How to organise a sushi-making workshop

A sushi-making workshop works best when the food preparation and the participant flow are planned together. Start by fixing the menu, venue and number of workstations before ordering ingredients or sending practical information. Collect dietary requirements during registration, then match allergens to each dish and adjust quantities. On the day, keep rice, fish and other fresh ingredients chilled, prepare sauces and vegetables in advance, and leave enough time for participants to settle in before the rolling starts.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Send invitations
2
Process registrations
3
Collect dietary requirements
4
Update participant list
5
Reserve venue
6
Put together the workshop menu
2 people
7
Note allergens per dish
8
Check supplies
2 people
9
Order ingredients
10
Send practical info to participants
11
Do the shopping
2 people
12
Check fresh ingredients
2 people
13
Store ingredients chilled
14
Rinse sushi rice
2 people
15
Prepare sauces
2 people
16
Wash vegetables
2 people
17
Sharpen prep knives
18
Clean the room
2 people
19
Set up tables
3 people
20
Set out chairs
2 people
21
Set up cooking stations
3 people
22
Display ingredients
3 people
23
Chill drinks
24
Lay out name badges

Event

25
Receive participants
2 people
26
Give hygiene instructions
27
Cook sushi rice
3 people
28
Demonstrate cutting techniques
29
Cut fillings
4 people
30
Demonstrating maki rolls
31
Guide sushi rolls
4 people
32
Demonstrate uramaki
33
Guide the Uramaki
4 people
34
Arrange sushi on platters
3 people
35
Serve sushi and sauces
3 people
36
Refill drinks
37
Clean work tables in between
2 people
38
Serve dessert and tea
2 people
39
Pack leftovers safely
2 people

Aftercare

40
Collect waste
2 people
41
Wash dishes
3 people
42
Clean kitchen equipment
2 people
43
Clear tables and chairs
3 people
44
Clean the room
2 people
45
Count and store materials
2 people
46
Return borrowed materials
2 people
47
Check refrigerated leftovers

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 4
Chairsqty 14
Buffet table

Tableware

Sushi platesqty 14
Bowlsqty 20
Chopsticksqty 20
Teaspoonsqty 20
Drinking glassesqty 20
Serving spoonsqty 8

Kitchen

Bamboo sushi matsqty 6
Paring knivesqty 12
Cutting boardsqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Kitchen tongsqty 6
Colandersqty 4
Scoop the riceqty 6
Sushi knifeqty 3
Plastic storage containersqty 12
Cling film dispenserqty 2
Kitchen timersqty 4

Equipment

Rice cookersqty 3
Induction hobsqty 3
Coolersqty 3
Kitchen scalesqty 3
Cooking potsqty 3
Kettlesqty 2

Catering

Serving plattersqty 8
Drink dispensersqty 2
Coffee maker
Teapotqty 2
Groceries

Decorations

Name badgesqty 14
Menusqty 6

Cleaning

Washing-up basinsqty 2
Cleaning spongesqty 6
Microfiber clothsqty 12
Waste binsqty 3
Kitchen glovesqty 4
Hand soap dispensersqty 2
Paper towel holdersqty 2

Tips

Set the participant limit from the number of cooking stations, not the room size. A practical setup gives each group a work table, cutting board, bamboo mat, knife and access to a rice cooker or cooking area.
Collect dietary requirements when people register, then send the final menu and allergen information before the workshop. This gives you time to replace ingredients rather than improvising at the table.
Prepare sushi rice, sauces and washed vegetables before participants arrive, but do not leave fresh ingredients at room temperature. Keep chilled items in coolers or refrigerators until they are needed.
Set out ingredients and tools in the order they will be used. Put mixing bowls, measuring cups, knives, boards and mats at the stations, with serving plates, chopsticks and sauces on a separate serving table.
Allow a clear arrival window before the first demonstration. Use name badges and an updated participant list, and check every station shortly before receiving participants so missing knives, chairs or ingredients do not delay the start.

Frequently asked questions

How far in advance should I plan a sushi-making workshop?: Start planning at least 3 to 4 weeks before the workshop. Reserve the venue and set the participant limit first, then send invitations, collect dietary requirements and order any equipment or ingredients that need advance notice.
How much sushi rice do I need for a workshop?: Use the planned menu and participant count to calculate the amount, then add about 10% extra for mistakes, demonstrations and second attempts. Confirm the final quantity after registrations close, ideally 5 to 7 days before shopping.
When should I buy ingredients for a sushi workshop?: Buy dry goods and stable ingredients several days ahead, but purchase fresh ingredients as close to the workshop as practical, usually 1 day before. Check freshness when they arrive and keep chilled ingredients cold until preparation and serving.
How early should I set up a sushi-making workshop?: Arrive at least 2 hours before participants. Use the first hour to clean the room, arrange tables and chairs, and set up cooking stations; use the remaining time to prepare ingredients, chill drinks and check every station.

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