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These wooden sushi rice bowls are perfect for everyday use. The flat base and shallow sides allow for rapid cooling, as well as the easy mixing of cooked rice, vinegar, salt and sugar.
Made of uncoated cedar wood, they will readily absorb and retain excess moisture. This regulation of moisture content holds the sticky texture of your rice longer than other materials.
Plastic bands, in place of traditional copper, hold the shape of the bowl, these represent a more economical option for home cooks and those starting on their journey with sushi.
Available in two sizes, ideal for both home cooks and professional chefs, and are essential for evenly mixing rice with sushi vinegar without clumping:
Hangiri Bowl Care:
Fill your hangiri with water for approximately 30 mins before each use. Pour out the water and dry with a cloth before adding your cooked sushi rice. This will ensure the wood does not absorb too much moisture and that the rice does not stick to the bowl.
Clean with warm soapy water, rinse and dry thoroughly. Do not soak or put in the dishwasher. After washing, dry thoroughly in well-ventilated area away from direct heat or sunlight.