Sushi Mat / Makisu

A makisu (巻きす in Japanese) is a cooking tool that originated in Japan, and is like a small sized version of bamboo blinds made by connecting thin pieces of bamboo with thread to make it into a single sheet. It is mainly used to shape rolled sushi, such as norimaki, kanpyo-maki, and futomaki, into cylindrical shapes. It is also used to shape other things such as dashi-maki eggs (Japanese rolled omelet) and roll cakes. The most commonly used size is 24cm to 30cm. Thick bamboo strips are for thicker rolls, thin bamboo strips are for thinner rolls; bamboo strips cut triangularly are called onisudare and are used when making datemaki (sweet rolled omelet). They are made out of bamboo, plastic, or silicone.

How to use

The makisu has front and back surfaces; the smooth and green surface of the bamboo being the front. Place the front surface up on a cutting board with the bamboo running horizontally, the binding thread running vertically, with the knot of the thread facing away from you. Place your nori seaweed along the line at the front of the mat, place your vinegared rice and ingredients, and then roll up from the front.

How to roll a thick roll using a makisu

If you don't have a makisu, you can use parchment paper, plastic wrap, or aluminum foil instead. Cut each one to a size slightly larger than your nori seaweed.

Before using the makisu, wet it with water and wipe it dry with a cloth. This will prevent the rice from sticking to the mat and ensure a nice shape. However, be careful not to wet it too much, as the nori seaweed will soak.