Tutorials

From rice to roll

Short videos and step-by-step guides for every tool in your kit. Start with the main tutorial, then come back whenever you need a refresher.

4:06
Start here

Using the sushi kit

A full walkthrough of the kit: preparing the rice, rolling on the bamboo mat, using the sushi bazooka, and slicing clean pieces with the knife.

0:14

The sushi bazooka

A quick look at loading and pushing out a perfect roll.

0:29

Unboxing the kit

What's in the box and what each piece is for.

The foundation

Perfect sushi rice

Good sushi starts with the rice. Makes enough for 4 to 5 rolls.

You need

  • 3 cups sushi rice
  • 3½ cups water
  • ½ cup rice vinegar
  • 2 tbsp sugar
  • 2 tsp fine salt

Steps

  1. Warm the vinegar, sugar and salt until dissolved.
  2. Cook the rice with the water.
  3. Spread the rice out and pour the seasoning over it.
  4. Fold it in with the rice paddle, then let it cool to room temperature.
Finished maki rolls next to the sushi knife on a wooden board
Step by step

Two ways to roll

The sushi bazooka on a bamboo mat with cut cucumber

With the sushi bazooka

  1. 1Open the bazooka and brush the inside with a little oil so the rice won't stick.
  2. 2Fill each half with about ½ cup of seasoned rice.
  3. 3Press the plunger rod into the rice to make a channel, then lay your fillings in it.
  4. 4Close the two halves, lock the clips and twist on the end cap.
  5. 5Push the roll out onto a sheet of nori, wrap it up, and slice with a wet knife.
Slicing fish with the Alas sushi knife

On the bamboo mat

  1. 1Cover the mat with plastic wrap and lay a sheet of nori on it, rough side up.
  2. 2With wet hands, spread a thin, even layer of rice, leaving a strip of nori bare at the top.
  3. 3Line your fillings across the middle.
  4. 4Lift the near edge of the mat over the fillings and roll away from you, pressing gently.
  5. 5Seal the bare edge with a little water, then cut into 6 to 8 pieces with a wet knife.