook until done, then I leave the rice in the machine on the warm setting for 30 minutes. Afterwards, I season the rice with my rice-vinegar sushi seasoning mix and fan to cool. These basic steps will give great tasting sticky rice.
169977
You mix it with a small amount of warm water using a small whisk and then you add the slurry to more water, either hot or cold. Also you can use it in smothies as is.
283034
It is possible to make sushi rolls with the nori (seaweed) on the inside of the roll, rather than on the outside, although you can also make it entirely without nori. The trick I used to doing nori inside rather than outside is to do a very thin layer of your rice lining the Sushezi (no more than roughly 1/4"), then I would lay the nori on top of that layer of rice, then add the ingredients you want for the inside, repeating this for both sides of the Sushezi mold. That's how I did it, although I don't plan to do it again, only because I don't like nori and only used it in one roll for my fiance. It required a fairly sharp knife to cut clean through the nori and rice without it falling totally apart. It is possible to make sushi rolls with the nori (seaweed) on the inside of the roll, rather than on the outside, although you can also make it entirely without nori. The trick I used to doing nori inside rather than outside is to do a very thin layer of your rice lining the Sushezi (no more than roughly 1/4"), then I would lay the nori on top of that layer of rice, then add the ingredients you want for the inside, repeating this for both sides of the Sushezi mold. That's how I did it, although I don't plan to do it again, only because I don't like nori and only used it in one roll for... » Read More It is possible to make sushi rolls with the nori (seaweed) on the inside of the roll, rather than on the outside, although you can also make it entirely without nori. The trick I used to doing nori inside rather than outside is to do a very thin layer of your rice lining the Sushezi (no more than roughly 1/4"), then I would lay the nori on top of that layer of rice, then add the ingredients you want for the inside, repeating this for both sides of the Sushezi mold. That's how I did it, although I don't plan to do it again, only because I don't like nori and only used it in one roll for my fiance. It required a fairly sharp knife to cut clean through the nori and rice without it falling totally apart. « Show Less
1305066
I made a batch with soymilk and it turned out great. I added 2 tbsp. of kuzu root powder as thickener and left it in the machine for 11 hrs. I also heard that soymilk powder works well too. Since I prefer sour yogurt, I didn't use any sweeteners.
1627906
I deep condition with it, utilizing a "conditioning heat cap" , usually for 45 minutes on HIGH heat. I also utilize theEQyss Premier Cream Rinse and the Mega-Tek Pet Rebuilder. And I use my imagination with the rest, an egg, honey or other products(leave in so long, rinse out products). One product I use on my edges, is "Organic RootStimulator Hair Mayonnaise, It REALLY worked for me! I PRAY it works for you!
2251386
You need to use unprocessed soymilk for this machine (You can't use processed milk to make tofu in general). To get this milk, you need to use a soy milk maker which is quite a budget. What I use now and is working really great is to use a soyflour that I buy from wholefoods to make the milk easily (it has to be unroasted soyflour though). Just mix one part of soyflour to 3 or four parts of water and bring to boil on low heat while wisking it slowley. Let simmer for few minuts and continue wisking and make sure it will not boil over. Whallaaaa ... you have a great and cheap soy milk. You can use (but you don't have to) a strainer or cheese cloth to strain it if you have any pulp or so..... This milk works great with this machine. I also found that you can use lemon juice or vinegar or even lemon salt to get the milk to coagulat nicely instead of using Nigari. I didn't try to use it in this machine yet and see how the final product will look/taste like. It adds some acidety to the taste of the milk, so you may use it if you are creating flavoured tofu with soysauce or other flavour..
1664821
You put a few drops of essential oils directly into the water. I add the water and then add in a 5-10 drops of lavender or peace and calming by Young Living. You just dump it would and rinse with hot water. The water container top portion is top rack dishwasher safe. The bottom part I gently scrub with a old toothbrush to clean. I swap out the water daily and give it a good scrub every few days or if I change essential oils. I doubt there is a warranty it is a cheap Chinese product but we love it and use it probably 5-8 hours a day for the past few months so I certainly got my money's worth from it so far. You put a few drops of essential oils directly into the water. I add the water and then add in a 5-10 drops of lavender or peace and calming by Young Living. You just dump it would and rinse with hot water. The water container top portion is top rack dishwasher safe. The bottom part I gently scrub with a old toothbrush to clean. I swap out the water daily and give it a good scrub every few days or if I change essential oils. I doubt there is a warranty it is a cheap Chinese product but we love it and use it probably 5-8 hours a day for the past few months so I certainly got my money's worth... » Read More You put a few drops of essential oils directly into the water. I add the water and then add in a 5-10 drops of lavender or peace and calming by Young Living. You just dump it would and rinse with hot water. The water container top portion is top rack dishwasher safe. The bottom part I gently scrub with a old toothbrush to clean. I swap out the water daily and give it a good scrub every few days or if I change essential oils. I doubt there is a warranty it is a cheap Chinese product but we love it and use it probably 5-8 hours a day for the past few months so I certainly got my money's worth from it so far. « Show Less
1658901
ARE you supposed to use this 'water' full strength..it says 2x concentrated on label? there are NO actual directions about adding this product to your steamer?
972072
you are right. Unfortunately, I just folded them and ate them. I didn't try and actually make sushi. But folding them always separated them.
127278
it does have a fishy smell but not fishy taste; therefore, you can't add it to any dishes. It tastes very salty. So, usually, people use it in tiny amount.
76708
Yes a bit. I purchased this product to make dashi. It's not a product I eat but to only flavor liquids and then discard.
2259971
I use it in my tea. When I put the hot water in my cup to steep for 3 minutes, I place the Yacon bottle upside down in hot water in a coverered thermal container. When the tea is steeped (3 minutes) I removed the yacon bottle (with tongs) and shake it up. This works for all but the very last bit. At the end I add a couple teaspoons of hot water and shake it. I get all of the product this way and use it daily, just in my morning tea. I love the taste...
1846530
Regardless of the stone or quality you should always presoak it. It helps remove all the build-up in the stone and makes the some alittle softer so you don't wear away at your knife as much. I've been a sushi cook for 4 years now and I sharpen my knives at least 2/3 times a week.
482667
Mostly to serve Sushi. Some people cook on them (like salmon) but I don't. I've also crushed them for use like regular salt.