470 x 365 x 230mm, 20L. The insulated box that keeps a full batch of shari at skin temperature through service. Sushi rice is only right in a narrow band. Too hot and it turns gluey; too cold and the grains tighten and lose their gloss. The Eslen 20L holds a full batch of seasoned shari at a steady temperature from first order to last, so the rice on the final plate matches the rice on the first. It is moulded in Japan by Sekisui from expanded polystyrene, with a close-fitting lid, and it is sized for a busy sushi counter or takeaway line. Why Chefs Choose This Holds temperature: thick expanded polystyrene walls slow heat loss, so seasoned rice stays near body temperature far longer than in an open tub A full batch in one box: 20L means fewer trips back to the rice cooker in the middle of service Consistent texture: steady warmth stops the top drying and the bottom hardening, so every portion handles the same Light, rigid and easy to clean: moulded in one piece with a snug lid, quick to wipe down between batches How to Use Hold seasoned shari: transfer freshly seasoned sushi rice in while warm and keep the lid on between orders Damp cloth on top: lay a clean, damp cloth over the rice under the lid to stop the surface drying Work in trays: use the separate tray inserts, which stack inside, to prep rice in stages and rotate fresh trays through service Cold holding too: the same insulation keeps chilled prep cold, so it earns its space outside sushi service Sushi rice has its own name and its own temperature. Shari (シャリ), the seasoned, vinegared rice at the heart of sushi, is traditionally served at hito-hada (人肌), skin temperature, close to the warmth of the hand. Counters have long kept it in a wooden ohitsu or hangiri, which breathes and buffers the temperature while the chef works through it. Eslen (エスレン) is Sekisui's long-running brand of expanded polystyrene, and this container does the same insulating job in a format built for volume, holding far more rice than a wooden tub and taking the knocks of a hard service. Learn more: Japanese Rice How do you keep sushi rice at the right temperature during service? Keep it covered and insulated, not chilled and not on direct heat. Season the rice, let it come down to around body temperature, then move it into an insulated container and keep the lid on between orders. A damp cloth over the surface stops the top layer drying out. Avoid the fridge, which firms the grains and dulls the flavour, and avoid a hot holding cabinet, which dries and yellows the rice. Held this way, a full 20L box stays workable for a normal service. Product Details Type Insulated sushi rice container with lid Brand Eslen, by Sekisui Dimensions 470 x 365 x 230mm (external) Capacity 20L Material Expanded polystyrene Pairs With Tray inserts (sold separately, up to 5 stack inside) Origin Japan Care Hand wash with warm water and mild detergent; no abrasive scourers Does the Eslen container keep sushi rice warm? It insulates rather than heats. The expanded polystyrene walls slow heat loss, so rice that goes in warm stays close to body temperature for far longer than it would in an open or thin-walled box. That is what sushi rice needs: held at skin temperature, not reheated. It is not a powered warmer and does not plug in, which is part of why it is reliable and simple to keep clean. What are the tray inserts for? The tray inserts hold the seasoned shari inside the container and stack, up to five to a box. Running several trays lets you prep rice in stages and bring fresh trays through service rather than working from one large mass. They are sold separately and sized for this 20L container. How do you clean and care for the container? Hand wash with warm water and a mild detergent, then dry before storing. Avoid abrasive scourers and harsh chemicals, which can scratch or break down the polystyrene surface over time. Keep the lid clean too, as a good seal is what holds the temperature. Stored dry with the lid on, it stacks neatly and is ready for the next service.
