How to organise a sushi workshop

A sushi workshop needs more than a menu and a few bamboo mats. Start by securing the venue and date, then build the participant list, check dietary requirements and plan the menu around the equipment available. Fresh fish, cooked rice and prepared stations all have tight timing, so deliveries and shopping cannot wait until the last day. This plan takes you from the first booking through receiving participants and opening the workshop.

Organize this event for free with Lizzt

The plan, step by step

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

Preparations

1
Reserve venue
2
Confirm the workshop date
3
Send invitations
4
Process registrations
5
Collect dietary requirements
6
Update participant list
7
Put together the sushi menu
2 people
8
Create allergen chart
9
Check supplies
2 people
10
Arrange extra materials
11
Confirm deliveries
12
Do the shopping
2 people
13
Pick up fresh fish
14
Portion ingredients
3 people
15
Print sushi instructions
16
Remind participants

Event

17
Open venue
2 people
18
Clean work area
2 people
19
Set up tables
4 people
20
Set out chairs
3 people
21
Set up cooking stations
4 people
22
Cook rice
2 people
23
Chill drinks
24
Display ingredients
3 people
25
Receive participants
2 people
26
Give hygiene instructions
27
Demonstrate sushi technique
28
Guide participants
3 people
29
Refill drinks
30
Clean work surfaces in between
2 people
31
Serve sushi
3 people
32
Serve dessert and coffee
2 people
33
See off the last participants
2 people

Aftercare

34
Chill leftover food
2 people
35
Collect waste
2 people
36
Wash dishes
3 people
37
Clean kitchen equipment
2 people
38
Clean tables and floor
3 people
39
Return materials
2 people
40
Lock up the venue
2 people

What to bring

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

Furniture

Workshop tablesqty 6
Chairsqty 28
Buffet table
Clothing rack
Waste binsqty 3

Tableware

Dinner platesqty 30
Sushi platesqty 30
Bowlsqty 30
Chopsticksqty 30
Forksqty 30
Knivesqty 30
Drinking glassesqty 40
Serving plattersqty 12

Kitchen

Cutting boardsqty 30
Paring knivesqty 30
Bamboo matsqty 30
Mixing bowlsqty 12
Measuring cupsqty 12
Rice spoonsqty 12
Serving tongsqty 8
Squeeze bottlesqty 12
Baking traysqty 6
Apronsqty 30

Equipment

Rice cookersqty 3
Induction platesqty 4
Coolersqty 3
Food thermometersqty 2
Extension cordsqty 4

Decorations

Tableclothsqty 6
Name stickersqty 30
Information boardsqty 4

Cleaning

Dishpanqty 3
Reusable clothsqty 12
Broom and dustpan

Catering

Groceries

Tips

Set the registration deadline at least 7 days before the workshop. Use the final participant list to confirm seating, ingredient quantities and any dietary requirements before you shop.
Create the allergen chart when you finalise the menu, not after the ingredients arrive. Check common sushi ingredients such as soy sauce, sesame, fish and seafood against every participant’s information.
Confirm fresh fish delivery or collection 24 hours in advance, then keep it chilled until preparation. Use food thermometers and avoid leaving fish at a work station while participants wait.
Plan one cooking station for each small working group and test the rice cookers, induction plates and extension cords before the day. Cook the rice early enough for it to cool to a workable temperature before rolling.
Prepare instructions, name stickers and the ingredient display before participants arrive. Send a reminder 24–48 hours beforehand with the start time, venue details and any allergy-related information they still need to provide.

Frequently asked questions

How far in advance should I organise a sushi workshop?: Book the venue and confirm the date at least 4–6 weeks ahead. Close registrations around 7 days before the workshop so you have time to update the participant list, prepare the allergen chart and buy ingredients.
How much sushi rice do I need per person for a workshop?: Plan around 75–100 g of uncooked sushi rice per participant for a hands-on workshop, depending on the menu and session length. Add about 10% extra for measuring errors, practice rolls and rice that sticks to equipment.
When should I buy fresh fish for a sushi workshop?: Arrange delivery or collection on the day of the workshop, or no more than 24 hours beforehand if it can remain properly chilled. Portion it shortly before the session and keep it cold until participants use it.
How many people should share one sushi station?: Allow 2–4 participants per station so everyone can cut, season and roll without waiting too long. For each station, provide a cutting board, knife, bamboo mat, mixing bowl and access to the rice and ingredients.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.