Behind the counter · 5 min read
How is sushi actually made?
Most of the work in sushi happens before service. Here is what a day looks like in an open kitchen like ours.
The market, early
The day begins with what the boats brought in. Whole fish is chosen by eye, gill and firmness - not from a list ordered the week before.
Breaking down the fish
Each fish is scaled, filleted and portioned into loins. Some cuts are used immediately; others are rested, cured briefly in salt, or aged a day to deepen flavour.
The rice
Short-grain rice is washed until the water runs clear, steamed, then folded with a vinegar, salt and sugar seasoning while still hot. It is held at body temperature and never refrigerated.
Pressing to order
Only at the moment you order is the piece formed: a scoop of rice shaped in the palm, wasabi applied, fish laid over and pressed with two fingers. It reaches you within seconds.
Frequently asked
- Why is sushi rice served warm?
- Body-temperature rice releases aroma and contrasts with the cool fish. Cold rice hardens and dulls the flavour.
- Can I watch sushi being made at Maré de Lisboa?
- Yes - our kitchen is open and fourteen counter seats face the preparation surface.
Come and taste the answer
Fourteen seats face our open kitchen. Reserve one and watch your sushi being made.
Reserve a table