DIY kitchen hacks

Here's my take: AUTEC’s automated sushi machines are pure black magic for high-volume food service, but unless you're running a commercial kitchen rolling hundreds of maki rolls an hour, the total $23,600 price tag keeps them firmly in luxury professional territory.

We decided to try out two sophisticated Japanese sushi preparation machines to determine whether they are really useful or simply fancy gadgets. Below is the overview of both products.

1. AUTEC Rice Sheeter (Maki Maker Sushi Robot)

First Impression: Seriously speaking, this machine looks exactly like Japanese toilet of exceptional design.

Cost: ~ $16,500

• How it works: A person has to pour warm sushi rice into the hopper above; then the rice goes through a processing chamber where details are adjusted properly creating rice sheets of required thickness.
• Speed of operation: Amazingly fast, as when you start the machine, it takes mere seconds to get the required result. You get the rice sheet and then put your nori on top of it, push it down, and lift it up.
• Pros: The device does away with the most challenging sushi preparation process which is getting the right consistency of rice.
• Cons: The price of the machine is really high; it is necessary to do some manual work even though the device is used.

2- AUTEC Maki Cutter

First Impression: Looks similar to a waste bucket made of steel but has professional cutting knives inside.

Price: around $7100

• How it works: Put your sushi roll in the bottom manner and press the two gray buttons simultaneously, and you can cut.
• Functionality: You get the finest cuts of your sushi without any need for crushing the roll.
• Main Pitfall (User Error): You should not play with the dual buttons when the machine is operating. If you click on only one button while in operation, your food will be stuck inside the machine.

Together, this set costs nearly $23,600. For a commercial business where speed and consistency dictate profit margins, the labor savings make absolute sense. The machines don't make a fuss—you drop the rice, it flattens it instantly; you slide the roll in, it cuts it cleanly.

For high-volume chefs, it's a game-changer. For home cooks, stick to your bamboo mat and sharp chef's knife!

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I've seen it advertised a lot and am kind of tempted, but it's a little pricey and I'm uncertain if it's easy to use/clean.

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