Sushi-making workshop checklist

A sushi-making workshop needs more than rice, seaweed and a few recipes. You need to know who is coming, record allergies early, order fresh ingredients on time and give each participant enough workspace. This checklist takes you from invitations and menu planning to chilled storage, cooking stations and reception. Use it to keep the practical details in order, especially the items that are easy to leave until the last day.

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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

Send invitations
Process registrations
Collect dietary requirements
Update participant list
Reserve venue
Put together the workshop menu
2 people
Note allergens per dish
Check supplies
2 people
Order ingredients
Send practical info to participants
Do the shopping
2 people
Check fresh ingredients
2 people
Store ingredients chilled
Rinse sushi rice
2 people
Prepare sauces
2 people
Wash vegetables
2 people
Sharpen prep knives
Clean the room
2 people
Set up tables
3 people
Set out chairs
2 people
Set up cooking stations
3 people
Display ingredients
3 people
Chill drinks
Lay out name badges

Event

Receive participants
2 people
Give hygiene instructions
Cook sushi rice
3 people
Demonstrate cutting techniques
Cut fillings
4 people
Demonstrating maki rolls
Guide sushi rolls
4 people
Demonstrate uramaki
Guide the Uramaki
4 people
Arrange sushi on platters
3 people
Serve sushi and sauces
3 people
Refill drinks
Clean work tables in between
2 people
Serve dessert and tea
2 people
Pack leftovers safely
2 people

Aftercare

Collect waste
2 people
Wash dishes
3 people
Clean kitchen equipment
2 people
Clear tables and chairs
3 people
Clean the room
2 people
Count and store materials
2 people
Return borrowed materials
2 people
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

Collect dietary requirements when people register, then note allergens next to each dish. Send the final participant list and any menu information to the person leading the workshop at least 3 days before the event.
Order fresh ingredients after registrations close, with enough time to check quantities and substitutions. Check vegetables, fish and other chilled items on the day of delivery, then store them cold immediately.
Set up one cooking station per small group, including a bamboo mat, cutting board, knife, bowl and access to rice. Prepare the layout before participants arrive so you do not lose workshop time rearranging tables.
Cook or rinse sushi rice according to the workshop plan and prepare sauces before the first guests arrive. Keep chilled ingredients in coolers or another cold-storage area until they are needed.
Give participants practical information at least 48 hours in advance, including the start time, venue details, dietary arrangements and what to expect. Put out name badges, menus and tableware before receiving anyone.

Frequently asked questions

How far in advance should I send sushi workshop invitations?: Send invitations 3 to 4 weeks before the workshop if places are limited. Set a registration deadline about 7 days before the event so you can confirm the participant list, dietary requirements and ingredient quantities.
When should I order ingredients for a sushi-making workshop?: Order non-perishable ingredients 5 to 7 days ahead and arrange fresh ingredients close to the event. Check the delivery on the same day and keep chilled items cold until preparation begins.
How many cooking stations do I need for a sushi workshop?: Plan one complete cooking station for each small group rather than making participants share every tool. Each station should have a work surface, bamboo mat, cutting board, knife, mixing bowl and access to measuring equipment.
What should I prepare on the day of a sushi-making workshop?: Finish room cleaning and table setup before participants arrive, then display ingredients, menus and name badges. Chill drinks, prepare sauces and check the rice and fresh ingredients during the final 2 to 3 hours.

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.