How to organise a sushi workshop from start to finish

A sushi workshop works best when preparation happens in a fixed order: confirm the group, finalise the menu, prepare ingredients and set up one workstation per team. Collect dietary requirements before you buy food, then label allergens on recipe cards and at each station. Rice, chilled ingredients and sharp knives need particular attention on the day. This plan helps you organise the room, equipment and food so participants can start making sushi soon after arrival.

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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
Open registrations
3
Reserve venue
4
Process registrations
5
Collect dietary requirements
6
Confirm participants
7
Group participants
8
Finalize menu
2 people
9
Create recipe cards
10
Mark allergens
11
Check the shopping list
2 people
12
Check supplies
2 people
13
Confirm deliveries
14
Do the shopping
2 people
15
Store stock chilled
2 people
16
Wash vegetables
2 people
17
Cut vegetables
3 people
18
Prepare sushi rice
2 people
19
Portion sauces
2 people
20
Label workstations
2 people
21
Print participant list
22
Open venue
2 people
23
Set up tables
4 people
24
Set up chairs
3 people
25
Set up workstations
4 people
26
Set up rice cookers
2 people
27
Set out ingredients
4 people
28
Chill drinks
2 people
29
Set up hygiene station
30
Set up the reception table
2 people

Event

31
Receive participants
2 people
32
Explain the program
33
Have hands washed
2 people
34
Demonstrate sushi rice
35
Demonstrate cutting technique
36
Guide the maki rolls
4 people
37
Replenish ingredients
2 people
38
Refill drinks
39
Serve break snacks
2 people
40
Demonstrate nigiri
41
Guide nigiri
4 people
42
Chill sushi
2 people
43
Serve sushi
3 people
44
Assist with tasting
2 people
45
Moderate the Q&A
46
Pack leftovers safely
2 people
47
See participants off
2 people

Aftercare

48
Collect waste
2 people
49
Wash dishes
3 people
50
Clean workstations
3 people
51
Clear tables and chairs
4 people
52
Clean equipment
2 people
53
Clean the floor and kitchen
2 people
54
Check stock
55
Throw away leftovers
56
Return rental items
2 people
57
Hand over the venue
2 people

What to bring

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

Furniture

Work tablesqty 6
Chairsqty 28
Reception desk
Serving buffet

Tableware

Dinner platesqty 30
Bowlsqty 30
Chopsticksqty 30
Forksqty 12
Drinking glassesqty 40
Serving plattersqty 12
Sauce bowlsqty 24

Kitchen

Bamboo sushi matsqty 24
Chef apronsqty 28
Paring knivesqty 24
Cutting boardsqty 24
Mixing bowlsqty 24
Scoop the riceqty 8
Measuring cupsqty 8
Kitchen tongsqty 8
Serving plattersqty 12

Equipment

Rice cookersqty 4
Induction platesqty 4
Coolersqty 4
Food thermometersqty 4
Extension cordsqty 4
Power stripsqty 6
Kitchen timersqty 4
Bluetooth speaker

Cleaning

Waste binsqty 4
Washing-up tubsqty 4
Draining racksqty 4
Bucketsqty 2
Mopsqty 2
Broom and dustpan

Decorations

Workshop sign
Workstation signsqty 6
Recipe cardsqty 30

Catering

Groceries

Tips

Group participants before the workshop and assign each team a clearly labelled workstation. One table for four to six people gives everyone room to handle a bamboo mat, knife and cutting board safely.
Finalise the menu before shopping, then turn every recipe into a card with measured quantities and marked allergens. Check dietary requirements as soon as registrations close, not when guests arrive.
Prepare sushi rice early enough for it to cool before the workshop starts. Use food thermometers for chilled ingredients and keep perishable stock in coolers or a refrigerator until it is needed.
Set up the room in this order: tables and chairs, workstations, ingredient portions, serving equipment and the reception desk. Allow at least 30 minutes for setup and test induction plates, rice cookers and extension cords before opening the venue.
Prepare more than one washing-up tub and waste bin for the room, especially when several groups share knives and bowls. Keep serving platters separate from used equipment so finished sushi does not pass through a crowded workspace.

Frequently asked questions

How many people should work at one sushi workshop table?: Plan for four to six participants per workstation. This gives each person access to the ingredients and leaves enough space for a bamboo mat, cutting board and knife without crowding.
When should I collect dietary requirements for a sushi workshop?: Collect them when people register and review the list at least 3 days before the workshop. Use it to adjust the menu, mark allergens on recipe cards and separate ingredients before setup.
How long does it take to set up a sushi workshop?: Allow at least 30 minutes for the room, tables, chairs and workstations, plus extra time if rice or vegetables are prepared on site. Test cooking equipment and power connections before participants arrive.
How much sushi rice should I prepare per participant?: Use the quantities in your final recipes and add a 10% buffer for practice rolls, spills and uneven portions. Confirm the amount after the participant list is final, preferably 1 to 2 days before shopping.

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