Sushi Bar Staff Training

Preparations: (change work clothes)

After arriving at the store, change into your work uniforms and check in, check the stocking
situation in the freezer for last night’s preparation, and replenish the missing items in time.
(Key points: The things to prepare are: ginger, wasabi, fish roe, cucumber, crab, salmon,
tuna, BBQ eel, shrimp, avocado (when needed, pick soft), Mini Rolls, Mini dynamite roll,
Maki Rolls, Dragon roll (cooked) Salmon, cooked yam, Mexican Roll

If placed for too long, need a little processing for other uses: salmon sashimi can be cooked
(for the sushi package method, please refer to the sushi production and method)

Name Amount Sun Mon Tue Wed Thur Fri Sat SM

confirm

Sauce Need to
put in
little
cup

Salmon
sauce

Dragon
eye
sauce

Sushi
Roll

Mini
rolls

Mini
dynamite
rolls

Maki roll
Dragon
roll

Mexican
roll

Veggie &
meat

Pink
ginger

Wasabi

Masago

Cucumb
er

Crab

Salmon

Tuna

BBQ Eel

Sushi
shrimp

Avocado
soft

Sushi
egg

Main

Sushi
rice
 Notes:

Sushi preparation requirements and methods:

Preparation
As long as you have mastered a few basic methods and skills of making sushi, the rest is just to
change the ingredients inside.
Strictly follow the company's meal standards and production methods, and serve meals in the
right portions to ensure the appearance and quality of the meal meet company’s standard
(Note: refer to the sushi bar sushi production requirements and methods and the sushi ingredient
list)
1. Tuna thawing: It is required to wrap it tightly with absorbent paper and a large plastic
wrap before thawing to prevent the tuna from getting too loose
Thawing method: It is recommended to put in the cooler one day in advance
2. Cutting Sushi: Salmon sushi must be cut into horizontal strips; fish filet must cover rice
ball; and the bones need to be removed, cut the meat as close to the bones as possible.

3. Sushi Wrapping Curtain:

• (Use a large plastic wrap) First pull out some plastic wrap and put a clean sushi curtain
in the middle
• Pull the film up to cover the curtain, pinch both ends of the curtain with both hands,
wrap the cling film tightly around the curtain, and cut the cling film three times.
• Then fold the curtain in half and place it on the sushi board
• Use your right hand to drive out the air to the right, three times
• After trimming the excess film edges neatly, open the curtain and press in the edge of
the film.
4. Mini roll
· Put the wrapped sushi curtain on the sushi board. Take 6 ounces of sushi rice
and dip a small sheet of seaweed, spread the sushi rice flat with seaweed (the
side with the sushi rice is facing down, and the seaweed is facing up)
· Put in cucumbers, avocados and other required ingredients, then roll up the
curtain and wrap all the ingredients in the seaweed. Pay attention to leaving a
small side
· Then pull the curtain forward again, continue to wrap the sushi, confirm
whether the mini roll has been formed, all the ingredients have been wrapped
in the roll, open the curtain to shape
· Sprinkle with sesame seeds and cut them into 8 slices, then shape them with a
curtain again and put them in a takeaway box.
· (If you need to spread other ingredients on the mini roll, cover it with a layer
of plastic wrap and slice it, and put it in a takeaway box after shaping).

5. Dragon Eye Roll:

· Spread a layer of sushi rice with large seaweed, leaving a 1cm on one side with
no rice
· Spread a piece of seaweed in the middle, add one and a half tablespoons of
processed crab meat + fried salmon strips (do not crumble, do not mix with
salmon sauce) + two rows of fried sweet potatoes. (See the sushi ingredients
table for specific quantities)
· Then roll it up with the wrapped sushi curtain, and dip a few grains of rice on
the 1cm seaweed left over
· Pull the curtain forward again. Wrap the whole ingredients completely into the
seaweed
· Then seal both ends with sushi rice. Make sure it won’t leak out when fried
· Cut into two evenly, wrap it in plastic wrap and put it in the refrigerator

6. Big Maki Roll-four pieces:

· Use small sized seaweed horizontally, put the sushi rice, and leave a 1cm with
no rice on one of the long sides
· Then turn it over and place it underneath on the curtain. The side left in front
of you
· After putting in the ingredients, roll it down with the curtain, then pull the
curtain forward, and roll it a second time. After confirming that all the
ingredients have been involved
 · Open the curtain for shaping, sprinkle with sesame seeds or dip fish roe and
cut into four pieces
· After shaping with the curtain again, put it in the takeaway box (note: Futo
Maki is the sushi rice with seaweed on the outside).

7. Cone hand rolls:

· Cover the 2/3 position of the seaweed with sushi rice
· Put two cucumbers and 1 avocado in the triangle position
· Then put the ingredients, pick up the seaweed cone with all the ingredients,
and put it in the palm of your left hand
· Turn the hand roll with your right hand to make an inverted triangle roll. (Be
careful not to dip the side rice) into the takeaway box.

8. Sushi:
· Make small rice balls with a box of pressed rice balls
· Spread the prepared ingredients on top of the bed of rice
· Hold it in the palm of your hand and press it tightly
· Note
o Tokyo, Smoked salmon, Eel, tamago, crabstick, Avocado Sushi, you
need to cut into strips of seaweed (method: small seaweed crosswise
and cut into 1.3cm wide strips) in the ingredients, wrap the ends in the
middle, and press on both sides of the rice ball to fix the food.
o Eel sushi is placed in the takeaway box and poured with eel juice, then
sprinkled with white sesame seeds.

9. Battleship Sushi:
· Make small rice balls with a box of pressed rice balls
· Cut seaweed into long strips (method: cut small seaweed into 3.3cm long
strips)
· Circle the small rice balls into a boat shape, and put ingredients on the rice
balls to put them in a takeaway box. (Note that one piece of seaweed can be
cut into three pieces)

10. Sashimi:
· Take a piece of sushi rice and place it on the sushi plate. Hold it with the palm
of your right hand, arrange it into a crescent shape, and put it in the takeaway
box
· Sprinkle black sesame seeds on top
· Paste a piece of decorative grass on the backside of the rice ball
 · Place Sashimi cut into four pieces in front of the decorative grass. (Note: Only
four slices of Sashimi can be placed in a rice ball)

11. Sushi Rice:

· Use a large transparent plastic bowl and a large spoon for sushi rice to pour a
pot of cooked rice into the large bowl
· Use a long-handled spoon to break up the rice. There can be no large chunks of
rice. Add 800ml of sushi vinegar while it’s hot
· Turn the large bowl with your left hand, and stir the sushi vinegar and rice with
the spoon in your right hand, then push the rice aside to cool in the large bowl.
Need to stir the rice twice in the middle
· After cooling down, put it in a clean insulated bucket
· Cover the surface with a layer of plastic wrap to keep it warm, and then close
the lid

12. Cut avocado:

· Pick a ripe avocado and cut both ends with a knife
· Cut a circle in the middle of the avocado with a knife
· Use both hands to twist the avocado in opposite directions to divide it in half
· Peel off the skin and cut into 0.3cm slices in the square plate

13. Small Maki:

· (Seaweed on the outside) Spread a little sushi rice on the little seaweed, leave a 1.5cm
side to not spread the rice
· After putting in the corresponding ingredients, roll the seaweed with a curtain
· Then open the curtain for shaping, cut into 6 pieces, and put them in a takeaway box.

Notes:

1. Preparation: (Prepare bleach): Bleach needs to be present around the sink all the time
with the right pH level.
Prepare 3% bleach water, (2L water + a bottle cap of bleach), put it next to the sink,
remember not to put it directly in the sink, (Point: After making the disinfectant, you need to
use a pH test paper to measure the pH. corresponds to more than 200ppm to meet the
standard, do not need the entire test paper, you can use half of the paper to save costs)

Notes:

2. Preparations: (check ingredients)

Carefully check the quality and quantity of the ingredients in the freezer, and open the plastic
wrap to smell the freshness of the remaining sashimi, shrimp and other ingredients from the
day before, to avoid expiration or deterioration, and odorous ingredients should not be used
for meals. The company’s reputation will be affected, and there will be complaints from
customers. If there are display cabinets, they need to be opened in advance and measured
with a thermometer. When the temperature reaches 0-4 degrees Celsius, the fish can be put
into the display cabinet and the temperature is recorded.

Notes:

3. Preparations: (check temperature)

Step 1: Check the temperature of the refrigerator and freezer in the kitchen before opening
the door (Note: twice a day, at 10:00 am and 3:00 pm, the refrigerator needs to be at 0-4 ℃,
and the freezer needs to be below -18 ℃), and make a record and sign. (See the temperature
record table for details))
Step 2: Check the temperature of the refrigerator and freezer in the kitchen again at 3 o'clock
in the afternoon, and record the signature (see the temperature record sheet for details)
 Notes:

4. Preparations: (check the avocado)

Check the degree of rawness and ripeness of the avocado, and store the soft and ripe avocados in
the refrigerator (Note: the priority order of use of avocados, soft-soft-hard), prepare basic rolls
(Mini Rolls, Maki Rolls, Dragon roll (cooked Salmon, cooked yam), Mexican Roll).
On weekends or holidays, increase the number of basic rolls appropriately, see store sushi bar
checklist for more information.
Cut the avocado: The required thickness is 0.3cm, and the cutting method is shown above.

Notes:

5. Prepare the rest of the opening items: fried shrimp (with tail removed), sweet potato
slices, salmon
· Fried shrimp: Peel off the shell of the shrimp at the tail-----dip it with
flour------cover it with frying powder, put it in the oil oven and fry for 2 minutes,
remove it for use
· Sweet potato slices: cut into slices with a thickness of 0.5 cm evenly for use
· Salmon: Salmon sushi is required to be cut into horizontal strips, four pieces
weighing 3oz, eight pieces weighing 6oz, specifications: length 6cm, width 5cm,
thickness 2.5cm

Notes:
 6. Preparation: (Open file review)
Fill in the corresponding part of the open file review record form
The part that the sushi staff needs to fill in is Sushi Bar, Front Counter
After the form is used, it can be printed out in the electronic document distributed to the store
manager.
If it is found not to be filled in during the inspection, the store manager shall be ordered to
deduct the tip of the cashier on the day.
Tokyo Express
Restaurant Checklist Week Starting__________

Daily Opening Checklist SUN MON TUE WED THU FRI SAT

FRONT COUNTER AREA

Cash Set-up

Verify cash

Fill Juice Bin, Coca-Cola cooler

(Juice, water, coke…)

Check food supplies (fork, spoon,

chopsticks, napkin, all sauces)

Bags/ Cups-stocked

Receipt Paper-Full with back up

Pen/Stapler-at register

Register-set with proper amount of

change

Hand sanitizer prepared

Outside

Free of debris

Depending on Season (garbage,

leaves, snow and ice)

Parking lot-sidewalks
Outside Lights-working

Inside

Floors-Swept and mopped

Windows-no fingerprints, clean

glass

Deli Display Case- no fingerprints,

clean glass

Sneeze Guard-no fingerprints,

clean glass

Lights-working

Trash Cans-clean, empty trash bag

Floor and carpet-clean

Tables and chairs-wiped

Windows and ledges-clean

Walls-wiped

Soda Machine-clean, nozzles in,

full of ice

Soda Boxes-check level, anticipate

changing

Bottled Drinks-Full

Napkins/Lids/Straws-Stocked

Restrooms

Floor-Swept and mopped

Sink/Vanity-clean

Mirrors-clean
Trash-emptied

Toilets/Urinals-clean and sanitized

Toilets paper and hand towels

filled

Walls-clean

Service Area

Floors-swept and mopped

Shelving-organized

Sushi Bar

Prepare hot-selling item (Miki

rolls, Mini roll combo, Dragon roll,
Mexico roll)

Check ingredient for Sushi

(Salmon, Shrimp, Tuna)

Front Kitchen

Open warmer-chicken/beef

Open warmer-sauce/soup

Fried chicken and beef

Back Kitchen

Steamed rice

Open exhaust fan

Open oil tank

Open frying plate/medium

flame-preheat

Boiling water
Make miso

Make tempura sauce

Make Teriyaki sauce

Make Mian-Lao

Make Fried sauce

Make bean- sprout

Notes:

7. Meals: (Complete orders in time)

After the customer orders, you must prepare it in time, and hand it over to the counter with
the sushi bar menu, so that the cashier can make the order.
Key points:

• An order preparation cannot exceed 15 minutes

• Remind the cashier of the corresponding sauce
Notes:

8. Meals: (slow time)

During the slow time, replace the sashimi dishes in the display fridge every day, including
the absorbent paper under the sashimi (Note: follow the first-in first-out principle, you can
refer to the inside of the plate as the old sashimi, the outside of the plate, facing Put the
freshest on the customer’s side)
Method:
 · Take out a clean sushi plate and place it underneath with absorbent paper
· Put the freshly cut fish sashimi on the plate, cover it with plastic wrap,
write the date on a small label and paste it

Notes:

9. Complete the order: (process raw materials in time)

Dispose of the defrosted raw materials in time, slice them and place them on the plate, and
mark the date for later use. (Note: The shelf life of sashimi is generally 2-3 days. Please
prepare the goods according to your needs at each branch. After processing, you can separate
them with plastic wrap. Put a small amount of sashimi in the freezer for easy defrosting at
any time. If the shelf life of sushi salmon exceeds the shelf life, you can make salmon rice or
deep-fried rolls for the chef).
Notes:

10. Daily: (Check temperature)

Check the temperature of all freezers and freezers at 10 am and 3 pm twice a day, the
temperature of the refrigerator is 0-4 degrees Celsius, and the temperature of the freezer is
below -18 degrees, and record in the record sheet to ensure that the ingredients are in the
correct storage method.

Notes:
 Sushi Bar Staff Training: required to memorize
Strictly follow the company's meal standards and production methods, and serve meals in
portions to ensure the quality and appearance of the meal

Sushi bar sushi preparation requirements and methods can refer to the previous chapters

1. Tuna thawing: It is required to wrap it tightly with absorbent paper and a large plastic
wrap before thawing to prevent the tuna from getting too loose
Thawing method: It is recommended to put in the cooler one day in advance
2. Cut the sushi: Salmon sushi must be cut into horizontal strips, the size of the fish fillet
can cover the rice ball, and the bones need to be removed, cut the meat as close to the
bones as possible.
3. Sushi curtain:
• (Use a large plastic wrap) First pull out some plastic wrap and put a clean sushi curtain
in the middle
• Pull the film up to cover the curtain, pinch both ends of the curtain with both hands,
wrap the cling film tightly around the curtain, and cut the cling film three times.
• Then fold the curtain in half and place it on the sushi board
• Use your right hand to drive out the air to the right, three times
• After trimming the excess film edges neatly, open the curtain and press in the edge of
the film.
4. Mini roll
· Put the wrapped sushi curtain on the sushi board. Take 6 ounces of sushi rice
and dip a small sheet of seaweed, spread the sushi rice flat with seaweed (the
side with the sushi rice is facing down, and the seaweed is facing up)
· Put in cucumbers, avocados and other required ingredients, then roll up the
curtain and wrap all the ingredients in the seaweed. Pay attention to leaving a
small side
· Then pull the curtain forward again, continue to wrap the sushi, confirm
whether the mini roll has been formed, all the ingredients have been wrapped
in the roll, open the curtain to shape
· Sprinkle with sesame seeds and cut them into 8 slices, then shape them with a
curtain again and put them in a takeaway box.
· (If you need to spread other ingredients on the mini roll, cover it with a layer
of plastic wrap and slice it, and put it in a takeaway box after shaping).
5. Dragon Eye Roll:
 · Spread a layer of sushi rice with large seaweed, leaving a 1cm side to not
spread the rice
· Spread a piece of seaweed in the middle, add one and a half tablespoons of
processed crab meat + fried salmon strips (do not crumble, do not mix with
salmon sauce) + two rows of fried sweet potatoes. (See the sushi ingredients
table for specific quantities)
· Then roll it up with the wrapped sushi curtain, and dip a few grains of rice on
the 1cm seaweed left over
· Pull the curtain forward again. Wrap the whole ingredients completely into the
seaweed
· Then seal both ends with sushi rice. Make sure it won’t leak out when fried
· Cut into two evenly, wrap it in plastic wrap and put it in the refrigerator
6. Big Maki Roll-four pieces:
· Wrap it horizontally with small seaweed, put the sushi rice, and leave a 1cm
side to not spread the rice
· Then turn it over and place it underneath on the curtain. The side left in front
of you
· After putting in the ingredients, roll it down with the curtain, then pull the
curtain forward, and roll it a second time. After confirming that all the
ingredients have been involved
· Open the curtain for shaping, sprinkle with sesame seeds or dip fish roe and
cut into four pieces
· After shaping with the curtain again, put it in the takeaway box (note: Futo
Maki is the sushi rice with seaweed on the outside).
7. Cone hand rolls:
· Cover the 2/3 position of the seaweed with sushi rice
· Put two cucumbers and 1 avocado in the triangle position
· Then put the ingredients, pick up the seaweed cone with all the ingredients,
and put it in the palm of your left hand
· Turn the hand roll with your right hand to make an inverted triangle roll. (Be
careful not to dip the side rice) into the takeaway box.
8. Sushi:
· Make small rice balls with a box of pressed rice balls
· Spread the prepared ingredients on top of the bed of rice
· Hold it in the palm of your hand and press it tightly
· Note
o Tokyo, Smoked salmon, Eel, tamago, crabstick, Avocado Sushi, you
need to cut into strips of seaweed (method: small seaweed crosswise
and cut into 1.3cm wide strips) in the ingredients, wrap the ends in the
middle, and press on both sides of the rice ball to fix the food.
 o Eel sushi is placed in the takeaway box and poured with eel juice, then
sprinkled with white sesame seeds.
9. Battleship Sushi:
· Make small rice balls with a box of pressed rice balls
· Cut seaweed into long strips (method: cut small seaweed into 3.3cm long
strips)
· Circle the small rice balls into a boat shape, and put ingredients on the rice
balls to put them in a takeaway box. (Note that one piece of seaweed can be
cut into three pieces)

10. Sashimi:
· Take a piece of sushi rice and place it on the sushi plate. Hold it with the palm
of your right hand, arrange it into a crescent shape, and put it in the takeaway
box
· Sprinkle black sesame seeds on top
· Paste a piece of decorative grass on the backside of the rice ball
· Place Sashimi cut into four pieces in front of the decorative grass. (Note: Only
four slices of Sashimi can be placed in a rice ball)

11. Sushi rice production:

· Use a large transparent plastic bowl and a large spoon for sushi rice to pour a
pot of cooked white rice into the large bowl
· Use a long-handled spoon to break up the white rice. There can be no balls of
rice. Add 800ml of sushi vinegar while it’s hot
· Turn the large bowl with your left hand, and stir the sushi vinegar and rice with
the spoon in your right hand, then push the rice aside to cool in the large bowl.
Need to turn the rice twice in the middle
· After cooling down, put it in a clean insulated bucket
· Cover the surface with a layer of plastic wrap to keep it warm, and then close
the lid
12. Cut avocado:
· Pick a ripe avocado and cut both ends with a knife
· Cut a circle in the middle of the avocado with a knife
· Use both hands to twist the avocado in opposite directions to divide it in half
· Peel off the skin and cut into 0.3cm slices in the square plate
13. Small Maki:
· (Seaweed on the outside) Spread a little sushi rice on the little seaweed, leave a 1.5cm
side to not spread the rice
· After putting in the corresponding ingredients, roll the seaweed with a curtain
· Then open the curtain for shaping, cut into 6 pieces, and put them in a takeaway box.
 Sushi ingredient list: (unit: ounce)
1. Mini California Roll 8 slices (sushi rice: 6 ounces)
Crab Meat (processed crab meat)-one scoop (2.8 oz)
Avocado (avocado) 2 slices-(0.5 oz)
Cucumber-one piece (0.5 ounces)
Sprinkle black sesame seeds (0.1 oz)
2. Mini Dynamite Roll 8 slices (sushi rice: 6 ounces)
Cucumber-one piece (0.5 ounces)
Avocado-2 slices-(0.5 oz)
Tamago (sushi egg)-2 sticks (0.9 oz)
Shrimp Tempura-2 sticks (1.1 oz)
Spread Fish Roe on the noodles (caviar)-one layer, (0.3 ounces)
3. 2 Dragon Eye Roll (12 slices) (Sushi rice: 8 ounces)
Fried salmon-(1.8 ounces)
Crab Meat-One and a half spoons (3.8 ounces)
Yam Tempura- (fried sweet potato)- (1.8 oz)
4. Rainbow Roll (8 pieces) (sushi rice: 6 ounces)
Tempura scrap-(1 ounce)
Cucumber-one piece (0.5 ounces)
Fish Roe-(0.25 oz)
Mayo (mayonnaise)-(0.2 oz)
On top:
Smoked Salmon 3 sticks (0.5 oz)
Shrimp (Sushi shrimp) tailed 2 (0.35 ounces)
Avocado (avocado) 2 slices (0.5 oz)
5. Mexican Roll 8 slices (sushi rice: 5 ounces)
Spicy Tuna-(1oz)
Cucumber (1 stick)-(0.5 oz)
Avocado (2 slices)-(0.5 oz)
Tempura Scrap-(0.4 oz)
Black and White (black and white sesame seeds) sprinkled on the surface-(0.1 oz)
6. Crispy Mexican Roll- Dip the wrapped Mexican roll with flour and then coated with frying
powder and put it into the oil oven to fry.
7. Wild Rose Roll 8 slices (sushi rice: 6 ounces)
Fish Roe-(0.25 oz)
Salmon (Sushi Salmon)-(1.5oz)
Avocado-(0.5 oz)
Smoked Salmon (smoked salmon) spread on top-(0.7 oz)
8. Yam Yum Roll (sweet potato roll) 8 slices (sushi rice: 6 ounces)
Yam Tempura (Fried Sweet Potatoes)-(2 ounces in it)
Avocado-(0.5 oz)
Spread another layer of Yam Tempura (fried sweet potato) on the surface-(2.5 ounces)
9. Smoked Salmon Roll 8 slices (sushi roll: 6 ounces)
Crab Meat (processed crab meat)-one scoop (2.8 oz)
Avocado (2 slices)-(0.5 oz)
Cucumber (1 stick)-(0.5 oz)
Smoked Salmon (lay a layer of smoked salmon on top)-(0.7 oz)
10. Caterpillar Roll (Eel Roll) 8 pieces
Sushi rice-(5 ounces) Cucumber (1 stick)-(0.5 ounces)
Tofu topped-(2 slices 0.7 oz)
Spread Avocado on top-(one layer: 0.9 ounces)
11. Garden Roll (Veggie Rolls) 8 slices (sushi rice: 6 ounces)
Yam Tempura (Fried Sweet Potatoes)-(0.8 oz)
*Carrots (note: soak up with absorbent paper before wrapping)-(1.2 ounces)
Cucumber (1 stick)-(0.5 oz)
Spread avocado on the surface-(1 layer: 0.9 oz)
12. California Roll (Large California) 4 slices of small seaweed cross over to pack)
Sushi Rice-5.4 oz
Cucumber-(1 0.3 oz)
Avocado-(1 bar 0.3 oz)
Sprinkle black sesame seeds on top-(0.2 oz)
13. Dynamite Roll (large Dynamite) 4 slices (small seaweed crossed over)
Sushi Rice-5.4 oz
Cucumber-(1 0.3 oz)
 Avocado-(1 bar 0.3 oz)
Shrimp Tempura-(3 strips 1.65 oz)
Caviar Pavement-(0.2 oz)
14. Alberta Roll (beef roll) 4 slices (small seaweed cross over to wrap)
Sushi Rice-5.4 oz
Cucumber-(1 0.3 oz)
Avocado-(1 bar 0.3 oz)
Stir-fried beef-(mix with chicken juice, soak the juice with absorbent paper before
wrapping) (3.5 ounces)
Sprinkle white sesame seeds on the noodles-(0.2 oz)
15. Futo Maki (vegetable rolls) 4 slices (the small seaweed crosses over, the seaweed is outside)
Sushi rice-3.8 oz)
Cucumber-(1 0.3 oz)
Avocado-(1 bar 0.3 oz)
Yam Tempura (Fried Sweet Potatoes)-(1.6 oz)
Tofu skin-(1 slice (squeeze out the water)-0.35 oz)
Tamago (sushi egg)-1 stick (0.9 oz)
16. Assorted Sushi (11 pieces)
One small cucumber maki (6 slices):
Two Cucumbers-(2 1.3 oz)
White sesame seeds-(0.1 oz in a row)
5 rice balls (1 rice ball 1.2 ounces and 5 6.3 ounces):
Salmon-(1 piece 0.4 oz)
Tuna-(1 piece 0.4 oz)
Sushi Shrimp-(1 slice 0.15 oz)
Sushi Egg-(one 0.9 oz)
Eel-(one slice) 0.25 oz)
17. Mini Rolls Combo (16 pieces)
1 small California (8 slices)
1 small dynamite (8 pieces)
18. Dragon Combo (9 pieces)
Half Dragon Eye Roll (3 pieces)
Half a crispy taco (4 slices)
 Veggie Spring Rolls (2 pieces)
19. Veggie Combo (10 pieces)
Futo Maki (2 slices) seaweed
Tofu Sushi (1 piece) avocado
Half Seaweed Salad Maki (3 slices)
Half Cucumber Maki (3 slices) (one white sesame, one cucumber)
20. Salmon Combo (9 pieces)
Half Wild Rose Roll (4 pieces)
Half salmon Maki (3 slices)
Salmon Sushi (2 slices)
21. Spicy Combo (9 pieces)
Half a Mexican Roll (4 slices)
Half Spicy Tuna Maki (3 slices)
Spicy Salmon Sushi (2 slices) (fried salmon, chopped green onion, mayo, chili
sauce---0.5 ounces)
22. Small Maki Combo (12 pieces)
Half salmon Maki (3 slices)
Half tuna Maki (3 pieces)
Half Cucumber Maki (3 slices)
Half of Seaweed Salad Maki (3 slices)
23. Tropical Combo (10 pieces)
Mini California (6 pieces)
Shrimp Sushi (2 pieces)
Avocado Sushi (2 slices)
24. Salmon Lover (11 pieces)
Mini California (2 pieces)
Little Salmon Maki (6 pieces)
 Salmon Sushi (2 pieces)
25. Sunshine Combo (14 pieces)
Sunrise Roll (4 pieces)
Sunset Roll (4 pieces)
Cucumber Maki (6 slices)
26. Sunrise Rolls (8 slices) (sushi rice: 6 ounces)
Avocado-2 sticks (0.5 oz)
Processed crab meat-one scoop (2.8 ounces)
Fresh salmon (fresh salmon filet) spread on the surface-(1 ounce) 3 slices
27. Sunset Rolls (8 slices) (sushi rice: 6 ounces)
Processed crabmeat-one scoop (2.8 ounces)
Cucumber-1 stick (0.5 oz)
Avocado-2 sticks (0.5 oz)
Fresh tuna on the surface-(3 slices in one layer, 0.9 oz)
28. Tiger Rolls (8 pieces) (sushi rice: 6 ounces)
Fried shrimp (2 pieces)-(1.1 oz)
Cucumber-1 stick (0.5 oz)
Avocado-2 sticks (0.5 oz)
BBQ eel (eel) spread on top-(4 slices 1oz)
29. BC Rolls (8 slices) (sushi rice: 6 ounces)
Cucumber-1 stick (0.5 oz)
Avocado-2 sticks (0.5 oz)
Processed crab meat-one row (2.8 oz)
Fried salmon (1 column)-(1 ounce)
Sushi shrimp (4 pieces)-(0.6 oz)
30. Spicy Seafood Rolls (8 slices) (sushi rice: 5 ounces)
Cucumber-1 stick (0.5 oz)
 Spicy Salmon (1 column)-(1 ounce)
Fresh Scallops- (caviar, mixed with mayo)-(0.6 oz)
Sprinkle on the surface:
Green grass-(0.5 oz)
Bacon Bits-(0.1 oz)
31. Small Maki seaweed total outside (4.4 ounces)
Sushi rice-(3 ounces)
1. Cucumber Maki-
A piece of white sesame seeds-(0.1 oz)
One Cucumber-(1.3 oz)
2. Avocado Maki-(2 pieces)-(1.4 ounces)
3. Seaweed Salad Maki- (1.4 oz)
4. Alaska Maki-
Smoked salmon-(0.4 oz)
One Cucumber-(1 ounce)
5. Tuna Maki- (1.4 ounces)
6. Salmon Maki- (1.4 ounces)
7. Spicy Tuna Maki (1.4 oz)
8. Spicy Salmon Maki (1.4 oz)
32. Cone (hand-rolled)-seaweed outside, wrapped in a triangle shape
Sushi Rice-(2.6 oz)
Cucumber-(2 strips 0.2 oz)
Avocado-(1 bar 0.2 oz)
1) California Cone- (Crab meat 1.8 ounces)
2) Dynamite Cone- (a fried shrimp 0.6 oz) (0.2 oz fish roe)
3) Spicy Tuna Cone- (1.8oz)
4) Scallop Cone- (with 1.8 ounces)
33. Sushi (fish sashimi on top of the rice ball)
Sushi rice ball-(one 1.2 oz)
1) Salmon-(1 piece 0.4oz)
2) Tuna- (1 piece 0.4oz)
3) Tako- (1 piece? ounce)
4) Eel Sushi- (1 piece of 0.25 oz)
5) Smoked Salmon- (1 piece ounce)
6) Shrimp- (1 piece of 0.15 ounces)
7) Tamago- (1 piece of 0.9 oz)
8) Tofu- (1 piece of 0.35 ounces)
9) Crab Stick- (1 tail cut into scissors shape 0.45 ounces)
 10) Avocado- (2 pieces 0.4oz)
34. Sashimi
Sushi Rice Ball-(one 2.3 oz)
1) Salmon:
4 slices 3 ounces
8 slices 6 oz
(Length: 6CM wide 5.5CM high 2.5CM)
2) Tuna:
4 slices 3 ounces
8 slices 6 oz
(Length: 6CM wide 5CM high 3CM)
3) Mixed Sashimi:
Four pieces: Two pieces of Salmon and two pieces of Tuna
Eight pieces: Four pieces of Salmon and four pieces of Tuna
35. Battleship Sushi
Sushi rice balls-(one 1.2 ounce) wrap the rice balls with seaweed strips
1) Fish egg sushi- (0.4 oz)
2) Crab meat sushi- (0.6 ounces)
3) Spicy Tuna Sushi- (0.6 oz)
4) Spicy Salmon Sushi- (0.6 oz)
5) Scallop Sushi- (0.4 oz)
6) Seaweed Salad Sushi- (0.6 oz)
36. Maki Tray:
Small: 30 pieces
Medium: 60 pieces
Large: 76 pieces
37. Assorted Sushi Tray
Small: 28 pieces
Medium: 48 pieces
Large: 64 pieces
1. Daily: (clean)
Daily cleaning (every two hours on average) cleans the counters and countertops of the
sushi bar, as well as the freezer, and organizes the placement and quality of ingredients.
· Clean the sushi table, use a spatula to clean the sushi table, and then wipe one
side with disinfectant
 · Scrub knives with disinfectant water
· Scrub the freezer handle with disinfectant
2. Daily: (cleaning the countertop)
The countertop for cutting sashimi needs to be cleaned with sterile water every four hours.

Notes:

1. Daily (cleaning every 2 hours): clean the sushi bar counter, shelves, and fridges. Organize
the materials and ensure quality.
· The sashimi cutting counter / board needs to be washed and disinfected every 4
hours.
2. Stocking: (Prepare materials for the next day)
Prepare the raw materials needed for the next day
Steps:
· Slice the cucumber, slice the raw fish, slice the sushi egg
· Take out the salmon and tuna to thaw in the refrigerator. Pay attention to the way
the tuna is thawed. It is required to wrap it with absorbent paper and plastic wrap
and put it in the refrigerator to thaw, otherwise the tuna will be too loose the next
day and it will not be good
· After the cucumber strips are cut, put a layer of absorbent paper under the box
before putting the cucumber to prevent the cucumber from being soft and rotten.
· The sashimi of salmon must be cut into horizontal strips, four slices weighing 3oz,
eight slices weighing 6oz, specifications: length 6cm, width 5cm, thickness 2.5cm
3. Daily: (Maintenance of knives)
Maintain the knives daily, sharpen the knives, and ensure that the knives are sharp (points:
use a sharpener to polish)
For instructions on how to use a sharpener, refer to the instruction manual.

Notes:

4. Stocking: (Sushi rice next day)

Prepare the sushi rice for the next day, put it in a clean insulation bucket and wrap it with
plastic wrap, which is convenient for the next day
(Precautions: Use sushi pH test paper to measure before use)

Notes:

5. Preparing for Closing: (Clean and use items)

Clean the tools and items used on the day, the packing box, the lid and the cutting board,
close the display fridge, and store all kinds of fish in the display cabinet in the refrigerator.

Operation steps: If the utensils to be cleaned are small, they can be cleaned in a dishwasher.
If they are large, such as iron plates, they can be cleaned with disinfectant water and rinsed in
the sink.

Notes:

6. Preparing for Closing: (cleaning)

Clean the floor and replace the garbage bag.
Clean up after closing, mop the floor with water and detergent.
(Water for mopping: half a bucket of water + floor cleaning formula)
Garbage bag requirements: there can be no residue in it

Notes:

7. Closing: (turn off the power)

Turn off the lights and appliances in the sushi bar area. (Except for permanent lights)
The store manager can indicate in the remarks according to the different situations of each
store.
 Notes:

8. Closing: (Receipt review) Fill in relevant parts of the receivable review record
The part that the sushi bar staff needs to fill in is SushiBar, Front Kitchen
After the form is used, it can be printed out in the electronic document distributed to the store
manager.
If it is found not to be filled in during the inspection, the store manager shall be ordered to deduct
the tip of the cashier on the day.
Tokyo Express
Restaurant Checklist Week Starting__________

Daily Closing Checklist SUN MON TUE WED THU FRI SAT

FRONT COUNTER AREA

Cash Out

Verify cash/cash out

Fill Juice Bin, Coca-Cola cooler

(Juice, water, coke…)

Check food supplies (fork, spoon,

chopsticks, napkin, all sauces)

Bags/ Cups-stocked

Receipt Paper-Full with back up

Pen/Stapler-at register

Register-set with proper amount

of change

Hand sanitizer prepared

Put cash into the safe

Outside

Free of debris

Depending on Season (garbage,

leaves, snow and ice)

Parking lot-sidewalks

Outside Lights-working

Inside

Floors-Swept and mopped

Windows-no fingerprints, clean

glass

Deli Display Case- no

fingerprints, clean glass

Sneeze Guard-no fingerprints,

clean glass

Lights-working

Trash Cans-clean, empty trash bag

Floor and carpet-clean

Tables and chairs-wiped

Windows and ledges-clean

Walls-wiped

Soda Machine-clean, nozzles in,

full of ice

Soda Boxes-check level,

anticipate changing

Bottled Drinks-Full
Napkins/Lids/Straws-Stocked

Restrooms

Floor-Swept and mopped

Sink/Vanity-clean

Mirrors-clean

Trash-emptied

Toilets/Urinals-clean and sanitized

Toilets paper and hand towels

filled

Walls-clean

Service Area

Floors-swept and mopped

Shelving-organized

Sushi Bar

Clean the equipment

Clean the container for sauce

Check ingredients of Sushi for

tomorrow use (Salmon Sashimi,
Shrimp, Tuna, BBQ Eel)

Front Kitchen

close warmer-chicken/beef

close warmer-sauce/soup

Close lights

Back Kitchen
Defrost ingredients for tomorrow
use (beef chicken, salmon,
shrimp)

close exhaust fan

close oil tank

close frying plate

Wash the dishes/ clean the wash

machine, put back to the shelf
after cleaned

Make sure all freezer and cooler

works

Turn off the sign

Lock the door

Sushi bar cautions and mistake points:

1. Check the ingredients in the fridges, open the plastic wraps to sniff the food left over
from yesterday: sashimi, shrimp, etc., and check the freshness, make sure nothing has
gone bad.
2. The company is carrying out the Chef’s Special program, and requires the branches to
prepare dishes according to the checklist before rush hour. If there were left-over rolls for
the day, we deep fried these rolls the next day, and sold them at a $9.99 special price. If
the left-over deep-fried rolls are still left over for the day, then put these rolls on the Too
Good To Go platform.
3. When making the sushi rolls, press the rolls as solid as possible, to avoid the rice falling
apart and affecting the tasty & appearance.
4. Sushi rolls that need extra squeezed sauces, such as the caterpillar roll, should be put into
the tall boxes like the small sushi box, to avoid the box lid crushing the food and
dismembered the rolls.
5. Avoid putting different types of sushi into one container, it might lead to customer
misunderstanding such as they are missing something from their order.
 6. The quality of sushi ingredients is the most important, staff must inspect and store the
ingredients according to the checklist’s standards and instructions, especially for fresh
ingredients that change daily.
7. The company requires each sushi roll to be prepared in under 1 minute.
Patch: additional information
Fruit tea position and operation:
1. Starts at 10:50 am, check to see that all ingredients are ample and ready.
a) Syrup bottle has 50% capacity
b) Layout the paper towels from the shelf
c) At least 500g fruit for each kind needed
d) At least 2 avocados are at ready
e) At least one bottle of sugar is at ready
f) Make sure the ice machine is functioning
g) At least 50 straws are at ready
h) At least 2L of milk is at ready
i) Boil and get the tea ready
2. Clean all hardware and utensils, run everything through the dish-washer
a) Shaking cup
b) Shaking cup lid
c) Ice-crushing stick
d) Ice machine basket
e) Ice-machine shovel
f) Topping spoon
g) Tealeaf filter
h) Teapot
i) Long spoon
3. Customer service training:
a) All fruit teas should be done under 6 minutes
b) If the customer ordered one type of fruit tea, the cashier could always recommend
another flavor as well. For example, if the customer ordered a passion fruit tea, the
staff could ask: “would you like to try strawberry pineapple as well? It is quite
popular too.”
c) Staff should bring up promotions spontaneously, such as buy two get one free, etc.
d) Push the sales of fruit tea:
i. Ask the customer: We have strawberry pineapple, passion fruit at the
moment and the daily special is _____, would you like to try it?
ii. BBT topping: we have the coconut jelly topping for only 50 cents, and
it comes in strawberry, mango, and lychee flavors
 iii. Addition to meal: I can add a fruit tea for 5.99 for you if you’d like, we
also have a promotion going on, buy 1 get xxxx of……
iv. Suggestions: the most popular flavors are strawberry pineapple and
passion fruit (depends on each store)
v. How the drink is made: we use freshly brewed tea and hand-shake it
with real fruit syrup, we also offer sugar free with fresh fruits and
sugar substitutions.
vi. For people who can’t have sugar: we do offer a sugar free option with
real fruit, however, if you like it sweetened, we also have Splenda
(sugar substitutes).
vii. Rejection: I can give you a sample to try if you’d like
1. Still no purchase: is the flavor not good? You can provide us some
feedback if possible, I will pass the message to the head office.
e) If the customer offers suggestions, please note it down and pass on to the head
office
f) If the staff can recognize returning customers, ask if they want to have the same
thing last time
g) If the customer order is really close to a promotion value, the staff should notify the
customer. For example, the promotion is free fruit tea with $50 order, when the
customer is at $40, the staff should let the customer know that $50 qualifies a
promotion
4. Fruit tea preparation and handling
a) Follow the step-instruction when making the fruit tea
b) Wipe the cup after the tea is prepared
c) Wrap the straw with a napkin when handing over to customer
d) Use dish soap to rinse all the tools after use to avoid underlying allergies
e) Dry on the rack after wash
5. Closing:
a) Make sure the bottles are tightly screwed
b) Wipe the bottle and make sure there isn’t sticky syrup on the outside of the bottle
c) Put syrups and fruits into the fridge
d) Discard the paper towels on the shelves
e) Put the shaking cup upside-down on the rack
f) Unused fresh fruits should be wrapped in the preservative film, write the date on the
wrap. If the fruit is still unused on the next day, discard at night.

Drinks preparation and procedure

Cold-brew tea
-8L tea pot
-7L cold water
-1L hot water
-50g tea
1. put the tea on the filter
2. pour the 1L hot water slowly over the tea
3. make sure the tea leaves are spread open, immerse the tea bag into the cold water for 20
minutes
4. the same tea bag can be re-used 3 times (after every use, the cold water immerse time should
increase 10 minutes)

Strawberry mango:
-50g mango syrup
-75g frozen mango
-75g frozen strawberry
-300ml cold tea
1. Put mango syrup, mango and strawberry into microwave for about 70s
2. Crush the fruits
3. Filter tea leaves
4. Put fruit into cup, add filtered tea
5. Top up with ice

Peach mango:
-50g peach syrup
-100g frozen mango
-300ml tea
1. Put peach syrup, mango into microwave for about 60s
2. Crush the mango
3. Filter tea leaves
4. Put mango into cup, add filtered tea
5. add ice

Matcha latte：
-10g matcha
-500g milk（150 evaporated milk+350ml water)
-1 scoop lychee jelly
-ice
-30g sugar
1. Melt matcha with hot water(20ml)(only enough to dissolve the powder into a paste)
2. Make sure there are no clumps, add sugar
3. Add ½ milk, make sure its well mixed, add the other ½
4. Add lychee pieces, add ice

Avocado smoothie:
-75g avocado(about ½ an avocado)
-200g milk（60ml evaporated milk+140ml water)
-240g ice
-30g sugar
-1 scoop lychee jelly
1. Put avocado into blender
2. Add milk, ice, sugar
3. Blend till no pieces of ice are seen（about 45s）
4. Put lychee jelly into cup
5. Pour smoothie into cup trainer signature trainee signature
Single flavoured syrup drinks

-65g fruit syrup

-12g of white sugar or fructose
-400ml cold tea
-ice
1. Add syrup and sugar into shaker
2. Add about 200ml of tea
3. Add 1 ice scoop of ice
4. Shake well, add to cup,add rest of 200ml tea（about 30s)
5. Not enough add ice
6. (passion fruit only needs half a small ice cream scoop of passion seed)

Two flavor syrup drink (strawberry pineapple, mango passion fruit, mango pineapple etc)
-35g of 1 syrup
-35g of another syrup
-13g white sugar or fructose
-400ml tea
-ice
1. Add syrup and sugar into shaker
2. Add 200ml tea
3. Add an ice scoop of ice
4. Shaker well and add into cup(about 30s)
5. Add into cup the rest 200ml tea
6. Not enough add ice
7. (passion with anything needs to have half an icecream scoop of passion seed) trainer signature
trainee signature
Test:
1. When we have leftover rolls, we use them directly in the next day.
2. Write down the number of pieces in each size of the maki tray: small ___,
medium ___, large ___
3. What is the chef’s special roll?
4. Write down the number of pieces in each size of the sushi tray: small ___,
medium ___, large ___
5. What do we put in the surprise bag that we sell on the Too Good To Go
platform?
6. How many ounces of sushi rice that is typically needed when making a roll?
7. What should the temperature be for the refrigerator? How about the freezer?
8. When should you check the temperature of the refrigerator and the freezer?
9. How thick should each slice of avocado be?
10. Write down everything that needs to be prepared when you arrive at the store
in the morning. (Hint: there are 16 of them).

Poke Bowl ingredients and recipe

Sushi rice 9oz

Cucumber 2oz

Seaweed 1.5oz

Avocado 4 pieces(0.8oz)

Tempura Crumbs 1.5oz

Salmon/tuna/half-half 3oz

Sliced onion 0.5oz

Mayo sauce&Takoyaki sauce

White sesame
 Total 18/19oz
Notice：

1.

1). Put the sushi rice into a small bowl, the measurement is one levelled bowl

Turn the weighing bowl upside down into the salad bowl and the central position, shaped like a
lump.

2). Salad bowl is not heat resistant, please make sure the sushi rice and tempura crumb you use are
cool enough, otherwise the salad bowl will be deformed.

2. Avocado slice is the same size as it used for rolls, about 3mm thick.

3. For salmon and tuna, use the same ingredients as they used for sashimi, 3oz, which is the weight of 4
pieces sashimi, cut into 1.5cm wide cubes.

4. Place the vegetables and meat according to the arrangement in the picture, pay attention to the
vegetables around, and the meat should be spread on the sushi rice.

5. Top with the right amount of two sauces and sesame. The sauces need to be evenly distributed on
vegetables and meat.

As showed below (without sauce):

Note: You can just use shredded cucumber for rice bowls, don’t have to roll the cucumber slices.