Sushi Roller Mat Silicone Makisu Baking Sheet
Sushi Roller Mat Silicone Makisu Baking Sheet
Sushi Roller Mat Silicone Makisu Baking Sheet
Sushi Roller Mat Silicone Makisu Baking Sheet
Bright Kitchen

Sushi Roller Mat Silicone Makisu Baking Sheet

Regular price $ 7.99 Sale price $ 9.99 Unit price per


  • Make Perfect Sushi Rolls everytime with this convenient Sushi Rolling Mat
  • Flexible and Naturally Non-Stick, Sushi Rolls Just like the Pros do it
  • 100% Natural Silicone - FDA NON-Toxic, washable, reusable over and over again
  • Known as a Makisu in Japanese cooking
  • Also great for Baking Mat, Jelly Cake Rolls, Dehydrator Non Stick Sheets
  • Dimensions: 13.75" x 12" ( 35 x 30 cm)

Our Silicone Rolling Mats are soft to the touch and flexible. Many uses around the kitchen including rolling nori sushi, Swiss Rolls. Made of 100% silicone, there are NO surface additives or chemical coatings. Dishwasher Safe. Easy To Clean. Temperature range is from -20 to +392 Fahrenheit(-28 to +200 Celsius). This material is healthy and eco-friendly. 

Instructions To make perfect sushi rolls with a sushi roller

1. Gather and prepare sushi ingredients. Cook the sticky rice or process zucchini for rice substitute. Chop preferred sushi fillings into thin strips for easy rolling.

2. Cover the bamboo sushi mat with cling wrap. This will prevent the ingredients (especially the rice) from sticking to the mat, making clean-up much simpler.

3. Place a sheet of nori shiny side down on top of the bamboo mat. Line up the edges of the nori with the edges of the mat.

4. Cover the sheet of nori, except for a 1/2 inch-thick strip on either end, with a thin layer (about 1/4-inch thick) of sticky rice. Use a rice paddle or a wooden spoon to spread the rice evenly.

5. Position sushi fillings lengthwise on top of the rice. Make sure the ingredients are centered within the rice.

6. Dampen with water the edge of the nori not covered with rice. This will help seal the roll.

7. Start folding the end of the bamboo mat with the exposed nori toward the opposite end of the rice-covered nori. At the same time, guide the sushi fillings toward the center of the roll with your fingers.

8. When the rolling edge of the mat hits the flat edge of the mat, slightly curl the bamboo toward the roll to form a tube shape. Once the roll is completely covered with the mat, squeeze the roll to firm and shape it further.

9. Unfurl the mat from the newly formed sushi roll, which, if properly rolled, should look like a tube. Cut the roll into small, bite-sized pieces using a very sharp knife and serve.