Review on Complete Sushi Making Kit: Featuring Sushi Bazooka Maker, Mold Sets, Bamboo Mat, Chopsticks, Knife, And DIY Roller Machine For Homemade Sushi by Dave Butler

I was skeptical about buying another plastic contraption that would end up sitting on my shelf and I'd never use. This is not one of those an I plan on using it often. This device made it SO easy to make sushi (I made fake sushi with cooked chicken and sweet potato). I first tried making it the traditional way with just the bamboo mat and then with the sushi squisher.The sushi squisher is much better because you get a tighter roll with less air space and it's less likely to fall apart. You also get crisp ends that don't look ugly and you don't have to cut them off. (Although I like popping those into my mouth). ;)Tip 1: Since the sushi squisher makes tighter rolls, you'll have longer sheets of nori. I used scissors to precut the width I needed then rolled my sushi up. You'll also have excess in length that won't stay wrapped, cut that off once rolled.Tip 2: Keep the trimmed nori. If you have extra rice to make a partial roll, the smaller strips of nori can be used (see my photos for the small rolled sushi log on the nori pieces). LOVE that I can make smaller rolls with this device.Tip 3: Don't worry about getting the rice all the way up the sides of the white sushi maker reservoir. Try to get as much as you can, but the nice thing about the sushi squisher is it helps fill in the gaps once you press the plunger.Tip 4: when using your bamboo mats, wrap them in in a layer of cling wrap. I've seen this in recipes online. Great idea. Made it so much easier for clean up.