Premium Blue Round Rod Handle Single Acrylic Press Musubi Non Stick Sushi Maker

Makes good musubi!Always preferred the rectangle shape over the rounded corner shape.

Makes absolute perfect musubi very easy to use! Can make beautiful musubi quick and easy.

Ah Mate, I really like squishing rice into little cubes. I guess it’s a rectangle really. Musubi's like me favorite food. I’m making it now me self at home. You don’t even know how excited I am about that. It’s so fun with this. I was using a spam can before this. You know how hard it is to get the lid of both ends of the can ? It’s hard !! Buy it. Mines holding up good and I break everything.

It works great and makes it easy to make Musubi

I bought this after another press I bought never made it to me because it broke in transit. I use this primarily to make different kinds of musubi that don't actually include spam, but it still does the job quite nicely! It's very easy to press the rice through and hand wash so I've never had any problems with it. Great product!

What a thing of beauty!A warm piece of Spam between two slabs of pressed rice, held together with a strip of a sheet of seaweed. So comforting on a cold winter's day -- even if you don't live in Hawaii (maybe especially when you don't live in Hawaii, and only wish you did!).I only recently learned how to make Spam Musubi and, being a bit clumsy, my hand-formed versions were a little lumpy looking. This Acrylic Press was reasonably priced, nicely made, very pretty with the blue handle. It makes me happy to use such a neat, pretty tool when I work in my kitchen. And now I can follow some directions from a youtube video and make perfect, beautiful, uniform Spam Musubi myself!I saw a lovely video by a young man who spoke in both Japanese and English, who got his mother to share her tips on making Spam Musubi (in Japanese with subtitles). He used a press and made rice-flavorings, teryiaki sauce and seasonings by hand. His mom demonstrated how to make them by hand without a press, how she used to use the can from the Spam as a press, and of course they made some with a proper Musubi press. She commented on how she could not believe he wasted his time making everything from scratch when she preferred to use sauce from a bottle from the store! LOL! I love learning how things can be made when you have to make-do, but I also love using a beautiful press like this, and condiments from the store or Amazon.com to make something extra tasty, and festive, too. :)I'm learning from videos and comments on the internet -- and enjoying the taste-testing and adventure of it all -- adding Spam Musubi to my cooking skills. I'm learning -- I watch a lot of videos - - and I have a few tips to share. :)-- I recommend you buy the pre-toasted sheets of sea-weed, as used for sushi, and cut them so their width matches the length of this mold (or a bit shorter if you like the white rice ends to stick out).-- Make some sushi-style rice (I like to mix in a powdered-vinegar rice-flavoring to make it taste authentic -- I'm clumsy and mess it up when I pour in sweetened rice vinegar or wine and try to mix the sushi-rice to a workable consistency).-- Slice the Spam to your desired thickness -- how much Spam do you like in your Musubi? Thick or thin? How many people are you feeding? Marinate the Spam in some Teriyaki sauce or other sauce (your choice), or not, and fry up in a pan.-- Rinse the mold off in tap water so that the rice does not stick, place it across the strip of seaweed, and press some rice down into the mold -- about one-third or less. Add a slice of fried Spam. Sprinkle some of those sesame-seed-and-seasonings on the Spam if desired, or not. Some people add a thin layer of fried egg or pickled vegetables, but that is a little too much work for me at this point in my learning curve.-- Add more rice and press down again and you have a perfect block! Remove the mold (it has no bottom -- if you moistened it in water before-hand it will lift right off) and wrap the seaweed strip around the block. A dab of water will help the ends of the seaweed stick together better -- and I like to turn the Musubi over so that it sits on the ends and looks really sweet and smooth.There! Perfect, beautiful Spam Musubi! A thing of beauty -- and delicious!

Really good price and availability. The family enjoyed it. It's very easy to use. Just cut the nori to the width of the rectangular shaper and lay the center of the strip inside of the shaper. Place rice on top of the nori inside of the shaper and press. This compresses the rice adequately while allowing the sushi to keep a rectangular shape. Place the spam on top of that layer. Then add more rice and use the presser the top layer down. We found that to remove the shaper, we had to hold the presser on top while lifting the shaper up from the sushi. Finally, seal the nori on top. I was a little skeptical because it is so inexpensive, but it came quickly, was professionally packaged, and it works perfectly.

This one works well but it isn't the exact size of a slice of spam. It's actually longer causing the rice to be too long.