Make perfect sushi rolls every time with the Sushi Bazooka

Ingredients

• 2 cups Sushi Rice (cooked, cooled, seasoned with rice vinegar)
• 2 tablespoons Rice Vinegar (mixed into the rice for flavor)
• 8 ounces Imitation Crab (shredded or chopped for the filling)
• 2 tablespoons Mayonnaise (mixed with imitation crab for a simple salad)
• 0.5 medium Cucumber (seedless, thinly sliced)
• 1 whole Avocado (ripe, sliced)
• 4 pieces Nori Sheets (full‑size sheets for rolling)
• 1 teaspoon Black Sesame Seeds (for garnish)
• 1 teaspoon White Sesame Seeds (for garnish)
• 1 tablespoon Tobiko (Flying Fish Roe) (adds a pop‑in‑your‑mouth texture)
• 2 stalks Green Onions (finely chopped for garnish)
• 1 spray Coconut Cooking Spray (to coat the sushi bazooka for easy release)
• as needed Water (for wetting hands and knife)

Instructions

1. Prepare the Sushi Bazooka

   Lightly coat the interior of the sushi bazooka with coconut cooking spray to prevent the rice from sticking.

   Time: PT2M

2. Season the Rice

   Wet your hands, grab the prepared sushi rice, and gently fold in rice vinegar until evenly flavored.

   Time: PT5M

3. Load Rice into the Bazooka

   Press the plunger into the bazooka, fill the chamber with seasoned rice, and push the plunger back to create a solid rice column that reaches the edges.

   Time: PT5M

4. Add Fillings

   Open the bazooka and fill one side of the rice channel with the imitation crab salad, the opposite side with thin cucumber strips, and the remaining side with avocado slices. Keep fillings away from the rice edges.

   Time: PT5M

5. Assemble the Bazooka Hinge and Cap

   Snap the two hinge tabs into their slots, close the clasp, place the end cap, and screw the handle down to compress the roll tightly.

   Time: PT3M

6. Wrap with Nori

   Lay a nori sheet on a clean surface, position the compressed rice cylinder on it, wet the top edge of the nori with a fingertip, and roll tightly, keeping the roll as dry as possible.

   Time: PT4M

7. Release the Roll

   Remove the bazooka lid, press the back of the cylinder to push the roll out onto the nori, and gently shape it with your hands.

   Time: PT2M

8. Slice the Roll

   Wet a sharp knife, cut the roll in half, then each half again to make four pieces, and finally cut each piece into bite‑size sections. Wipe the blade between cuts.

   Time: PT5M

9. Garnish and Serve

   Arrange the sushi pieces on a plate and sprinkle with black and white sesame seeds, tobiko, and finely chopped green onions.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g