Discover How You Can Start Rolling Perfect Sushi Like A Sushi Chef In Minutes… Even If You’ve Never Made Sushi Before

The secret “Sushi Chef” used by HUNDREDS of successful sushi shops, trains, franchises, and wholesalers, including Sushi Sushi, Go Sushi, Wasabi Warriors, Wok Me, Sushi Hub, Hero Sushi, and many more…

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If you’ve ever wanted to start a sushi business, but have hesitated at the idea because you’ve never made sushi before…

 

Or if you currently make sushi by hand, and need a way to make better quality sushi, faster and more consistently…

 

You are not alone.

In fact, thousands of sushi businesses around the world have faced these same questions.

How do you keep up with hungry customers and roll hundreds of rolls of sushi every hour, and more importantly, roll high quality rolls consistently – no matter who is in the shop?

Now, before I answer that question, and reveal the technology developed by the Japanese to solve those problems – let’s look at some of the common problems that hold people back from starting, or running a successful sushi business:

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There Must Be A Better (And Faster) Way To Make Sushi!

[text_block style=”style_1.png” align=”left”]Those six problems led the original creators of sushi – the Japanese – on a journey to find a solution to help tens of thousands of sushi stores make better sushi, faster – and feed millions of Japanese every day.

Now, Japan has refined food culture – people are very picky about the food they eat.

Unlike people from many Western countries, the Japanese can detect very minute differences in quality and taste between foods and have been trained since childhood to appreciate high quality food.

You can see this in the years of training that sushi apprentices spend to become a sushi chef.

In many sushi bars, apprentices spend years JUST learning how to wash and prepare the rice – BEFORE they are even allowed to touch or prepare the actual ingredients (which can take them many more years to learn after that).

And then it can be another number of years before they are allowed to prepare and make sushi for an important client of the restaurant.

In fact, it is not uncommon for sushi chefs to work for decades under the watchful eye of their master chef (who can be 70, or 80 years old).

It is this kind of dedication to excellence and standard the Japanese hold themselves to.

And it was this kind of standard that the solution to the problems of hand rolling sushi – would have to measure up to.[/text_block]

What The Japanese Needed From Their “Sushi Solution”

[text_block style=”style_1.png” align=”left”]The Japanese had to come up with a solution that was able to feed the millions of busy Japanese who ate sushi everyday (think of Tokyo) – which meant that it had to be a quick, but reliable solution that would keep up with the enormous demand for sushi in Japan.

Secondly, it would have to be a compact solution. In busy cities like Tokyo and Osaka, rent is costly, and any extra room taken up in a sushi shop can skyrocket costs and destroy profitability. The solution to increase the output or sushi would have to take up minimal space in a shop.

And lastly, it would have to consistently make quality sushi that would rival the hand-made sushi made by the best sushi chefs – and satisfy the refined palate and taste of the Japanese customer.

Any sub-par sushi would not be accepted by the Japanese public, and the solution would have to make sushi to an extremely high standard.[/text_block]

The Rise Of A New “Sushi Chef”

[text_block style=”style_1.png” align=”left”]By the 1950′s the Japanese had already started to develop rice processing technologies that would help them speed up the production of rice to keep up with a growing population, while still maintaining the high quality demanded by Japan.

So when the need for technology that would help speed up the production of sushi, came – a good base was already there.

Despite this, it would take a few decades of research, development, planning and trial, before the Japanese were able to develop the technology necessary to fulfill all the requirements necessary to help sushi businesses.

But they did end up successfully developing that technology.

The first sushi “robots” were produced in 1981. These unique robots helped automate much of the sushi-making process – helping shops churn out more sushi to feed hungry crowds.

With Japan’s philosophy of “Kaizen”, or continual improvement, sushi robots were continually refined by its original maker, Suzumo – with newer generations of sushi machines developed to automate different processes in the sushi shop.

The machines got faster and faster, better and better. And the quality of the sushi produced by the machine got so good that tens of thousands of shops all around Japan started using them.

Soon, sushi machines were everywhere in Japan, helping sushi shops wash rice, mix rice, sheet rice, roll sushi, cut rolls, make nigiri, and even produce sushi on an industrial scale to stock supermarkets, and feed entire schools!

Once these sushi machines passed Japan’s rigorous testing and acceptance – the word soon spread to other countries, and the machines soon found their way into sushi shops around the world – including Australia.

Despite their common place in sushi shops in Australia and Japan, very few people, even today, are aware of these “secret sushi chefs behind the counter” – machines that work tirelessly to create sushi for millions of people every day.

They are so good, that most people today are not even aware that the sushi they buy at their favourite shop – is made using one of these machines. Look carefully next time you buy some sushi. You might just see one of these machines in the background helping the shop!

Why have they become so popular with sushi business owners?

Because they help anyone, no matter how experienced, to become a “sushi chef” and create top quality sushi that is often ‘mistaken’ for hand made sushi. They are ‘qualified sushi chefs’ that work tirelessly without breaks, never get sick, don’t need to be paid, work over time without complaining, never takes holidays, and will always make great tasting sushi.

They are a way to increase your productivity, save room, lower your labour costs, and create more consistent and hygienic sushi – no matter who is in your shop.

Which means you can run your sushi business more smoothly, and more profitably with sushi machines.[/text_block]

Pick The Right Machine To Make Your Sushi Rolls

[text_block style=”style_1.png” align=”left”]There are three models available to help you make sushi rolls, each of them with different functions to help different types of sushi businesses.

Here is some more information about each, and which model is suitable for your business.[/text_block]

Features & Comparison

[text_block style=”style_1.png” align=”left”]Below you’ll find out more about the features and technical specifications of each machine for comparison:[/text_block]

Questions We Frequently Get Asked About The Machines

[text_block style=”style_1.png” align=”left”]We get asked plenty of questions about the machines. Here are some common ones that people ask:[/text_block]

• Do the machines cook the rice too?

  No. You need to cook the rice first, mix it with sushi vinegar (sugar, salt, rice vinegar), and then put it in the hopper of the machine.

• Is there a heater inside that keeps the rice warm?

  No. A heater in the SVR-NXA to keep the rice warm is not possible due to ETL and CE certification requirements. Heaters can also dry out the sushi rice.

  However, the hopper is made of resin which keeps it well insulated and retains heat for as long as possible. The cold rice / warm rice setting also overcomes the change in density once the rice cools down.

• Can I make different sized sushi rolls with the SVR-NXA?

  Yes, you just need to swap the forming plates, and adjust the pushup roller setting.

  Forming plate sizes available include 25mm, 35mm, 40mm, 46mm (this dictates the diameter of the final roll)

• What is the difference between the 180mm roller and the 200mm roller option?

  The SVR-NYA comes with two internal roller size options: 180mm and 200mm. These are suitable for making 180mm long rolls and 200mm long rolls respectively.

  The Japanese standard is 180mm, while other customers (typically Korean customers) prefer to make a longer 200mm roll.

• Should I buy the SVR-NYA because it is cheaper than the SVR-NXA/SVR-BXA and just hand roll the sushi myself?

  Though the SVR-NYA is slightly cheaper than the SVR-NXA and SVR-BXA, it is not a wise decision to buy the SVR-NYA solely for that reason.

  People buy the SVR-NYA because A) they want to create very large diameter rolls that aren’t possible with the SVR-NXA or SVR-BXA. or B) hand-rolling is a vital part of the customer experience. E.g. in sushi bars or sushi trains where the customer wants to see the chef roll the final product by hand.

  Since the SVR-NXA and SVR-BXA can speed up your production and increase productivity by automating the rolling process as well, you will save more time, and therefore more money, by purchasing the SVR-NXA and the SVR-BXA if hand-rolling is not a vital part of your shop’s customer experience. E.g. takeaway shops.

• Can I make inside out rolls with the SVR-NXA?

  Yes, no problem. Just put the nori on top of the rice sheet after it is dispensed (rather than putting the nori, and then dispensing the rice sheet on top of it).

• What if I don’t want square shaped rolls with the SVR-NXA?

  The rolls aren’t a perfect square as the rice in the roll will loosen over time, and you will get a rounder (though not perfectly circular) roll.

  If this is your only concern, please bear in mind that 90% of sushi shops out there use the SVR-NXA and are not worried about the shape of the sushi roll. They think that the increased speed and ease of operation over the SVR-BXA makes it the better choice.

• Do the machines cut the rolls into pieces too?

  No. If you would like to cut the roll into smaller pieces, get the SVC-ATC sushi roll cutter.

• Is hand-rolled sushi better than machine rolled sushi?

  It’s a common misconception that hand rolled sushi is superior to machine rolled sushi. The quality of hand-rolled sushi depends on the chef’s experience.

  Rolling by hand introduces other problems such as hygiene, letting the roll go cold and dry due to too much handling, and inconsistent rolls.

  Machine rolled sushi is very consistent, minimises handling and exposure to air and human contact (more hygienic). And all settings can be modified to ensure that the sushi is rolled just the way you want it to – and the same way, every time.

  Something that is not the case when rolled by hand.

• How long do the machines last and how reliable are they?

  Suzumo machines are very durable, with many units 15 – 20 years old and still running without problem (bear in mind that the quality of the newer machines is even better).

  You do get wear and tear after a few years like anything mechanical – with things like bearings and sensors needing to be cleaned or replaced after the 3 – 5 year mark.

  In the first 1 – 3 years of operations, you shouldn’t have much problem with it, except for user related problems (not knowing how to use the machine correctly).

  Suzumo machines are the highest quality machines on the market. Just ask around.

What You Get When You Buy A Suzumo Machine

[text_block style=”style_1.png” align=”left”]If you are interested in buying a Suzumo sushi machine, the machines come with:[/text_block]

• 1

  Backed By Our 12 Month Parts and Labour Warranty

  All our machines come backed with our 12 month parts and labour warranty. Unlike other companies who only cover you for parts cost, and still charge you for service calls and travelling costs. We cover you with parts AND labour – including travelling costs.
  We believe in that our Suzumo machines are the highest quality out there on the market, and want you to have the same piece of mind.
  We also offer the option of a 5-year extended warranty – though this is usually only necessary in a few exceptional cases.

• 2

  Delivery Included to Anywhere In Australia

  We take the hassle out of calculating delivery costs by including delivery to anywhere in Australia with all our sushi rolling machines.

• 3

  Installation & Training Included (Except For The SVR-NYA)

  We will send our technician to help install and train you on how to use the machine – at no extra cost. This means that you will be left knowing how to comfortably use your machine to roll sushi quickly, and perfectly.
  The SVR-NYA is a very easy machine to setup and use (just plug in the power point and start), so does not require or include installation and training.
  Please note that for exceptional locations, like mine sites, installation may need to be done by yourself, and training done over the phone, due to OHS and access restrictions for external parties.

• 4

  Spare Parts Available

  If you’ve ever imported a machine, you’ll know how hard it can be to find spare parts when your machine breaks down.
  We have been partnering with Suzumo for over 20 years, and have stock of many common parts to ensure that if something happens, your machine is back up and running as soon as possible.
  If we don’t have the parts, we can order them straight in from Japan (older models may require a wait of a few weeks if there is no stock).

• 5

  Technicians To Handle Your Servicing Requests

  If you are having an issue with your machine, our technicians can typically help you diagnose the situation over the phone.
  Most problems can be easily solved over the phone. But for tougher problems, we have all the tools needed in our warehouse to fix your machine. Just pack your machine up, and send it back, and we’ll get it fixed for you.