The manufacture of maki requires experience, and a real know-how. Managing the spreading of rice on a seaweed leaf or without seaweed leaf and making this rice plate uniform is an expert's job. There is very little expert in this area and few skilled workers in France. The Japanese engineers work have perfected machines that perfectly mimic this rigorous work. The machines allow adjustments to the compression, length and thickness of the rice plates. The know-how of our Japanese partners is over 45 years old. We offer several models adapted to your needs.