The 10 Best Sushi Making Kits

Updated May 21, 2018 by Gabrielle Taylor

10 Best Sushi Making Kits
Best High-End
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Best Inexpensive
Whether you're familiar with the intricacies of maki and nigiri, or you're new to the world of Japanese cuisine but keen to become acquainted, you may be interested in one of these sushi making kits, so you can do it yourself at home. They'll let you create a variety of delicious rolls using your preferred ingredients, so you can impress your family and friends or just enjoy a healthy meal. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best sushi making kit on Amazon.

10. Kitchen + Home DIY

The Kitchen + Home DIY would make a nice addition to any cook's collection, or a thoughtful gift for your foodie friend looking to stray from his or her comfort zone. It may take a bit of practice to get the hang of, though, as it's not as straightforward as some options.
  • molds have grooves for even cutting
  • makes cumbersomely large pieces
  • instructions are poorly written
Brand Kitchen + Home
Model SC-110
Weight 1.7 pounds
Rating 4.1 / 5.0

9. Ekco Pao

As a complete starter set, the Ekco Pao is an excellent choice. The bamboo rolling mat is perfect for making both regular and inside-out rolls, and the 2 pairs of chopsticks can be used to enjoy your delicious creations when they're ready.
  • creates standard-sized maki
  • includes 2 traditional sauce plates
  • rice tends to stick to the mat
Brand Ekco
Model 1075147
Weight 12.8 ounces
Rating 3.9 / 5.0

8. Easy Roller

Designed for beginners and experts alike, the award-winning Easy Roller is a perfect solution for creating healthy meals with ease. This patented device works with many different wraps, rice paper, crepes, and even tortillas for some delicious fusion cuisine.
  • traction sheet is replaceable
  • hygienic and safe food-grade plastic
  • directions are hard to follow
Brand EasySushi
Model 8507
Weight 7.2 ounces
Rating 4.0 / 5.0

7. Camp Chef Sushezi Roller

Impress your family and friends with professional-looking rolls using the Camp Chef Sushezi Roller. You can prepare fresh and impressive maki in just 3 easy steps, and when you're done, cleanup is as simple as placing the device in the dishwasher.
  • made of durable plastic
  • quick and efficient
  • rice slides out smoothly
Brand Sante Cookware
Model SUZ
Weight 8 ounces
Rating 4.0 / 5.0

6. BambooMN Natural

The BambooMN Natural is a complete set that makes it easy to start your culinary adventure, including two rolling mats, one rice paddle, and a spreader. It is a very affordable option made from high quality bamboo in the traditional Japanese style.
  • great for beginners or experts
  • includes a sauce dish
  • simple enough for children to use
Brand BambooMN
Model 6937259176139
Weight 5.6 ounces
Rating 4.6 / 5.0

5. Aya 11-Piece

With everything you need to create fun rolls in a variety of shapes and styles, the Aya 11-Piece makes a great gift for the beginner chef. All pieces are dishwasher safe, and the included knife pairs perfectly with the cutting guides built right in.
  • round square and triangular molds
  • convenient drawstring storage bag
  • includes links to tutorial videos
Brand SushiAya
Model pending
Weight 1.9 pounds
Rating 4.0 / 5.0

4. iSottcom Makimaker

There's no rolling required with the iSottcom Makimaker, making it much easier to use than traditional bamboo mats. It comes with a 60-page digital guide full of detailed instructions and recipes, and the plastic storage sleeve can be hung up next to your other utensils.
  • handmade from high-quality wood
  • built to last for years
  • backed by a lifetime warranty
Brand Isottcom
Model SYNCHKG118957
Weight 11.2 ounces
Rating 3.9 / 5.0

3. Delamu Beginner

With a rice paddle, spreader, and five pairs of chopsticks, the Delamu Beginner gives you everything you need to get started and to serve your handmade creations to guests. Plus, the utensils are printed with cute, detailed fish designs for a decorative touch.
  • mold-resistant carbonized bamboo
  • made with eco-friendly materials
  • includes a step-by-step pdf guide
Brand Delamu
Model SUSHI KIT
Weight 8.2 ounces
Rating 4.8 / 5.0

2. Sushiquik Super Easy

The Sushiquik Super Easy makes you look like a pro, thanks to a training frame that measures the exact amount of rice needed for each roll. Plus, the nonstick paddle is designed to help you spread the grains without making a mess for consistent results every time.
  • cuts even slices safely
  • end caps double as sauce dishes
  • mat snaps apart for cleaning
Brand SushiQuik
Model NA
Weight 1.4 pounds
Rating 4.8 / 5.0

1. Bamboo Worx

The Bamboo Worx comes with two mats, one paddle, and a spreader, all made from high-quality 100% bamboo, as its name would suggest. It's easy to clean using soap and water, and can last virtually forever as long as it's rubbed with mineral oil from time to time.
  • packaging doubles as a storage pouch
  • simply and elegantly designed
  • chemical- and varnish-free
Brand BambooWorx
Model SYNCHKG092325
Weight 5.6 ounces
Rating 5.0 / 5.0

Rolling With My Homies

For some reason, the prospect of making one's own sushi intimidates a lot of otherwise very capable and confident chefs. I, too, was a little put off by the task when it was first suggested to me. Considering the fact that a simple vegetable roll will run you upwards of $5 anywhere you get it, however, I figured I didn't have that much to lose.

The such making sets on our list seek specifically to remove all the mystery and difficulty from the sushi making process, though there are two distinct ways that they go about it. Essentially, you have traditional rolling kits, and you have what one might call sushi molds.

The rolling kits are slotted bamboo mats that roll up on themselves into neat cylinders. If you lay one out with nori (seaweed), rice, and any fillings you desire, you can roll the mat up with the sushi materials inside. When you unroll the mat, the sushi roll remains in a lovely log form.

The molds work by gently using pressure to force the rice and fillings into a piece of nori placed in the bottom of the mold. They are the easier device to use, by far, but they don't give you the same kind of cultural thrill that the traditional sets offer.

A few of these kits also come with recipe books and guides, as well as mixing bowls for your sushi rice and little slotted serving dishes that also work as cutting platforms to give you an evenly sliced roll.

Rice To The Finish

A lot goes into the preparation of sushi. Most people will tell you that the actual rolling technique is the hardest part, but if you spend an hour at the counter of a busy sushi restaurant, you ought to be able to watch the guys at work and pick up enough specifics to fair just fine on your own.

What most people don't realize going into their first sushi assembly is that the rice is probably the most important aspect of your roll, after the quality of the fish, of course. Sushi rice is a very specific grain prepared in a very specific way, and all the fresh fish and rolling techniques in the world can't save you from bad sushi rice.

Good sushi rice isn't just cooked sushi rice; it also requires seasoning. Traditionally, you should season your sushi rice with a balance of rice wine vinegar and sugar, with a pinch or two of salt to make it pop. That balance is pretty specific to each chef, but, in my humble opinion, I've always leaned a little more heavily on the vinegar than the sugar. Not only does this create a slightly healthier role, I think the vinegar does a better job of highlighting the flavor of the fish.

As we mentioned above, the big divide among these sets is the difference between the more traditional rolling mats and the easier, less aesthetically appealing molds. With a good rice recipe, either set will make you absolutely delicious sushi. If you're impatient to get eating, I'd say go with the molds. If you really want to learn the art, I'd say get the mats. If you're a sushi fanatic who wants to learn the art, but also wants to eat sushi all day every day, I'd say grab one of each.

Out Of Isolation

While sushi is most closely associated with the island nation of Japan, its development reaches back a few hundred years before the dish hit Japanese shores. Originally, inhabitants of Southeast Asia wrapped fish in fermented rice as a way of preserving it. It's not unlike the western practice of salting beef, but it has the distinct advantage of being ridiculously delicious.

The technique came to Japan in the 8th century. Later, during the Edo period, Japan's economy prospered immensely, and fermentation of fish for long periods of storage, especially in the cities, became less of a necessity. As a result, city-dwellers still ate fish conveniently wrapped in rice, but done so freshly and not by way of any fermentation.

During this time in Japanese history, however, the country was still fiercely isolationist, and it wasn't until the end of the Edo period and the beginning of the Meiji Restoration in 1868 that Japan opened her shores to more western commerce than just the occasional Dutch merchant.

It took a few decades, but the restoration period sent scores of Japanese immigrants to American shores, and they took their sushi-making prowess with them. At the same time, Japanese food, decor, and even some custom gained popularity among the American elites, and we can find an early reference to sushi served at a social function from 1904 in the Los Angeles Herald.

Soon, however, anti-Japanese sentiments cropped up among nativists, and they prospered enough to manifest heavy restrictions on Japanese immigration. Then, there's that chapter in American history that is only quietly talked about in high school history curricula for one or two days in each student's life, when, during the second world war, the US interned over 100,000 Japanese-Americans, the majority of them American citizens.

After that, there was an understandable lull in the production and popularity of sushi, which, thankfully, has given way to a second, seemingly unstoppable wave of enthusiasm over the dish.


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Last updated on May 21, 2018 by Gabrielle Taylor

Gabrielle is a writer and hopeful entrepreneur who hails from a tiny town in Virginia. Earlier in her career, she spent a few years in Southern California before moving back to the east coast (but she misses LA every day). An avid and enthusiastic home cook, she is somewhat of an expert at fending off attempted food thievery by her lazy boxer.


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