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Sushezi makes becoming a sushi chef easy
Becoming a sushi chef takes years of training under a sushi master in Japan. You need a delicate touch and you need to know how to handle every type of fish. It's not like flipping burgers, it's an art form. Unless you have the Sushezi Sushi Tube, in which case it's totally a piece of cake.
Simply stuff the tube with rice, load in whatever fish or filling that you want, then pop the sushi roll out and slice it up. It's as easy as sushi will ever get for a non-Japanese sushi chef. And as an added bonus, it totally looks like a lightsaber, so you've got that going for you.
Taylor Gifts, via Book of Joe
By CJW at 2:22 PM ON 10/30/08
One time, I saw a tube filled with 100 live baby eels. That's a whole different kinda sushi though...
I'd buy this.
By A Bouts at 7:20 PM ON 10/30/08
This is so much better than the traditional woven bamboo mat used to roll the Cal Rolls. Oh wait, no it's not.
By gaffney at 7:53 PM ON 10/30/08
But you still have to roll it up in nori with the bamboo mat. You also have to get it out of the tube intact. It looks like it would be almost as difficult as the traditional way. Plus, this is only one type of sushi - what about all the other types?
By Weebork at 12:51 PM ON 10/31/08
Gee, and it looks nothing like a lightsaber! Go Japan ingenuity!
By Unique Gift Ideas at 1:26 PM ON 10/31/08
It isn't just sushi that's an art form. Many Asian countries value food on a much higher level than Americans do in the stand point of creativity, uniqueness, artfulness, etc..
By Pane at 9:17 PM ON 11/02/08
I have one =D
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Pane:
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