Sushi Workshop Checklist
A sushi workshop runs smoothly when ingredients, equipment and participant information are ready before the first knife is used. Confirm dietary requirements early, book a suitable venue and check that each workstation has the same basic tools. Fresh fish needs chilled transport and storage, while sushi rice takes time to cook and season. Use this checklist to work through preparation, arrival, demonstrations and serving in the right order.
The plan, step by step
Every task with its own sub-checklist, in the order you'll actually need them.
Preparations
Invite participants
Register sign-ups
Collect dietary requirements
Confirm participant list
Reserve workshop venue
Check cooking equipment
2 people
Set up workstations
2 people
Print the allergen list
Do the shopping
2 people
Transport fresh fish chilled
2 people
Chill drinks
Set out rice and dry goods
Event
Open venue
2 people
Set up tables and chairs
3 people
Set up workstations
3 people
Wash and cut ingredients
3 people
Cook sushi rice
2 people
Season sushi rice
2 people
Set up the reception desk
2 people
Receive participants
2 people
Explain handwashing and safety rules
Demonstrate sushi technique
Guide maki and uramaki
3 people
Guide the nigiri and temaki
3 people
Keep sushi chilled
2 people
Cut and plate sushi
3 people
Serve sushi and side dishes
3 people
Refill drinks
Serve coffee and tea
Clean work tables between uses
2 people
Pack leftovers safely
2 people
Aftercare
Collect tableware and cooking utensils
3 people
Wash Tableware and Cookware
3 people
Clean workstations
2 people
Sort and dispose of waste
2 people
Clear tables and chairs
3 people
Check the venue and lock up
2 people
Return leftover materials
2 people
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Work tablesqty 5
- Chairsqty 24
- Buffet tableqty 2
- Waste binsqty 3
Tableware
- Sushi platesqty 24
- Bowlsqty 24
- Chopsticksqty 24
- Coffee cupsqty 24
- Drinking glassesqty 30
Kitchen
- Sushi matsqty 12
- Chef's knivesqty 12
- Cutting boardsqty 12
- Rice bowlsqty 12
- Measuring cupsqty 6
- Mixing bowlsqty 8
- Serving spoonsqty 8
- Kitchen tongsqty 6
Equipment
- Rice cookersqty 4
- Coolersqty 3
- Ice packsqty 12
- Kettlesqty 2
- Hot platesqty 2
- Presentation screen
Catering
- Serving plattersqty 8
- Sauce cupsqty 24
- Water jugsqty 4
- Thermos flasksqty 3
- Groceries
Decorations
- Name badgesqty 24
- Allergen cardsqty 24
- Menu Board
Cleaning
- Washing-up tubsqty 3
- Spongesqty 8
- Microfiber clothsqty 12
- Hand soap dispensersqty 3
- Cold thermometersqty 3
Tips
- Collect dietary requirements when people sign up, then print an allergen list before the workshop. Keep allergen cards visible at the reception desk and on the menu board.
- Transport fresh fish in coolers with ice packs and keep it chilled until use. Do not leave it at room temperature while tables, chairs or workstations are being arranged.
- Give yourself at least 60 minutes before doors open for furniture, workstations, ingredient preparation, rice cooking and the reception desk. Rice should be cooked and seasoned before the demonstration starts.
- Set up one complete workstation per small group, including a sushi mat, chef’s knife, cutting board, rice bowl, measuring cup and mixing bowl. Matching stations prevent people from waiting for shared equipment.
- Explain handwashing, knife safety and chilled storage before demonstrating maki and uramaki. Keep finished sushi chilled and serve drinks only after the food-safety briefing and setup are complete.
Frequently asked questions
- How long does it take to organise a sushi workshop?
- Start planning at least 2 to 3 weeks ahead so you can reserve the venue, invite participants and collect dietary requirements. Complete the shopping, equipment check and printed allergen information during the final 2 to 3 days.
- How much time do I need to set up a sushi workshop?
- Allow at least 60 minutes before participants arrive. This covers tables and chairs, workstations, ingredient preparation, cooking and seasoning the rice, chilled fish storage and the reception desk.
- How do you keep sushi ingredients safe during a workshop?
- Transport fresh fish in coolers with ice packs and keep it chilled until preparation. Keep completed sushi chilled as well, and avoid leaving fish or finished sushi at room temperature for longer than necessary.
- What equipment does each sushi workshop station need?
- Plan one sushi mat, chef’s knife, cutting board, rice bowl, measuring cup and mixing bowl per workstation. Add shared rice cookers, serving spoons and tongs only if participants can access them without interrupting the demonstration.
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