Sushi Accessories

Preparing sushi in a professional kitchen requires specialised equipment that ensures consistent roll shape, precise cutting and attractive presentation. From the bamboo mat used to form maki rolls to the ultra-sharp Japanese yanagiba knife, which allows sushi to be cut with a single straight motion — every tool affects the final product’s quality. BHS offers sushi accessories to HoReCa businesses across Europe.

Types of sushi accessories

Bamboo sushi mat (makisu) — the basic tool for preparing maki and nori rolls. The bamboo mat allows rice and filling components to be evenly pressed and tightly wrapped in the nori sheet. Sushi moulding presses (oshi sushi press) — wooden or plastic moulds for pressed sushi, or oshi sushi, ensuring a consistent shape in large-scale production. Sushi knives — yanagiba (long single-bevel knife for filleting and slicing sushi), deba (for preparing thick fish) and usuba (for cutting vegetables). Japanese knives with a single-bevel edge require specific maintenance skills. Rice-washing bowls and paddles — a flat wooden paddle (hangiri) for cooling rice and mixing it aerated with sushi vinegar. Serving dishes — textured or black lacquer sushi plates, soy sauce dishes, ginger containers and chopstick sets. BHS helps create a complete sushi equipment set.

Businesses that use sushi accessories

In sushi bars and Japanese restaurants, sushi accessories are essential daily tools — multiple bamboo mats, Japanese knives and serving dishes allow several chefs to work simultaneously at a high pace. In pan-Asian restaurants and modern kitchens, sushi is one of the sections that requires specialised equipment. In catering with Japanese cuisine offerings, a sushi roll preparation set is a must for events. In hotel restaurants and chef’s tables with live cooking and demonstrations, the bamboo mat and knives are everyday demonstration tools. BHS offers sushi equipment for all these businesses.

Hygiene and HACCP in sushi preparation

Sushi preparation involves raw fish and seafood, which is a high HACCP risk factor. Bamboo mats must be thoroughly washed and dried after each use — damp bamboo is a breeding ground for bacteria. Food-contact surfaces (cutting boards, moulds) must be cleaned and disinfected after each fish processing. Sushi knives and other tools that come into contact with raw fish must be strictly separated from tools used for other products — colour coding is recommended. Serving dishes must be washed after each use. BHS helps you choose easy-to-clean sushi accessories.

HoReCa usage scenarios

In a Japanese restaurant with 80 guests per day, the sushi chef uses 6–8 bamboo mats in rotation, 3 yanagiba knives and 2 deba knives for fish preparation — the number of tools ensures uninterrupted work without waiting time between orders. In a pan-Asian restaurant, the sushi section with 40 maki rolls per day requires specialised equipment that ensures consistent roll diameter and smooth cutting surfaces. In a catering business offering Japanese cuisine, preparing sushi rolls for an event with 150 guests requires a large-scale oshi sushi mould set. BHS provides sushi accessories to HoReCa businesses.

Frequently asked questions

How to clean a bamboo sushi mat? After use, rinse the mat with cold water, wash with a small amount of detergent, rinse thoroughly and leave to dry vertically in a dry place. Never place it horizontally on a damp surface — bamboo can mould. Occasionally, the mat can be heated in a dry oven at 50°C to ensure complete drying. BHS provides advice on sushi equipment maintenance.

Which yanagiba knife should a beginner choose? A 27–30 cm yanagiba is the most versatile size for a sushi bar. Japanese steel knives (high carbon content) are sharper but require more maintenance. A stainless steel yanagiba is easier to maintain and suitable for businesses where the knife is used intensively but without specialist maintenance skills. BHS helps you choose the right knife based on experience and intensity of use.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.