---
product_id: 2429280
title: "Premium Blue Round Rod Handle Single Acrylic Press Musubi Non Stick Sushi Maker"
brand: "apzm"
price: "A$21"
currency: AUD
in_stock: true
reviews_count: 8
category: "Apzm"
url: https://www.desertcart.com.au/products/2429280-premium-blue-round-rod-handle-single-acrylic-press-musubi-non
store_origin: AU
region: Australia
---

# Non-stick surface with water-release Clear see-through mold for precision Premium blue acrylic handle Premium Blue Round Rod Handle Single Acrylic Press Musubi Non Stick Sushi Maker

**Brand:** apzm
**Price:** A$21
**Availability:** ✅ In Stock

## Summary

> 🔵 Press, Perfect, Impress – Sushi Making Elevated!

## Quick Answers

- **What is this?** Premium Blue Round Rod Handle Single Acrylic Press Musubi Non Stick Sushi Maker by apzm
- **How much does it cost?** A$21 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/2429280-premium-blue-round-rod-handle-single-acrylic-press-musubi-non)

## Best For

- apzm enthusiasts

## Why This Product

- Trusted apzm brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Sleek & Stylish:** Eye-catching blue round rod handle adds a pop of color and professional flair to your kitchen tools.
- • **Effortless Release:** Non-stick acrylic design ensures your musubi slides out smoothly with just a splash of water.
- • **Gift-Ready Gourmet:** Perfect for foodies and home chefs looking to impress with authentic, Instagram-worthy musubi creations.
- • **Crystal Clear Control:** See exactly where your ingredients sit for perfect sushi every time.
- • **Trusted Craftsmanship:** Backed by 20+ years of acrylic manufacturing expertise for unmatched durability and quality.

## Overview

This Premium Blue Round Rod Handle Single Acrylic Press Musubi Sushi Maker features a clear, food-safe acrylic mold with a non-stick surface for easy pressing and release. Designed with over 20 years of manufacturing expertise, it offers durability and precision, making it ideal for crafting perfect Spam Musubi at home. Its stylish blue handle and transparent design combine functionality with aesthetic appeal, making it a must-have kitchen gadget and a thoughtful gift for sushi enthusiasts.

## Description

Shop APZM at the desertcart Dining & Entertaining store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: Good Price Great Quality - 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.
Review: A Thing of Beauty - 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 desertcart.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!

## Features

- SUSHI MUSUBI MAKER. Clear acrylic spam musubi maker is easy to see through. Unlike the other molds, you can see through clearly where your food is and you can clean the mold thoroughly
- NONSTICK SURFACE. Use a little water in between presses to ensure your musubi will press right out of the mold. Acrylic is a food safe plastic unlike many other molds on the market.
- HIGH-QUALITY MUSUBI MOLD. We have over 20 years of acrylic manufacturer experience so you have a piece of mind you are getting the best quality and the best value.
- PERFECT GIFT. Our Musubi Press Kitchen Gadgets are perfect gifts for any occasion! Buy today to enjoy a fun and easy cooking experience!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #448,066 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #315 in Sushi Plates |
| Customer Reviews | 4.7 out of 5 stars 647 Reviews |

## Images

![Premium Blue Round Rod Handle Single Acrylic Press Musubi Non Stick Sushi Maker - Image 1](https://m.media-amazon.com/images/I/41AuTXUdAVL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Good Price Great Quality
*by C***G on August 24, 2016*

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.

### ⭐⭐⭐⭐⭐ A Thing of Beauty
*by C***S on November 12, 2017*

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!

### ⭐⭐⭐⭐⭐ Excellent press!
*by C***L on November 8, 2019*

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!

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*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-02-27*