Sushi workshop checklist
A sushi workshop needs more than rice, fillings, and bamboo mats. You need a clear sequence for registrations, dietary requirements, ingredient preparation, equipment, and workstation setup. Start by confirming the group and menu, then check supplies and deliveries before preparing chilled ingredients. On the day, allow enough time to cook and portion the rice, label each workstation, and set up serving and washing-up areas before participants arrive.
The plan, step by step
Every task with its own sub-checklist, in the order you'll actually need them.
Preparations
Send invitations
Open registrations
Reserve venue
Process registrations
Collect dietary requirements
Confirm participants
Group participants
Finalize menu
2 people
Create recipe cards
Mark allergens
Check the shopping list
2 people
Check supplies
2 people
Confirm deliveries
Do the shopping
2 people
Store stock chilled
2 people
Wash vegetables
2 people
Cut vegetables
3 people
Prepare sushi rice
2 people
Portion sauces
2 people
Label workstations
2 people
Print participant list
Open venue
2 people
Set up tables
4 people
Set up chairs
3 people
Set up workstations
4 people
Set up rice cookers
2 people
Set out ingredients
4 people
Chill drinks
2 people
Set up hygiene station
Set up the reception table
2 people
Event
Receive participants
2 people
Explain the program
Have hands washed
2 people
Demonstrate sushi rice
Demonstrate cutting technique
Guide the maki rolls
4 people
Replenish ingredients
2 people
Refill drinks
Serve break snacks
2 people
Demonstrate nigiri
Guide nigiri
4 people
Chill sushi
2 people
Serve sushi
3 people
Assist with tasting
2 people
Moderate the Q&A
Pack leftovers safely
2 people
See participants off
2 people
Aftercare
Collect waste
2 people
Wash dishes
3 people
Clean workstations
3 people
Clear tables and chairs
4 people
Clean equipment
2 people
Clean the floor and kitchen
2 people
Check stock
Throw away leftovers
Return rental items
2 people
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
- Close registrations early enough to process the list and collect dietary requirements before you finalize the menu. Confirm the participant count and divide people into workable groups before printing the final list.
- Check rice cookers, induction plates, extension cords, power strips, thermometers, timers, and coolers before shopping. A missing power connection or too few rice cookers can delay every group at once.
- Prepare chilled ingredients as close to the workshop as practical. Wash and cut vegetables, store stock chilled, and confirm deliveries before the event rather than discovering missing ingredients during setup.
- Give yourself a dedicated setup period before opening the venue. Set out tables and chairs, label workstations, place knives and cutting boards, and test the cooking equipment before participants enter.
- Plan the cleanup flow before the first roll is made. Put waste bins and washing-up tubs where they are easy to reach, and keep separate space for used tools, serving platters, bowls, and chopsticks.
Frequently asked questions
- How far in advance should I plan a sushi workshop?
- Start registrations and venue planning at least 3 to 4 weeks before the workshop. Finalize the menu and dietary information about 7 days ahead, then confirm deliveries and supplies during the final week.
- When should I collect dietary requirements for a sushi workshop?
- Collect them during registration and review the responses no later than 7 days before the event. This gives you time to mark allergens, adjust the menu, and confirm suitable ingredients before shopping.
- How much time do I need to set up a sushi workshop?
- Allow at least 2 hours before participants arrive for tables, chairs, workstations, equipment, ingredients, and printed materials. Add extra time if rice must be prepared on site or several cooking stations need testing.
- What equipment does each sushi workshop group need?
- Each group needs access to a bamboo sushi mat, cutting board, paring knife, mixing bowl, rice scoop, measuring cup, and serving items. Check the total group count first, because sharing one knife or rice cooker between too many groups slows the workshop.
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