How do I write down my sushi rice and sauce methods for a buyer?

Begin with the items customers notice most: the rice, its seasoning, and the two or three sauces that show up on many plates. Record amounts by weight rather than by handful, and note the steps in order. Add the details only you know, such as how long the rice rests, how you judge the texture and what you do when the grain or the humidity changes.

Then test the page. Ask a cook who has never made it to follow your instructions while you stay silent, and note every question they ask. Each question points to something missing. Take photographs of key stages so the finished look is clear. Keep quantities for a full batch and a small one, since a new owner may want both.

Decide in advance how the recipes will be shared. Many sellers share the full detail only once a buyer is serious and has agreed in writing to keep it private. Ask your lawyer about confidentiality and how recipes are dealt with in the sale. Offer to run a few prep sessions with the buyer or their cook, because watching the work often teaches more than any page.

Key takeaways

• Record weights, order, timing and the signs of a finished batch.
• Have a newcomer cook from the page and note every question.
• Photograph key stages so the target result is clear.
• Share full detail only after a written confidentiality agreement.