Custom Takeout Drawer Box for Sushi Rolls with Sauce Cup Holes
A sushi box that keeps the rolls, the sauces and the branding in one hand is what this drawer pack is built to do. The outer sleeve carries your print, and the tray inside slides out to present three rolls standing in a row, with two die-cut holes at one end holding portion cups of soy, wasabi or spicy mayo. Because the cups sit in the tray rather than in a separate bag, a sushi container like this leaves the counter complete — no loose lids, no second bag to pack. We build it as a sushi bento box for set menus and as drawer box packaging for single orders going out on delivery, in food-grade board with your artwork on the sleeve. For restaurants moving high volumes of takeaway boxes, one structure covers counter presentation and delivery at the same time.
Drawer Box Structure: Printed Sleeve and Sliding Tray
The pack is two pieces: a printed outer sleeve and a tray that slides out of it. The sleeve carries the full brand panel, so the box looks finished on the counter and in a bag, while the tray holds the food. A thumb notch on the tray front gives the server something to hook, so the drawer opens without pinching the sleeve edge. Because the tray comes all the way out, it can be set down as a serving piece while the sleeve is kept. Every sushi box we cut is scored on the same line, so the drawer pulls with the same resistance from the first unit to the ten-thousandth.
Two Die-Cut Holes for Sauce Cups
Two circular holes are die-cut into the tray at the end opposite the rolls, sized to the portion cup you actually use. The cup drops in up to its rim, so it sits flush and does not tip when the tray is lifted or stood upright on the table. That placement is what makes a sushi container travel well: the sauce rides in the same footprint as the food, so nothing has to be bagged separately and nothing rolls loose in the delivery bag. Holes can be cut for one, two or three cups, and the diameter is set from a sample cup you send us rather than from a stock size.
Board, Coating and Grease Control
Rice carries moisture and fried rolls carry oil, so the board has to hold both without going soft at the base. We use food-grade white card or kraft at 300–400 gsm, and for tempura or crumbed rolls we add a grease-resistant coating on the food side so oil does not wick through and mark the print. A PE lining gives the strongest barrier for sauce-heavy menus; a water-based coating suits shorter service and buyers moving to fiber-based packaging. Because this drawer box packaging is formed from one blank, the tray floor stays flat under a full load of rolls and filled cups.
Printing the Sleeve and the Roll Wraps
The sleeve is printed flat before it is folded, so CMYK or PMS colour sits evenly and the creases do not crack the artwork. Matte or gloss varnish, spot UV, foil or embossing can all go on the sleeve face, which is the panel customers actually see in a sushi bento box presentation. Roll wraps can be printed to match, so the paper around each roll carries the same mark as the box itself. For multi-outlet brands we keep plates on file, and because one sleeve blank fits every tray depth, a menu of takeaway boxes reads as a single family across the range.
| Material | Food Grade White Cardboard / Kraft Paper / Corrugated Paper with or without PE/PLA coating |
| Dimensions | Small / Medium / Large sizes or fully customized dimensions |
| Color | CMYK Printing, PMS Printing as your request |
| Advantages | 100% Food Grade, Durable Structure, Oil & Water Resistant, Ideal for Hot and Cold Foods, Eco-friendly |
| MOQ | 10,000 |
| Sample Fee | Samples in stock are FREE |
| Lead Time | 10–15 working days |
| Product Process | Gloss/Matt Lamination, Spot UV, Gold/Silver Foil Stamping, Embossing, Die-cut Window |
| Application | Sushi Rolls, Sushi Sets, Sashimi, Sauces, Condiments and Other Takeaway Foods |
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Applications
Multi-Certifications for Trust
FDA Compliance
Packaging materials meet U.S. FDA requirements for safe food contact.
NSF Certified
Independent verification for food safety and public health compliance.
SIRA Tested
Products evaluated by recognized inspection and certification experts.
SGS Verified
Independent testing and verification by SGS to ensure quality and safety.
In-house Production Facility
1. Raw Material Management
White card and kraft arrive checked for caliper, moisture and grain, then rest in a dry store so sheets stay flat before cutting. Every lot that becomes a sushi box is logged against its mill batch, so a stiffness problem traces back to the reel it came from.
2. Printing & Production
Inks are food-safe and cured on the flat sheet before folding, so the sleeve creases cleanly. Trays are die-cut and corner-glued under controlled pressure, and the sauce cup holes are punched against a gauge so the diameter holds across a sushi container run.
3. Quality Assurance
Each lot is assembled with sample cups in the holes, then lifted and tilted before release. Hole diameter, tray squareness and coating weight are logged per batch, which is how a drift in a drawer box packaging run gets caught in our plant instead of at a restaurant pass.
4. Warehousing & Delivery
Sleeves and trays are counted by weight and packed flat in moisture-resistant cartons, with trays stacked so the die-cut holes are not crushed. Stock rotates by production date, and orders are grouped by print version so a multi-outlet launch of takeaway boxes arrives together.
We are proud to partner with brands in Food-service industry across the globe.
They stay in the tray, because the cups sit down inside die-cut holes rather than resting on top of a flat base. The hole grips the cup at its widest point, so a tipped box moves the cup with the tray instead of sliding it across the surface. That said, the cups still have their own lids, and the holes are not a seal — a cup left without a lid will spill if the box is turned upside down. Pack lids on, keep the tray inside the sleeve for transport, and the sauce arrives where it started.
It holds by friction, which is enough for a bag that is carried upright but not for one that is thrown into a delivery crate. The tray is cut a fraction tighter than the sleeve opening, so the drawer needs a deliberate pull to open and will not slide out from its own weight. For delivery routes with rough handling, we can add a small locking tab on the tray front that catches the sleeve edge, or wrap the closed box in a paper belly band. Tell us how the box travels and we will match the closure to it.
Start with the oil load. Plain maki and sashimi carry moisture but almost no surface oil, so a 300–350 gsm white card with no coating is usually enough, and it keeps the pack recyclable in a mixed paper stream. Tempura, crumbed or spicy-mayo rolls need a grease-resistant coating on the food side, and a 350–400 gsm board so the tray floor does not bow under the weight. If the set also carries a soy-filled cup, a PE lining gives the surest barrier. Ask for both versions as filled samples before you commit.
Yes. The tray is cut on its own tooling, so the row length, roll spacing and the number of cup holes can all be set independently of the sleeve. A three-roll set and a five-roll set can share the same sleeve height with different trays, which keeps one print run and one shelf look across a menu. We can also add a low divider between rolls so fatter or loosely rolled pieces do not lean into each other. Send us the roll count and a rough diameter, and we will propose the tray layout before sampling.
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