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From cafés and hotels to catering, restaurants, and retail — Wonderolls™ gives foodservice operators a simple, scalable way to serve premium sushi — without extra labor or equipment.
At Wonderolls™, every roll begins with rice milled fresh within three weeks of harvest — a level of precision few kitchens can achieve. Each grain and cut of fish is crafted under master-level control, then flash-frozen at its absolute peak — with no preservatives, no additives, and no compromise. We know you care about quality — that’s why we perfected it for you.
From commercial to retail, Wonderolls™ gives hotels, restaurants, and supermarkets a simple, scalable way to add sushi — no training, no extra equipment, just thaw and serve.
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Choose from three ready-to-serve assortments — all Nigiri, a Nigiri & Maki mix, or all Maki Rolls — designed for convenience, freshness, and perfect visual appeal.
Choose from classic favorites — Salmon, Tuna, Shrimp, and White Fish Nigiri — crafted with perfectly seasoned rice and chef-level precision.
Create your own balanced set — any 4 Nigiri and 4 Maki Rolls of your choice. A flexible combination designed for visual appeal and menu variety.
Pick from our full selection of Maki Rolls and customize your own 8–10 piece set. Perfect for grab-and-go or curated retail assortments.
Stories from the hotels, restaurants, and distributors who trust our sushi on their menus.
Anyone who’s worked in a hotel kitchen knows the buffet is a battlefield — space and time are everything. Sushi used to be impossible: hours of prep, skilled hands, too many moving parts. With Wonderolls™, we just thaw and plate. Now it’s the easiest item on our line — guests love it, and our team finally has room to breathe.
Conference catering used to mean the same greasy boxed lunches — until we added sushi. Each Wonderolls™ box comes perfectly packed with a mix of varieties, ready to serve and easy to handle. It looks fresh, feels premium, and our clients love having a healthier, more elegant option.
Before Wonderolls™, sushi in grocery stores meant hiring specialists and wasting product every day. Now our staff can stock chef-quality rolls in minutes, with zero prep and zero waste. Sales went up, complaints went down — that’s real efficiency.
Endless Ideas in minutes. A collection of ideas and inspirations from chefs who work with Wonderolls™.
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Five easy methods to thaw and serve — designed for every kitchen setup.
Preheat the combi oven to 60°C (140°F). Place the sealed pack in a tray, add water to cover, and steam for 10 minutes. Let cool slightly, then open, plate, and serve.
Preheat the sous-vide machine to 60°C (140°F). Place the sealed pack in the water bath, fully submerge, and heat for 15 minutes. Remove, let cool slightly, then open, plate, and serve.
Place the sealed pack under running water at 40°C (104°F) for 15 minutes. Remove and rest at room temperature (23–25°C / 73–77°F) for 15 minutes. Then open, plate, and serve.
Leave the sealed product at 20–25°C (68–77°F) room temperature for 30 minutes. Move the product to the refrigerator and let it thaw completely for about 2 hours.
Leave the sealed product at 20–25°C (68–77°F) room temperature for 3–4 hours. Ready to eat after thawing.
No. Once thawed, the sushi should never be refrozen. Refreezing affects both food safety and texture — the rice may harden and the fish may lose its delicate quality.
After thawing, you may stage the sushi in a chilled refrigerator at 5–8°C (41–46°F) if you’re not serving it right away. Please consume within 8 hours after thawing for best quality and food safety.
If you don’t use the entire pack, you can store the remaining frozen pieces for future use.Keep them in their original packaging, gently press out as much air as possible, then seal inside a zip-lock bag to prevent frost and moisture exposure.Return them promptly to the freezer at -18°C (0°F) or below.
Keep the sushi frozen at -18°C (0°F) or below at all times until you’re ready to thaw.This ensures optimal freshness, safety, and taste retention.
Stacking traps moisture and unevenly distributes temperature, which may cause the rice to become soggy or the fish to thaw unevenly. Laying pieces flat ensures uniform thawing and maintains perfect texture.
