- Welcome back to Kitchen Gadgets.
Today, we're testing Perfect Roll Sushi Maker
and the Sushi Bazooka.
I made something similar to sushi
at my restaurants all the time.
It's called kimbap, it's like the Korean style sushi,
but it's basically the same idea.
Now, as a chef, I would still stick to my bamboo mat,
just because I also like doing things with my hands
at all times.
Starting with the Perfect Roll Sushi Maker.
The price tag on this one, $10.
For pros and beginners alike, it's in a stylish black,
and dishwasher safe.
You're supposed to lay the nori here
and basically what it's supposed to do is
pull it tight together
and that's where the difficult part is.
If it's too tight, then your nori will rip,
and then it'll, like, burst.
If it's too loose, all the ingredients in the middle will
kinda like fall apart and it'll be hard to cut.
This is supposed to prevent all those things from happening.
The first thing, we would have to cut the nori
to the shape of the little insert mat.
Already you have a loss of this.
And I'm gonna do the shiny side down.
I'll take a little bit of rice, cucumbers, avacado,
and then a little bit more rice.
Latch, you'll see the little clip.
Pull this to the other side and then
you're supposed to pull.
There it is.
I know that it's gonna be a little loose and right here
already, maybe it's because it's my first time using this.
This is not a good sign 'cause it's probably gonna fall
apart or the shape is gonna be a little funny,
and then you can kinda tell that all the middle ingredients
are at the end where the opening is.
So, that makes me a little nervous.
So, the Bazooka is so interesting
and there's a lotta thoughts that are
going through my mind when I see this,
and it is priced at $6.69.
You're not cutting the nori.
This is for the exact size of a roll.
First thing, you'll put a little bit of rice
on each side of the Bazooka.
Just like saying that too, Bazooka.
It looks even, cucumber, avacado.
Plunger goes in at the end.
You are supposed to close, like that.
There's a cap at the end and what this cap is supposed to do
is make sure that the end of your sushi is nice and tight.
Sushi inside is supposed to go right on the end of the nori.
It's kinda fun.
At this point, you just roll.
That was really easy!
When you cut into sushi, that's when you know
how good your sushi roll is, but let's cut into it
and see what it looks like.
Perfect Roll Sushi Maker, you don't want any loose nori.
It's too loose, I mean, I can already tell.
Does not look very nice.
To me, that's like very ugly, bad sushi.
The Sushi Bazooka, let's cut it
and see how the inside looks.
Wow, it's pretty damn even and the best thing about it,
it's really tight, I mean this is pretty beautiful.
I think to get it a little bit more perfect, I need a
little bit more practice with this specific machine.
I would probably put less rice in the bottom part
and try to make it more even
and I think I have to do a better job at pulling
because that's - it's too loose.
Compared to the Sushi Bazooka, which is perfectly tight
and compact and it's not gonna fall apart.
So, you do the math.
It's simple and the sushi looks beautiful and honestly
I would recommend for first-timers.
The Sushi Bazooka, which is $3.31 cheaper than the
Perfect Sushi Roller, takes the cake.
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I'm actually a little bit nervous
because I think I'm gonna lose to the Skinzit
and I know that usually the knife skills always win
on this show, but I feel like I'm gonna be the first one--