4

Lay Waste to the Forces of Hunger With the Sushi Bazooka

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

See Also: We Welcome Our (Sushi) Robot Overlords See Also: Watch This: The Story of Sushi

Making sushi is hard and time-consuming. There's the monumental amount of prep work, the difficulty in making tender sushi rice, the actual hassle of rolling the sushi by hand. Professional sushi chefs use a "sushi mat" or makisu to keep all the stuff that's supposed to go inside the sushi, inside the sushi. It's not exactly an easy process and it is very technique-sensitive. Molds and forms have been used for centuries in the hopes of making the process that much easier.

Now, in the 21st century, we have finally reached the peak of sushi-making technology:

The Sushi Bazooka.

Now here's a video of the "Sushi Bazooka" in action.

The operation of the sushi bazooka is pretty straightforward. As with regular sushi molds, you prep your ingredients and then lay them into the mold. The only really unique feature is the plunger that allows you to, um, extrude the nearly completed sushi directly onto the nori. While this certainly looks like it makes rolling sushi easier it also looks like it mangles the rice just a little. So perhaps they're overstating their claim that this will instantly turn you into a "sushi master."

Of course if you want to buy one of these, and who doesn't want a sushi maker, it's probably wise to skip the $25 tag at Strapya-World. An identical sushi bazooka is sold through, who else, Wal-Mart.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.