My Journey to Making Perfect Sushi at Home

I've been fascinated with Japanese cuisine for about eight years now, and my husband and I have been making sushi at home for a while. However, I used to struggle with getting the hang of it, and it was frustrating. So, to avoid the hassle, we'd just order sushi from local restaurants and put my dream of making sushi at home on the backburner. But, fate intervened, and I got the chance to test the Andrewkim.studio Grand Maki Maker, which is the focus of my review today.

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KEY DETAILS

where to buy: on the official Makimaker website, online storesprice: 1,200 rublescontents: lid; spatula; frame; instruction manual; recipesmaterial: natural woodcountry of origin: RussiaPACKAGING

The Andrewkim.studio Grand Maki Maker comes in a transparent plastic box that's both convenient and reusable for storing the press.

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Right off the bat, the manufacturer lets you know on the front of the package which types of rolls this press is suited for.

It's specifically designed for making URAMAKEY and FUTOMAKEY rolls.

I've got to give credit to the Grand Maki Maker's creator, Andrew Kim, for developing and producing this press in Russia using traditional Japanese handcrafted techniques.

It's made from

natural wood.

In the box, you'll find:

Maki Meker GrandSpatulaInstruction manualRecipes

Let's take a closer look

Andrewkim.studio's Grand Maki Maker press comes in a transparent plastic box and is sealed with a special adhesive to keep everything in pristine condition during shipping.

When I opened the package, I was hit with the most amazing aroma of wood – it was like a breath of fresh air.

The rolling press is made of wood and consists of a frame, lid, and spatula. Details in the set are nicely polished, no rough edges, all parts are smooth, not scratchy. All angles are neatly beveled.

frame is rectangular in shape. One side has a branded logo burned into it. This frame helps form the roll perfectly.

and the reverse side lid is two-sided

One side is wider, allowing me to carefully remove the roll from the frame.

The other side is narrower, making it easy to create grooves for the roll's filling.

Spatula is also made of wood, and it's got the brand's logo burned in, along with a guide for cutting uniform-sized rolls. This thing's got multiple functions - you can use it to spread and apply rice, and it even doubles as a ruler. It's super handy for cutting rolls into six or eight equal parts.

The backside is smooth and one-tone

The spatula itself is thin,

with convenient finger grips.

The length of the spatula is half the roll's length.

Instructions

The packaging is cleverly designed so that after unpacking, it easily converts into two colorful booklets with recipes and instructions,

which provides a super clear guide on the entire process of making sushi with the press, even including a small "business card" with the manufacturer's contact info - I actually gave mine to my friends as a keepsake.

The instructions include step-by-step information on making a roll with some small pictures.

There's also information on safety precautions and usage guidelines.

And there's even a personal message from Andrei Kim

Dear friends,

I want to sincerely thank you for choosing a product that we've put our heart into.

Please carefully read the instructions, and you'll be making sushi like a pro, even if you're a complete beginner.

I was stoked to find that the instruction manual came with some tested recipes for sushi rolls. I've got to say, the booklet's design is super eye-catching, and the information is broken down into super detailed steps – even a sushi newbie like me could follow along without a hitch.

The recipes themselves are pretty straightforward, but the end result is seriously delicious.

I was also really impressed with the 'tips and tricks' section – it was actually super helpful, and I found some really useful advice that I'd never seen before.

Now, onto the best part – the actual cooking process!

With all the ingredients at hand, I decided to surprise my husband with a special birthday treat.

So, we'll need

I used the regular kind from Krasnodar.Rice vinegarGingerVasabiSmoked salmonNori leavesSmoked roeViolette cream cheeseCucumbersSoy sauce, avocado, crab sticks (those were off-camera)

I've got all my ingredients ready, now it's time to start the preparation process. There's a tiny nuance that you can't overlook, or the whole process will be a total pain, and your rolls will be a disaster. Here's the thing: you need to prepare a bowl of water and add a bit of rice vinegar for smearing the frame, your hands, and the spatula; and before each use, you've got to smudge the frame, the part of the lid you're using, the spatula, the knife, and your hands.

Prepare a bowl of water and add a splash of rice vinegar for smearing the frame, your hands, and the spatula; Before each use, make sure to smudge the frame, the part of the lid you're using, the spatula, the knife, and your hands.First things first, I needed to cook the rice. I did it in a pot, since I don't have a rice cooker. I followed the recipe in the booklet to the letter.

Transfer 400 grams of rinsed rice to a 2-3 liter pot and add 2 cups of water. Put it on the stovetop on high heat. Once it starts boiling, reduce the heat to medium and let it simmer for 10-12 minutes, or until the water above the rice has evaporated. Then, cover it tightly and let it cook on low heat for another 10 minutes. Turn off the heat and let it sit for 15 minutes.

After that, I opened it up, let it cool a bit, and seasoned it with suzuki sauce.

To season the rice, I used

100 ml of rice vinegar

80 grams of sugar

10 grams of salt

I mixed rice vinegar, sugar, and salt in a small bowl, then heated it over low heat until everything dissolved, without bringing it to a boil.

After letting the seasoned rice sit for 30 minutes with the lid open, it developed the perfect consistency.

TIME TO MAKE FUTOMAKI

Futomaki or thick rolls are a traditional type of roll with a complex filling, where the rice is inside and the nori is wrapped around the outside.

Next, I placed a sheet of nori with the glossy side facing up on a dry cutting board – I used a regular wooden board. I dampened my makisu with water and placed it on top of the nori.

Then, I added the filling

Using a dampened spatula, I spread the rice out evenly, but didn't press down too hard – it should be loose and fluffy. By the way, my spatula was really handy to use.

Next, I gently spread the rice outwards with the spatula, creating a V-shaped groove.

Finally, I dampened the thin edge of the lid and inserted it into the prepared groove.

To assemble the roll, I carefully push the filling in, leaving about 5-6 mm at the top, then gently pull out the lid.

Next, I add my favorite filling to the hollowed-out space.

I'm using crab sticks, cream cheese, and cucumber today.

Using a spatula, I press the rice down at the top to compact it.

Then, I use the lid with the wide side, making sure it's well-soaked with water. I press down on it with my thumbs and lift the rim with the other fingers.

Next, I remove the lid, and if it doesn't come off easily, I use a knife to help.

Finally, I wrap my square rice roll in nori seaweed, making sure to moisten the edge of the nori so it sticks to the roll. And voila, I get a beautiful, neat 'sausage'.

Let's take a little break for 2-3 minutes and then we'll get rolling.

Time to make some uramaki

Uramaki is a type of sushi roll that's been turned inside out. It's a style where the nori seaweed is wrapped around the filling, rather than the other way around.

I'm using a makisu maker to help me get the perfect shape. First, I'm placing the frame on a damp surface. Then, I'm filling it with rice, but not packing it down too much - I want it to stay loose and fluffy.

Next, I'm using a spatula to create a V-shaped groove in the middle of the nori seaweed. I'm placing it on top of the rice, and then using the lid of the makisu maker to gently press it down.

Make sure the narrow end of the lid is dry before you use it.

Once I've removed the lid, I've got a nice little pocket to fill with my favorite ingredients - in this case, avocado, cream cheese, and pickled cucumber.

I'm giving the nori a quick spritz of water to help it stick together, and then I'm closing up the roll.

Finally, I'm adding a bit more rice on top to seal everything in place. I'm making sure to smooth it out evenly, so the roll looks perfect.

Using the lid with the wide side, I soaked it in water first, then pressed down on it with my thumbs and lifted the frame with the other fingers.

I love rolling these up in toasted sesame seeds, parsley, or tobiko (flying fish roe) for a delicious snack.

My husband and I also enjoy making tempura rolls - we'll need:

A tempura roll

For the filling, I used avocado, cucumber, and cream cheese.

Next, I prepared the batter

I mixed 2 eggs with 2-3 tablespoons of flour, added 3 tablespoons of soy sauce and 1 tablespoon of milk, then coated the roll in the batter and finally panko breadcrumbs (I used regular breadcrumbs instead of tempura mix).

Then I deep-fried it in vegetable oil until golden brown, drained the excess oil on a paper towel, and voila - it's ready to be sliced.

Now it's time to slice the rolls - I used a spatula to do this. As I mentioned earlier, the length of the spatula is half the length of the roll.

I was really stoked to be able to cut my sushi rolls into 8 equal pieces. With the ruler, it's super easy and quick to get them all the same width.

One thing to keep in mind when cutting the rolls is that you need to keep the knife moist - if you don't, they just won't cut properly.

I'm really happy with the results of my first time using the Andrewkim.studio Grand Maki Maker - it's been a real game-changer for me.

Here's a closer look at the hot rolls.

Care and Maintenance After use, give it a good rinse under the tap, wipe it down with a soft cloth, and let it air dry.

Don't put it in the dishwasher, or you might damage the thing.

Even after cleaning, I noticed a few tiny scratches, but the manufacturer says it's okay to use a gentle sanding block to smooth them out.

KEY FEATURES

It's made from real wood;It's built to last;It's compact and won't take up too much space;It's a breeze to use in the kitchen;The instruction booklet is super helpful and has all the info you need;It comes with a handy little cutting tool that makes rolling sushi a cinch;It's low maintenance and easy to clean.CON

None that I could findVERDICT

With the Grand Maki Maker from Andrewkim.studio, making sushi rolls is a total breeze. It's a joy to use, and I love that the instruction booklet is written in plain English, making it super easy to follow.

We even used it to make a delicious spread for my husband's birthday dinner.

I've got to say, the homemade sushi rolls turned out just as good as the ones from a pro. That's a big thumbs up from me - I'd definitely recommend this product to anyone. And let me tell you, we've got a new addition to our family that's been a real game-changer - I'm absolutely loving it! Thanks for reading, and I'll catch you all in the next one! Yours truly, Mama Deniski