Ibili sushi maki mould, 22 cm rolls with cutting guide

The Ibili sushi maki mould (ref. 773800) is an elongated base in 22 cm food-grade plastic with a lid that presses the rice and side slots that guide the knife: you build the roll inside, compact it and cut it into even slices without taking it out of the mould. It is designed for anyone who wants to make maki at home without the practice a bamboo rolling mat demands.

It produces thick rolls with the nori seaweed on the outside, the kind known in Japan as futomaki, 22 cm long. We have sold it since 2013 and the three published reviews all give it top marks; the clearest: ‘Very handy for easily making a large quantity of maki’. Its advantage over the mat is that the pressure is even and the cut comes out clean first time, because the slots mark where to cut and the roll does not get squashed.

Technical details

How to use it and what customers say

The steps are those in the diagram on the box: lay a sheet of nori in the base and spread a layer of seasoned, lukewarm sushi rice over it; press it down with the lid; put the filling in the centre (salmon, tuna, surimi, cucumber, avocado, omelette); cover with more rice, close the seaweed over it, press again and, with the lid on, cut by running the knife through the slots. Sticky rice is the key: wet your hands and the lid with cold water so it does not stick, and use a long, very sharp knife, wetted between cuts.

What it is not for: it does not make uramaki (rolls with the rice on the outside and the seaweed inside), which are rolled with a mat, nor nigiri balls or onigiri triangles, which have their own moulds. It does not go in the oven or the freezer. Wash it by hand with hot water and a little washing-up liquid as soon as you have finished, before the rice dries in the slots.

Frequently asked questions

How many maki do you get from each roll?

The roll is 22 cm long and is cut along the slots in the mould, so every slice comes out the same thickness. The exact number depends on how many slots you use: cut through all of them for thin bite-sized pieces or every other one for thicker pieces.

Is the mould better than a bamboo rolling mat?

To start with, the mould: the pressure is even and the cut comes out straight with no practice. The mat is more versatile (it makes thin rolls, thick rolls and uramaki) but takes some knack to get the roll tight.

What rice should I use?

Short-grain sushi rice, rinsed until the water runs clear, cooked and seasoned with rice vinegar, sugar and salt. Long-grain rice or bomba rice does not stick together enough and the roll falls apart when cut.

Can it go in the dishwasher?

We recommend washing it by hand in hot water straight after use: dried rice in the slots is hard to get out and the heat of the dishwasher can warp the plastic.

Are there moulds for other types of sushi?

Yes. Ibili makes a gunkan mould measuring 19 × 7 cm that makes six pieces and an onigiri mould measuring 12 × 12 cm for the filled rice triangles.

Related products

• Bamboo sushi rolling mat, 24 × 24 cm, the traditional tool
• Ibili gunkan sushi mould, 6 bite-sized pieces per batch
• Ibili onigiri mould, the Japanese rice triangles
• Arcos yanagiba Japanese knife, the long blade for cutting the roll and the fish
• Taurus Rice Chef Compact rice cooker, for perfectly cooked rice
• The whole food prep utensils category and all Ibili products