Making sushi using a Sushi Bazooka

1. Gather your ingredients: You'll need sushi rice, nori seaweed sheets, and desired fillings such as sliced vegetables, seafood, or cooked meat.
2. Prepare the sushi rice: Cook it according to the instructions and let it cool to room temperature. Season the rice with sushi vinegar or a mixture of rice vinegar, sugar, and salt. Mix gently to combine.
3. Assemble the Sushi Bazooka: Separate the two halves of the Sushi Bazooka. Moisten the inside with water to prevent the rice from sticking.
4. Place the nori seaweed sheet: Lay a nori sheet on a clean, flat surface. The rough side should face upwards.
5. Add rice to the Sushi Bazooka: Place a thin layer of sushi rice evenly inside one half, covering the entire bottom surface.
6. Add fillings: Add your desired fillings on top of the rice, arranging them along the length of the Sushi Bazooka. Be sure to fill enough to prevent difficulty in rolling.
7. Close the Sushi Bazooka: Bring both halves of the Sushi Bazooka together, aligning the edges. Secure them tightly, making sure there are no gaps.
8. Push out the sushi roll: Hold both ends of the Sushi Bazooka firmly and push the inner tube forward to push the sushi roll out. It should slide out smoothly onto the nori seaweed.
9. Roll the sushi: Carefully roll the sushi using the nori seaweed as a wrapper. Apply gentle pressure to ensure the roll stays firm and compact. The moisture from the rice should help seal the nori.
10. Repeat the process: Repeat steps 5 to 9 to make additional sushi rolls, using a new sheet of nori seaweed each time.
11. Slice and serve: Once you have rolled all the sushi, use a sharp knife to slice the rolls into bite-sized pieces. Wet the blade with water between each slice to prevent sticking. Serve the sushi with soy sauce, wasabi, and pickled ginger.

Remember, practice makes perfect, so don't worry if your first attempt could be better. Enjoy the process and have fun making delicious sushi rolls using your Sushi Bazooka!