Sushi Workshop Checklist

Organising a sushi workshop takes more than booking an instructor and buying rice. You need a workable menu, enough preparation space, reliable cooking equipment and clear dietary information before guests arrive. This checklist takes you from venue and registration through ingredient preparation, workstation setup and the hygiene briefing. Use it to keep the practical details in order, especially the fresh ingredients, rice cooking and equipment checks that are easy to leave until the last minute.

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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

Finalize the workshop menu
2 people
Reserve venue
Book a sushi instructor
Send invitations
Process registrations
Collect dietary requirements
Confirm participant list
Reserve tableware and equipment
Set up workstations
2 people
Send practical information
Buy dry groceries
2 people
Buy fresh ingredients
2 people
Check the equipment
2 people
Print recipe cards
Make name badges
Set out rice and ingredients
3 people
Cook sushi rice
3 people
Wash and cut ingredients
4 people
Clean work surfaces
2 people
Bring materials to the venue
3 people
Set up tables and chairs
4 people
Set up workstations
4 people
Chill drinks
2 people

Event

Receive participants
3 people
Explain hygiene and safety
Demonstrate sushi rice
Serve sushi rolls
4 people
Cut and present sushi
4 people
Taste and serve sushi
3 people
Guide the second sushi round
4 people
Replenish sushi
3 people
Refill drinks
2 people
Label allergens and leftovers
2 people

Aftercare

Clear tables
4 people
Wash dishes
3 people
Clean work surfaces
3 people
Collect and take away waste
2 people
Leave venue clean
3 people
Inventory materials
2 people
Return borrowed materials
2 people

What to bring

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

Furniture

Tablesqty 6
Chairsqty 28
Tableclothsqty 6
Serving buffetsqty 2
Coat racks

Tableware

Platesqty 30
Bowlsqty 30
Drinking glassesqty 30
Coffee cupsqty 30
Chopsticksqty 30
Forksqty 30
Serving plattersqty 8

Kitchen

Cutting boardsqty 12
Chef's knivesqty 12
Bamboo matsqty 24
Rice spoonsqty 6
Mixing bowlsqty 12
Measuring cupsqty 6
Colandersqty 4
Kitchen tongsqty 8
Vegetable peelersqty 6
Serving spoonsqty 6
Apronsqty 28
Serving plattersqty 8
Storage binsqty 12

Equipment

Rice cookersqty 4
Induction platesqty 4
Kettlesqty 2
Coolersqty 4
Kitchen thermometersqty 4
Power stripsqty 6
Extension cordsqty 4

Cleaning

Waste binsqty 4
Dish racksqty 4
Kitchen towelsqty 12

Decorations

Name card holdersqty 28
Menu boardsqty 3

Catering

Groceries

Tips

Finalise the menu before sending invitations. It determines which ingredients, recipe cards, utensils and dietary alternatives you need to prepare for each participant.
Collect dietary requirements during registration and confirm them before buying fresh ingredients. Keep the final participant list with the instructor and label any separate ingredients clearly.
Check every workstation at least one day before the workshop. Each station needs a cutting board, knife, bamboo mat, mixing bowl, rice spoon and access to the equipment required for cooking rice.
Cook and cool the sushi rice close to the start of the workshop rather than several hours early. Wash and cut fresh ingredients shortly before guests arrive, then keep drinks chilled separately.
Send practical information at least 3 days before the workshop. Include the start time, venue directions, clothing or apron guidance, hygiene expectations and whether participants should arrive early for registration.

Frequently asked questions

How far in advance should I book a sushi instructor?: Book the instructor at least 4 to 6 weeks before the workshop, especially if you have a fixed date or need a specific menu. Confirm the menu, participant number and required equipment at the same time.
How many people should work at one sushi station?: Plan for 2 to 4 participants per workstation so everyone can prepare and roll sushi without waiting. Set up the tables, chairs, ingredients and tools before participants arrive.
When should I buy the ingredients for a sushi workshop?: Buy dry groceries several days ahead, but purchase fresh ingredients no more than 1 day before the workshop. Wash and cut them shortly before setup, and keep temperature-sensitive items chilled until needed.
What equipment should I check before a sushi workshop?: Check rice cookers, induction plates, kettles, thermometers, power strips and extension cords at least 1 day beforehand. Test each electrical item at the venue and confirm that every workstation has the required knives, boards and bamboo mats.

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