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Our routine of Friday Night Kids Cooking is well entrenched now.  It’s their favourite night of the week.  Matteo (11) cooks the main, and Zara (7) in on desserts.  Matteo is really excited to try new things and has excelled at lasagna (cooking everything from the bolognaise & bechamel sauce), quiche (which he thinks he can make totally unaided next time), stews, and our new favourite – sushi.

Sushi has actually always been a favourite in our house – a quick and healthy takeaway for picnics and a guaranteed crowd-pleaser for a summer lunch.  We have made it at home with the traditional bamboo mat, and the kids have been involved, but it can be a bit fiddly, and you have to have your ‘squeeze and roll’ technique going for it to work properly.

But now we have this!

Life. changing.

It’s called the Sushezi, and was a gift from my Dad and his wife.  It’s totally awesome!

Basically it’s a hinged plastic canister, with a compression post.  You open the canister, lay the sushi rice on both sides, use the post to make a channel in both halves and lay fillings down the middle.  You then fit the post up one end, close the canister, screw the cap on and screw the post down a little bit to squish the rice down firmly.  Take the cap off and push the sushi out onto a sheet of nori.

Then you roll the sushi, and because it is damp, it picks up the nori as it goes.  Wet your fingers to seal the loose end on the roll and you are done.

You even get a little rack to hold the hand roll for easy slicing!

Genius.  Simple.  Perfect.  And very fun.

And very, very tasty too!

I’m not usually one for gimmicks, and I’m not being paid or anything, but this is seriously such a brilliant invention and comes from New Zealand – which makes me like it even more. I’m linking to it here, so you know what to ask for if you want one.  And there are videos on Youtube, but those were a little scary, so feel free if you want to explore but I’m not responsible……