Do sushi rolls contain sesame?

Many do, as seeds on the outside or in sauces. Check each roll.

Is surimi fish or shellfish?

Surimi is mainly fish and may contain crustacean extract, egg and wheat. Check the label.

Is soy sauce gluten-free?

Most soy sauce contains wheat. Offer tamari or a certified gluten-free soy sauce.

Should sushi menus show piece counts?

Yes. Guests compare value and portion size by pieces.

Are vegetarian sushi rolls safe for fish allergy?

Not always. Sauces and dashi-seasoned rice can contain fish, and the counter handles raw fish. Ask for a plain roll made on a cleaned board.

Do sushi menus need photos?

Photos help guests unfamiliar with Japanese names choose confidently, especially tourists.

How do I show sold-out fish?

Mark nigiri and sashimi as sold out from your phone as soon as the fish runs out, so guests stop ordering it. Remove it entirely if it will not return that week.

Sushi Restaurant QR Menu: what works, and what to avoid

By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026

The short answer

A sushi QR menu should show photos of each roll and nigiri, the number of pieces, the fish and shellfish in each, and allergens including sesame, soy, gluten, egg and fish from dashi or surimi. Guests choose sushi largely by sight, so photos matter, and allergen detail per roll helps guests avoid crustaceans, fish or sesame.

What sushi restaurants need from a menu

Sushi menus list dozens of similar items with Japanese names. Guests unfamiliar with the names rely on photos and descriptions. Many rolls share toppings and sauces such as spicy mayonnaise, eel sauce and sesame seeds, and the sushi counter handles raw fish, shellfish and sesame side by side.

Sushi is also popular for takeaway and delivery, where guests choose without staff to explain. A digital menu used for dine-in, takeaway and delivery keeps photos, piece counts and allergens consistent across channels, and makes it easy to mark fish that has sold out, which happens often with fresh deliveries.

Menu layout that works

Make similar items easy to tell apart.

Nigiri and sashimi by fish, with piece counts.
Maki and uramaki rolls with photos and fillings.
Specials and chef's selections.
Hot dishes: tempura, gyoza, ramen.
Sauces, sides and drinks.

Allergens and dietary information

Fish, crustaceans and molluscs are obvious, but sesame seeds, soy sauce (soy and usually wheat), spicy mayonnaise (egg), surimi (fish, sometimes crustacean extract, egg and wheat), tempura flakes (gluten) and dashi-based sauces (fish) are easy to miss. Show allergens per roll and offer tamari for gluten-free guests.

Photos and piece counts

Photograph each roll and nigiri on your own plates, showing the cross-section of rolls so guests see the filling. Include piece counts and prices per portion. Mark items that are raw, cooked or vegetarian clearly.

Mark vegetarian rolls clearly and check their sauces: many vegetarian rolls are finished with spicy mayonnaise (egg) or eel sauce (soy, wheat and sometimes fish). Offer plain versions for guests with allergies, made on a cleaned board with clean knives, and tell them honestly that the sushi counter also handles fish, shellfish and sesame.

Common mistakes for sushi restaurants

Japanese names with no description.
Sesame seeds on rolls not declared.
Surimi not listed as fish.
Spicy mayonnaise not listed as egg.
Sold-out fish still shown on the menu.

Setting it up

Menulta gives sushi restaurants a QR menu that opens in each guest's phone language, from 30 options, with allergens on every dish and photos of your own food. It costs EUR 39.90 a month plus a one-off EUR 149 setup, which includes printed QR table stickers and staff training, with no commission on orders.

Sources

This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.