Free sushi menu template
Updated October 20, 2026
Open our free sushi menu template, add your nigiri, rolls and kitchen dishes, and download a print-ready PDF: it's the Fine dining design in black, centered and minimal with a clean sans heading, raw items marked with an asterisk, and the consumer-advisory reminder already at the foot of the page. No sign-up, no email and no watermark. Below: what's in it, and the US rules for raw fish that sit behind that asterisk: freezing, the tuna and farmed-salmon exemptions, records and sushi rice.
In short
- The template: Fine dining layout, black, Montserrat heading; Nigiri, Rolls, Kitchen. Raw items starred.
- Freeze before serving raw: −4°F (−20°C) or below for 7 days, or −31°F (−35°C) options, unless the fish is exempt (FDA Food Code 2026, § 3-402.11).
- Exempt: several tuna species (including bluefin, yellowfin and bigeye), molluscan shellfish, and farm-raised fish such as salmon fed pellet feed, with the supplier's statement.
- Fresh fish and seafood cost 6.0% more in September 2026 than a year earlier (BLS).
What's in the sushi menu template
It opens as "Kaito Sushi, sushi and Japanese kitchen".
| Section | Example items | Starred (raw) |
|---|---|---|
| Nigiri, two pieces | Maguro (bluefin tuna), Sake (salmon), Hamachi (yellowtail)*, Tamago (sweet omelet, cooked) | The three raw fish |
| Rolls | Spicy tuna roll*, California roll, Avocado cucumber roll, Shrimp tempura roll | Spicy tuna |
| Kitchen | Miso soup, Chicken teriyaki, Edamame | None |
The foot line reads "* Regarding the safety of these items, written information is available upon request." Keep it only if you can hand over that information; the Food Code also allows "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."
The raw fish rules behind the asterisk
From the FDA Food Code 2026, which state and local health departments adopt in some edition:
| Rule | What it says | In practice |
|---|---|---|
| Parasite destruction (§ 3-402.11) | Fish served raw must first be frozen: at −4°F (−20°C) or below for 7 days; or at −31°F (−35°C) until solid and held there 15 hours; or −31°F until solid and then −4°F for 24 hours | Most sushi bars buy fish already frozen to spec |
| Exemptions (§ 3-402.11(B)) | Molluscan shellfish; shucked scallop adductor muscle; six tuna species: albacore (Thunnus alalunga), yellowfin, blackfin (T. atlanticus), southern bluefin (T. maccoyii), bigeye (T. obesus) and northern bluefin (T. thynnus); farmed fish such as salmon raised in net-pens or tanks on pellet feed with no live parasites; fish eggs removed from the skein and rinsed | Wild salmon and hamachi (yellowtail) are not on the list unless farmed to those terms |
| Records (§ 3-402.12) | Keep freezing records, or the supplier's written statement, for 90 calendar days after you serve the fish; for exempt farmed fish, keep the supplier's statement for 90 days | File invoices and supplier letters by date |
| Sushi rice (§ 3-502.11) | Adding vinegar so food can be held without temperature control needs a variance from your health department; the Food Code's HACCP annex uses a pH below 4.2 as the example limit for sushi rice | Ask your health department before holding rice at room temperature |
| Consumer advisory (§ 3-603.11) | Disclose raw items and add a reminder | The asterisks and foot line on the template |
The Food Code's notes name sushi and ceviche among the raw fish dishes that can carry parasitic worms, and say visual inspection isn't enough; freezing is the control.
Worked example: nigiri cost per order
The template sells two pieces of salmon nigiri at $8.
| Example cost | |
|---|---|
| Salmon, 2 slices of about 0.5 oz each | $1.00 |
| Sushi rice, about 1 oz | $0.12 |
| Wasabi, ginger, soy | $0.10 |
| Cost | $1.22 |
| Food cost at $8 | 15.3% |
| With fish up 6.0% (BLS, fresh fish and seafood) | $1.28, 16.0% |
Nigiri has a low food cost and a high labor cost. Cost your own pieces and rolls in the recipe cost calculator; the figures above are examples.
Copy-ready sushi menu (Word or Google Docs)
[RESTAURANT NAME] · Sushi and Japanese kitchen
NIGIRI · two pieces · SASHIMI · five pieces [Fish]* .......... $[ ] / $[ ]
ROLLS · [Roll]* .......... $[ ] · [Cooked roll] .......... $[ ] KITCHEN · [Dish] $[ ] · [Dish] $[ ]
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Our kitchen uses fish, shellfish, soy, wheat, sesame and eggs. Please tell us about any allergy.
Soy sauce (soy, and wheat in many brands), sesame, fish, crustacean shellfish (shrimp tempura) and eggs (tamago) are FDA major allergens. Keep a chart for staff with the allergen chart maker.
Take sushi orders direct
Create your free ordering page for pickup and delivery at 0% commission (Free: 50 orders a month), with each dish's allergens shown. Or upload this menu to the free digital menu creator for a link and a QR code.
FAQs
Is this sushi menu template free?
Yes. Edit it and download it as a PDF or an image for free, with no sign-up and no watermark.
Does fish for sushi have to be frozen?
Under the FDA Food Code, yes, unless it's exempt. Fish served raw must first be frozen at minus 4 degrees Fahrenheit or below for 7 days, or to minus 31 degrees under the shorter options. Several tuna species, molluscan shellfish and pellet-fed farmed fish such as most farmed salmon are exempt.
Does a sushi menu need a consumer advisory?
Yes, for raw items. Mark each raw dish, for example with an asterisk, and add a reminder footnote such as consuming raw or undercooked seafood may increase your risk of foodborne illness.
Is sushi grade a legal term?
No. The FDA Food Code doesn't define sushi grade. What it sets are the freezing rules, the exemptions and the records for fish served raw.
Is there a sushi menu template for Word?
The menu maker downloads PDFs and images, not Word files. Use the copy-ready layout on this page in Word or Google Docs.
Sources (3)
- U.S. Food and Drug Administration, Food Code 2026: § 3-402.11 (parasite destruction, three freezing options, exemptions incl. Thunnus species and aquacultured fish), § 3-402.12 (records 90 calendar days; supplier statement), § 3-502.11(C) (variance for adding vinegar to render food non-TCS), Annex 4 (sushi rice pH < 4.2 critical limit example), Annex 3 (sushi and ceviche; visual inspection not adequate), § 3-603.11. https://www.fda.gov/food/fda-food-code/food-code-2026 (accessed 20 Oct 2026)
- U.S. Bureau of Labor Statistics, CPI Table 2, September 2026: fresh fish and seafood +6.0%. https://www.bls.gov/news.release/cpi.t02.htm (accessed 20 Oct 2026)
- U.S. Food and Drug Administration, Food Allergies. https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies (accessed 20 Oct 2026)