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Sushi 16 Platter
🇿🇦 South AfricaSushi Platters

🍣 Sushi 16 Platter

16-piece platter: saucy salmon futomaki, rock shrimp tempura and prawn maki, with wasabi and ginger.

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Sushi 16 Platter

How to plate sushi platters

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

SCOPE SUSHI CREWsushi
SOP 7 · Sushi
Sushi crew report to BOH Manager Must complete OB training and assessments Uniforms clean, correct, and complete Personal hygiene and grooming standards strictly enforced Clean-as-you-go accountability is mandatory SUSHI Updated standards to “Walk through of each section.” Sushi is a big part of the Ocean Basket meal offering and contributes significantly to the brand. Sushi is an art that takes extreme precision and incorporates extensive skill and experience. When working in the sushi section... · Hygiene is the number one thing to focus on. · You have all the correct tools. · You prepare only what is needed for the day. · You set up your section correctly for service – this will increase productivity.
SECTIONS OF THE SUSHI BARsushi
SOP 7 · Sushi
The sushi bar is broken up into two workspaces. 1 The co-ordinator’s station The co-ordinator is responsible for the following: Reading of orders. Making of Nigiri, Gunkuns and Sashimi. Plating of all sushi. Keeping his/her area clean. Communicating with the maki rollers and checking up on the progress of the other sushi chefs. Ringing the bell for collection. Coordinators section Without display With display With two or three chefs SUSHI
SECTIONS OF THE SUSHI BARSECTIONS OF THE SUSHI BAR

Ingredients

  • •6 saucy futomaki (pre-roll base)
  • •4 rock shrimp tempura (pre-roll base)
  • •6 prawn maki

Garnish

  • •5g wasabi
  • •10g ginger

Equipment

  • Chopping board
  • Sushi knife
  • •Chopsticks
  • Rolling mat
  • Airtight container

Method

  1. 1Prepare the prawn maki.
  2. 2Prepare the rock shrimp tempura.
  3. 3Prepare the saucy futomaki.
  4. 4Lay a chopstick in the centre of a large coloured plate to keep a straight line.
  5. 5Plate the rock shrimp tempura to the right of the chopstick, at the bottom of the plate.
  6. 6Plate the prawn maki to the right of the chopstick, at the top of the plate.
  7. 7Place the futomaki on the left of the chopstick, in a line with each piece overlapping the next, and drizzle the sauce in a zig-zag pattern over the top.
  8. 8Place the wasabi and ginger on the right of the plate.
  9. 9Remove the chopsticks.

Plating

Large coloured plate.

Tips

  • •Dipping your knife in tezu helps you make cleaner cuts through the sushi rolls.
  • •Pre-service prep (busy stores) @11:30 & 17:00: management to set par levels of pre-rolled items per service.
  • •Pre-roll rock shrimp tempura to par level.
  • •Pre-roll futomaki but do NOT deep fry yet — store in an airtight container in the fridge.
  • •Take away: large sushi container with rock shrimp (4pc) & maki (6pc); large sushi container with saucy futomaki (6pc).
SECTIONS OF THE SUSHI BAR
SECTIONS OF THE SUSHI BAR
SECTIONS OF THE SUSHI BAR
SECTIONS OF THE SUSHI BAR
SECTIONS OF THE SUSHI BAR
SECTIONS OF THE SUSHI BAR
SECTIONS OF THE SUSHI BAR
THE MINIMUM STANDARDS FOR THE SUSHI SECTIONsushi
SOP 7 · Sushi
Electric rice cooker - 24 cup Sushi knives (minimum 2 per section) 500ml Squeezing bottles Stainless Steel containers with lids Sharpening stone White cutting boards Needle nose pliers or Stainless steel fishbone tweezers Bamboo rolling mats Food safe sealable plastic containers SUSHI TOOLS & EQUIPMENT (Continued) All tools must be clean and in a working condition. Tools and equipment used in this section: Julienne peeler Nori container Big wooden or plastic spoon Microplane zester Bell Cleaning cloths Hundai (optional) Silicone kitchen brush SUSHI Condiments & Consumables
THE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTIONTHE MINIMUM STANDARDS FOR THE SUSHI SECTION
DETAILS OF SUSHI SECTIONsushi
SOP 7 · Sushi
Sushi Cold kitchen area, could be allocated in the Front of House with or without the Bar & Deli or in some designs incorporated inthe Back of House. · Under bar or display fridge · Scale · Spray bottles · Colour coded cloths and buckets · White cutting boards · Take-away boxes and sauce bowls · Electric rice cooker 24 cup · Steel containers · Foodsafe sealable plastic containers · Sushi knife · Sharpening stone · Needle nose pliers · Squeezing bottles · Bamboo rolling mats · Julienne peeler · Microplane zester · Nori container · Hundai (optional) · Big spoon · Cleaning cloths · Sushi rice · Ingredients · Spices · Vegetables · Sauces · Seafood · Nori · Soy sauce · Vinegar