Takeout Drawer Box for Sushi Rolls with Sauce Cup Holes

Three rolls, two sauces and a printed sleeve that opens like a drawer — that is the whole idea behind these sushi packages. The tray slides out, the rolls stand upright in a row, and two circular holes at the far end hold portion cups of soy, wasabi or spicy mayo, so a set leaves the pass complete in one hand. As sushi takeout containers go, this removes the second bag that normally carries the sauces. We print the sleeve and the roll wraps to your artwork on food-grade board, cut the cup holes to the portion cup you already buy, and build the tray to your roll count. For kitchens running high delivery volume, take out boxes like this keep sauce with food, and because the drawer box nests flat beside the to go containers already on the line, it needs no new rack.

How the Drawer Opens and Closes

The pack has two parts and one movement: hold the sleeve, pull the tray. A thumb notch in the tray front lets a server hook a finger and draw it out in one motion, even in gloves. The tray stops against the sleeve rather than sliding free on its own, so a box picked up by the sleeve does not spill on the way to the door. Once the tray is fully out it can be set down as a serving piece, which is how most operators use these sushi packages at the table. The sleeve folds from a single blank with glued side seams, so no loose flap catches on a bag.

A Sauce Cup Station Built Into the Tray

The two holes are the part that changes how a kitchen packs. They are cut at the end of the tray opposite the rolls, at a diameter taken from the portion cup you send us, so the cup drops in and sits at its rim instead of floating. Because the cup is held by the board and not by a lid, sauces stay put when staff lift sushi takeout containers by the sleeve. Holes can be cut for one, two or three cups, spaced so the cups do not touch. Nothing has to be bagged separately, which is the whole point of the design.

Board Weight and Oil Resistance for Rice and Fried Rolls

Rice releases steam and fried rolls release oil, and both attack the same tray floor. We specify board by caliper rather than grammage alone, because a tray carrying three rolls and two filled cups needs a stiffer floor than a plain carton. White card or kraft at 300–400 gsm covers most menus. For tempura, crumbed or spicy-mayo rolls, a grease-resistant coating on the food side stops oil reaching the print. A PE lining is the strongest option for sauce-heavy sets; a water-based coating suits shorter service. Every take out boxes run is checked for coating weight and floor stiffness before forming.

Sizing the Tray to Your Roll Count

Tray depth and length are set by what you pack, so a three-roll set and a five-roll set use the same sleeve height with a different tray. The holes move with the tray, so a menu with two sauces keeps its layout when the roll count changes. Because the tray is cut on its own tooling, we can adjust row spacing for fatter rolls or add a low divider between them. Artwork prints on the flat sleeve before folding, so CMYK or PMS colour holds from the front panel to the end. Because the drawer box scales from three rolls to five without changing the sleeve, a range built this way reads as one family, not three separate orders.