I have to be honest, the first time I used the Maki Maker I was not impressed, my sushi came out looking awful and broke when I tried to pick it up. However, I have since figured out that the problem was not with the maki maker, but with my methods, rice and the sharpness of my knife.
I have since made sushi many times in the maki maker and I absolutely love it, although not conventional I will not make sushi any other way, it is small and easy to use and easy to store, and like most Tupperware it is dishwasher safe making the cleanup a breeze!
It is not only fun to make your own sushi, but also very cost effective, meaning you can make (and eat) so much more of it.
Your rice needs to be just right so here is how you are going to get it just right:
Wash and Drain Sushi Rice
Use 1 Part Rice to 3 Parts Water (Usually I use 1 Cup of Rice and 3 Cups water - it makes a lot of sushi)
Cook for 15 min in the Tupperware Rice Maker, don’t open it or drain it
Let it cool down (about an hour or two - to speed up the process you can put the rice maker in a basin of cold tap water.)
Using a paddle scraper mix in 3 TBS Rice Vinegar
The rice comes out perfect every time if you don't have a Tupperware Rice Maker GET ONE!
Now Watch this video
What you need:
Ready Made Sushi Rice
A glass of water to rinse your utensils in
Clean work surface
Sushi Fillings (Avo, Cucumber, Tuna, Salmon, Crab-sticks etc)
Nori sheets cut in half
Sushi Mayo (optional)
A small spatula
*Don’t use metal utensils in Tupperware, it will scratch and that is not upheld by the guarantee.
Always make sure the sushi maker is oiled, or brushed with water. (I just use cook and spray, it is easier)
Keep wetting your spatula when you work with it preventing rice to stick to it.
Don’t overfill your sushi maker.
Use a sharp & wet knife when cutting your maki roll, otherwise it will fall apart.
Practice makes perfect!
Soy Sauce (to make this meal Gluten free, use Gluten free soy Sauce)