Sushi Workshop Checklist

A sushi workshop needs more than rice, fish and bamboo mats. You need a confirmed venue, a clear registration process, ingredient quantities, allergy information and enough equipment for each work station. Plan the food and equipment checks before the final week, then leave time on the day for cooking rice, chilling drinks and setting up. This checklist takes you from the first booking through receiving participants and closing the venue.

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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

Reserve venue
Confirm the workshop date
Send invitations
Process registrations
Collect dietary requirements
Update participant list
Put together the sushi menu
2 people
Create allergen chart
Check supplies
2 people
Arrange extra materials
Confirm deliveries
Do the shopping
2 people
Pick up fresh fish
Portion ingredients
3 people
Print sushi instructions
Remind participants

Event

Open venue
2 people
Clean work area
2 people
Set up tables
4 people
Set out chairs
3 people
Set up cooking stations
4 people
Cook rice
2 people
Chill drinks
Display ingredients
3 people
Receive participants
2 people
Give hygiene instructions
Demonstrate sushi technique
Guide participants
3 people
Refill drinks
Clean work surfaces in between
2 people
Serve sushi
3 people
Serve dessert and coffee
2 people
See off the last participants
2 people

Aftercare

Chill leftover food
2 people
Collect waste
2 people
Wash dishes
3 people
Clean kitchen equipment
2 people
Clean tables and floor
3 people
Return materials
2 people
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 a registration deadline at least 7 days before the workshop. Use the final participant list to calculate ingredients, plates, chopsticks and station capacity instead of relying on last-minute estimates.
Collect dietary requirements when people register, then create the allergen chart before shopping. Keep fish, sauces and other ingredients clearly identified so participants can make informed choices.
Check every work station at least 2 days beforehand. A practical setup needs a cutting board, knife, bamboo mat, mixing bowl and rice spoon for each group, plus shared serving tools.
Arrange fresh fish delivery or collection for the workshop day, ideally within 4 hours of the start. Keep it chilled until use and check its temperature when it arrives.
Allow at least 90 minutes before participants arrive for cleaning, table and chair setup, cooking rice, displaying ingredients and testing induction plates or rice cookers. Add extra time if deliveries are due that morning.

Frequently asked questions

How far in advance should I organise a sushi workshop?: Book the venue and confirm the date at least 4 to 6 weeks ahead. Open registrations early enough to finalise the participant list and dietary requirements at least 7 days before the workshop.
How much sushi rice do I need per person for a workshop?: Plan around 75 to 100 grams of uncooked sushi rice per participant for a practical class, then add about 10% extra for mistakes and second attempts. Adjust the amount to match your planned menu and serving size.
When should I buy fresh fish for a sushi workshop?: Arrange collection or delivery on the workshop day, preferably no more than 4 hours before preparation. Keep the fish chilled and confirm the delivery before participants arrive.
How long does it take to set up a sushi workshop?: Allow at least 90 minutes for the room, cooking equipment, work stations, ingredients and printed instructions. Start earlier if you need to receive a delivery or cook rice in several batches.

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