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Q1: Should I choose PE or PLA for a sushi box?

PE and PLA are both suitable lining options, but the right choice depends on the application. PE provides reliable grease and moisture resistance for many takeaway sushi packages, while PLA may suit buyers with specific sustainability goals. Disposal requirements also matter because local recycling or composting systems vary. For restaurant, delivery, or wholesale orders, compare food contact conditions, holding time, leakage risk, and end-of-life requirements before choosing the lining.

Q2: Can you adjust the sushi box if the food moves inside?

Yes, we can adjust the sushi box structure to improve food stability. Movement usually means the internal dimensions, box depth, folding structure, or product layout needs refinement. We recommend reviewing the actual sushi size, quantity, arrangement, and any sauce compartments before changing the design. The goal is to create a secure fit without adding unnecessary material or making the box difficult to open. A loaded sample should be checked before mass production to confirm the final structure works for takeaway and delivery use.

Q3: How can I prevent sushi from sticking to the box?

Sushi sticking can often be reduced by selecting the right food-contact surface and lining. Sticky rice, sauces, and high-moisture fillings can create more contact with the inner surface, especially during longer holding times. We recommend testing the actual sushi against the proposed lining before production, rather than judging the packaging by appearance alone. For restaurant takeaway, delivery, or refrigerated use, the test should consider contact time, moisture, temperature, and food ingredients. This helps confirm whether the selected sushi container is suitable for the intended application.

Q4: Does a sushi box need ventilation holes?

No, a sushi box does not always need ventilation holes. The need depends on the food's moisture level, temperature, holding time, and delivery conditions. Fresh sushi with excess condensation may benefit from controlled ventilation, but too many openings can reduce protection from outside moisture and handling. For takeaway and delivery orders, we recommend testing whether condensation actually affects the food before adding vents. The box structure should balance moisture control, food protection, and transport stability rather than using ventilation as a standard feature for every sushi package.