Best Sushi Making Kit (7 Picks for Beginners and Home Chefs)

A sushi making kit gives you the tools to roll maki, hand rolls and nigiri at home. Most include a bamboo mat, a rice paddle and a spreader, and some add molds, a bazooka roller or a knife.

Making sushi at home costs far less than eating out. It is also a fun project for a family night or a party.

The short version: The SushiQuik Sushi Making Kit is the best kit for beginners, thanks to its rice training frame. For the most tools in one box, choose the Delamu 22-in-1 Sushi Making Kit. For perfect sushi rice, the Zojirushi NS-ZCC10 has a dedicated sushi rice setting.

Our Picks at a Glance

• Best for beginners: SushiQuik Sushi Making KitJump to review ↓
• Best all-in-one kit: Delamu 22-in-1 Sushi Making KitJump to review ↓
• Best with video lessons: AYA Original Bazooka Sushi Making KitJump to review ↓
• Best for nigiri and onigiri: ISSEVE Sushi Making Kit PlusJump to review ↓
• Best simple bamboo mat: Helen’s Asian Kitchen Sushi Rolling Mat With Rice PaddleJump to review ↓
• Best rice cooker for sushi rice: Zojirushi NS-ZCC10 Neuro Fuzzy Rice CookerJump to review ↓
• Best sushi knife for the money: Mercer Culinary Asian Collection 10-Inch YanagiJump to review ↓

Most sushi kits are sold mainly through Amazon, so the listings are the best place to check stock. Prices change often.

Pick	Type	Key Pieces	Best For
SushiQuik	Frame kit	Training frame, mat, cutter, paddle	First-timers
Delamu 22-in-1	Bazooka kit	Bazooka, mats, knife, molds, dishes	Families and gifts
AYA Bazooka	Bazooka kit	Bazooka, 2 mats, knife, video lessons	Learning by video
ISSEVE Plus	Bazooka kit	Bazooka, nigiri, onigiri and musubi molds, knife	Shaped sushi
Helen’s Asian Kitchen	Bamboo mat	Mat and paddle	Traditional rolling
Zojirushi NS-ZCC10	Rice cooker	5.5-cup, sushi rice setting	Perfect rice
Mercer Yanagi	Knife	10-inch single-bevel blade	Clean slices

1. SushiQuik Sushi Making Kit: Best for Beginners

The hardest part of sushi is spreading the right amount of rice. Too much and the roll bursts. Too little and it falls apart.

SushiQuik solves that with a training frame. You lay it on the nori and fill it with rice. Lift the frame and the rice is the right thickness, every time.

The roll cutter is just as clever. It guides your knife so each roll cuts into even pieces.

Reviewed’s sushi kit roundup liked that SushiQuik is dishwasher safe and includes recipes. It found the rolling mat less impressive than the rest of the kit.

Who should buy it: First-timers and kids who want neat rolls fast.

2. Delamu 22-in-1 Sushi Making Kit: Best All-in-One Kit

The Delamu kit has nearly everything you need. It combines a bazooka roller with traditional bamboo mats, so you can try both methods.

It also includes a knife. Many kits leave that out, and a sharp blade is essential for clean cuts.

The five molds shape nigiri, triangle onigiri and other forms. Sauce dishes and chopstick holders make it ready to serve.

Reviewed named the Delamu Bazooker kit one of its top picks. It praised the included knife and called the manual helpful.

Who should buy it: Families and anyone who wants one box with every tool.

3. AYA Original Bazooka Kit: Best With Video Lessons

AYA’s kit stands out for its video tutorials. Watching someone roll sushi is far easier than following written steps.

The bazooka makes uniform rolls fast. Fill the tube with rice and fillings, press the plunger and a round roll slides out onto the nori.

It includes two bamboo mats for traditional rolling. A sushi knife is in the box too.

Who should buy it: Visual learners who want guided lessons.

4. ISSEVE Sushi Making Kit Plus: Best for Nigiri and Onigiri

The ISSEVE Plus goes beyond rolls. Its molds press rice into nigiri, triangle onigiri and rectangular musubi.

That makes it great for lunch boxes. Onigiri and musubi pack well and are easy for kids to eat.

Reviewed liked the knife in the ISSEVE kit. It noted that the bazooka came without its own instructions, so plan to look up a quick video.

Who should buy it: Anyone who wants rice balls and nigiri as well as rolls.

5. Helen’s Asian Kitchen Sushi Rolling Mat: Best Simple Bamboo Mat

Sometimes a simple mat is all you need. Sushi chefs have rolled maki on bamboo mats for generations.

The Helen’s Asian Kitchen set gives you a bamboo makisu and a rice paddle. That is enough to roll classic maki and inside-out rolls.

A mat gives you more control than a bazooka. You can press the roll square, make thin or thick rolls and adjust as you go.

Wrap it in plastic wrap for inside-out rolls. That stops rice from sticking between the slats.

Who should buy it: Cooks who want to learn the traditional way.

6. Zojirushi NS-ZCC10 Neuro Fuzzy Rice Cooker: Best Rice Cooker for Sushi Rice

Great sushi starts with great rice. The rice must be sticky enough to hold together but still have distinct grains.

Zojirushi’s NS-ZCC10 has a sushi setting within its white rice menu. Zojirushi says its Neuro Fuzzy logic adjusts the cooking as it goes.

The spherical inner pan heats evenly, and the lid detaches for cleaning. At 5.5 cups, it makes enough rice for a sushi party.

It also cooks brown rice, porridge and sweet rice, so it earns its counter space every day.

Who should buy it: Anyone who makes sushi often or eats a lot of rice.

7. Mercer Culinary Asian Collection Yanagi: Best Sushi Knife for the Money

Kit knives are often dull and thin. A proper yanagi slices fish in one long pull without tearing it.

Mercer’s Asian Collection yanagi is a 10-inch, single-bevel slicing knife. Mercer makes knives for professional kitchens, and this yanagi costs far less than most Japanese-made ones.

The long blade cuts a full roll in one stroke. Wipe it with a damp cloth between cuts for clean slices.

Single-bevel knives are sharpened on one side. Mercer sells a left-handed version for left-handed cooks.

Who should buy it: Anyone moving beyond kit knives.

Bamboo Mat vs Bazooka vs Training Frame

Bamboo mats are traditional. They take practice but give you the most control and the classic square shape.

Bazooka rollers press rice and fillings into a tube. They are fast and fun, and good for parties and kids. Rolls come out round.

Training frames like SushiQuik measure the rice for you. They are the easiest way to learn proportions.

Many cooks start with a frame or bazooka, then move to a mat as they gain confidence.

What You Need Besides a Kit

• Sushi rice: Short-grain Japanese-style rice.
• Rice vinegar, sugar and salt: For seasoning the rice.
• Nori: Toasted seaweed sheets.
• Fillings: Cucumber, avocado, carrot, crab, cooked shrimp, smoked salmon or sushi-grade fish.
• A rice cooker: Our guides cover how to cook rice in a rice cooker and how to use an Oster rice cooker.
• A sharp knife: Keep it keen with a good knife sharpener.

A mandoline slicer cuts cucumber and carrot into thin, even matchsticks.

How to Make Sushi Rice

1. Rinse the rice. Rinse until the water runs nearly clear. This removes extra starch.
2. Cook it. Use a little less water than for regular rice, or use your cooker’s sushi setting.
3. Mix the seasoning. Warm rice vinegar with sugar and salt until dissolved.
4. Season the rice. Spread hot rice in a wide bowl or wooden hangiri. Pour the seasoning over it.
5. Cut and fold. Use a paddle to cut through the rice with a slicing motion. Do not stir or mash.
6. Cool it. Fan the rice as you fold so it turns glossy. Cover with a damp towel until ready.

How to Roll Maki With a Bamboo Mat

1. Lay the nori. Shiny side down, on the mat.
2. Spread the rice. Wet your hands and spread a thin layer, leaving a strip bare at the top.
3. Add fillings. Line them up across the rice near the bottom.
4. Roll. Lift the mat edge and roll forward, tucking the fillings in.
5. Press. Squeeze gently along the mat to firm the roll.
6. Seal. Dab water on the bare strip of nori to seal.
7. Cut. Wet a sharp knife and slice into six or eight pieces.

Sushi Safety Tips

Buy fish labeled sushi-grade or sashimi-grade from a trusted fish market. Keep it in the coldest part of the fridge and use it the same day.

If you are unsure, use cooked or smoked fillings. Cooked shrimp, crab, smoked salmon, tamago egg and vegetables all make great rolls.

Keep raw fish separate from other food. Clean boards and knives right away. An over-the-sink cutting board makes cleanup quick.

For trimming whole fish, an electric fillet knife saves time. Our guide to how long chicken lasts in the fridge covers general fridge safety.

Caring for Your Sushi Tools

Bamboo mats: Rinse and air dry fully, standing on edge. Never soak or put them in the dishwasher. Wrapping the mat in plastic wrap keeps it cleaner.

Plastic kits: Most can go in the dishwasher, but check the instructions.

Knives: Hand wash, dry right away and store safely on a magnetic knife strip.

Wooden hangiri: Wet it before use so rice does not stick. Rinse, dry and store it upside down.

More Japanese and Asian Cooking at Home

Sushi is just the start. A bamboo steamer makes dumplings and buns. A good wok for an electric stove handles stir-fries.

If you eat brown rice too, see the best rice cooker for brown rice. Store leftover sushi rice in the best airtight food storage containers and eat it the next day.

For fish dishes beyond sushi, see the best fish poacher.

Planning a Sushi Night

Sushi is a great group meal. Set out the rice, nori and fillings, and let everyone roll their own.

Prep ahead. Cut fillings into long, thin strips an hour before guests arrive. Keep them covered and cold. Make the rice last, so it is still slightly warm when you roll.

Plan the amounts. Allow about one cup of cooked rice per person for rolls. Each roll uses about half a cup and makes six to eight pieces.

Add simple sides. Miso soup takes minutes in a small stockpot with a lid. Steamed edamame and a cucumber salad round out the meal. If you only have two burners, here is how to cook a full meal with only two burners.

Serve tea. Hot green tea suits sushi. Keep your kettle fresh with our guide on how to clean an electric kettle. For a cold option, brew a pitcher in an iced tea maker.

Make it kid-friendly. Kids love bazooka kits. Offer cooked fillings like crab, cucumber and avocado. Onigiri and musubi molds make shapes that small hands can hold.

Clean as you go. Rice dries hard on boards and bowls. Soak them in warm water right after use. If you have a dishwasher, keep it running well; see how to clean a dishwasher.

Common Sushi Mistakes

• Too much rice. A thin layer is enough. Thick rice makes the roll burst.
• Overfilling. Two or three fillings per roll is plenty.
• Dry hands. Rice sticks to dry fingers. Keep a bowl of vinegared water nearby.
• A dull knife. It squashes the roll. Wet the blade and use long, smooth strokes.
• Cold, hard rice. Rice straight from the fridge will not stick. Use rice at room temperature or slightly warm.

Which Sushi Making Kit Should You Buy?

Buy the SushiQuik if you are new and want neat rolls fast.

Pick the Delamu 22-in-1 for the most tools in one box.

Choose the AYA Bazooka Kit if you learn best from videos.

Get the ISSEVE Plus for nigiri, onigiri and musubi.

Go with the Helen’s Asian Kitchen mat to learn the traditional way.

Add the Zojirushi NS-ZCC10 for perfect sushi rice and the Mercer Yanagi for clean, professional cuts.

Related Guides

• Best Knife Set Under $100
• Best Food Processor Under $100
• Easy Meal Prep Ideas for One Person in a Small Kitchen
• Best Small Kitchen Appliances for Cooking for One
• How to Stock a Small Kitchen for Solo Cooking
• Countertop Organization Ideas for a Small Kitchen
• Best Coconut Milk Substitute

Frequently Asked Questions

What is the best sushi making kit for beginners?

The SushiQuik kit is the best pick in this guide for beginners. Its training frame shows how much rice to spread for a roll, and its cutter guide helps you slice even pieces. Reviewed found it dishwasher safe and liked that it comes with recipes.

What do you need to make sushi at home?

You need short-grain sushi rice, rice vinegar, sugar and salt, nori sheets, a bamboo rolling mat, a rice paddle and a very sharp knife. Fillings can be cooked or raw. A rice cooker makes the rice easier, and a wooden hangiri helps cool and season it.

Is a sushi bazooka worth it?

A bazooka is a plastic tube that presses rice and fillings into a neat roll. It is fast and fun, especially for kids and parties. It makes uniform rolls but cannot do inside-out rolls as neatly as a bamboo mat.

Is it safe to make sushi with raw fish at home?

Only use fish sold as sushi-grade or sashimi-grade from a trusted fish market, and keep it very cold. Many people make cooked sushi instead, with shrimp, crab, smoked salmon, eel, egg or vegetables.

How do you keep sushi rice from sticking to your hands?

Keep a bowl of water mixed with a splash of rice vinegar beside you. Dip your fingers before handling rice. Wrapping the bamboo mat in plastic wrap stops rice from sticking to it.