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"Magic thin rolled sushi type clear WE-132" is a rolled sushi type that will be packed tightly and can create small wounds that are easy to clean with the push and pop mechanism. This device allows you to make sushi and create wounds easily without using a Makisu (bamboo mat). The surface of the device has larger and finer irregularities, which prevent the rice from sticking to the double embossing. The mold release is also easily manageable.
To use the device: 1. Turn on the device and place the rice in the center, slightly more than the middle. 2. Evenly distribute the rice on the top of the tool. 3. Press the middle of the rice from the top lid in an upward motion. 4. Wrap the nori and remove the rice by pressing the bottom of the hinge. 5. Cut the sushi into bite-size pieces.
[Note] Before use, please wash the device with dishwashing detergent.
[Handling Precautions] - Do not place the device near fire. - Avoid scratching, polishing, or using a scrubbing brush or polishing powder, as this will affect the device's performance. - If the device is soaked in water, the rice may become hard. - Over time, the surface of the device may develop small wounds, causing the rice to stick. In this case, soak the device in water before use.
[After Use] Wash the device thoroughly with a soft sponge and dry it completely.
Raw Materials: Polypropylene resin Heat-resistant Temperature: 120 degrees Celsius Cold-resistant Temperature: -20 degrees Celsius
[Production Country] Japan
product information:
Attribute | Value | ||||
---|---|---|---|---|---|
material | Resin | ||||
brand | 曙産業 | ||||
color | Clear | ||||
special_feature | Heat Resistant | ||||
included_components | Mold | ||||
item_weight | 2.29 ounces | ||||
is_oven_safe | Yes | ||||
is_dishwasher_safe | No | ||||
manufacturer | Akebono industry | ||||
product_dimensions | 8.07 x 1.77 x 1.77 inches | ||||
item_model_number | WE-132 | ||||
customer_reviews |
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best_sellers_rank | #1,345,107 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #2,202 in Sushi Plates | ||||
date_first_available | August 17, 2012 |
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