What you need for a sushi workshop
A sushi workshop needs more than rice, fish and seaweed. Plan one complete workstation for each small group, plus enough serving ware, chilled storage and cleaning capacity for the full class. The practical details are easy to miss: rice cookers must be ready before participants arrive, fresh fish needs a reliable cold chain, and dietary requirements should be matched to clearly labelled ingredients. Use this shopping list alongside your participant count and add spare tools before shopping.
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
- Sushi rice - 5 kg
- Nori sheets - 6 packs
- Rice vinegar - 2 liters
- Granulated sugar - 1 kg
- Fine salt - 500 grams
- Soy sauce - 3 liters
- Gluten-free tamari - 1 liter
- Wasabi - 6 tubes
- Pickled ginger - 2 kg
- Sesame seeds - 500 gram
- Mayonnaise - 1 kg
- Sriracha sauce - 500 ml
- Sushi-grade salmon - 2 kg
- Sushi-grade tuna - 1,5 kg
- Cooked shrimp - 2 kg
- Smoked salmon - 1 kg
- Cucumbers - 3 kg
- Avocados - 24 pieces
- Carrots - 2 kg
- Red peppers - 2 kg
- Spring onions - 1 kg
- Mangoes - 3 kg
- Cream cheese - 1.5 kg
- Firm tofu - 1.5 kg
- Eggs - 30 pieces
- Edamame - 2 kg
- Radishes - 1 kg
- Coriander - 6 bunches
- Limes - 24 pieces
- Sesame oil - 500 ml
- Teriyaki sauce - 1 liter
- Tempura flour - 1 kg
- Breadcrumbs - 500 grams
- Panko - 1 kg
- Sunflower oil - 2 liters
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 2 liter
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Green iced tea - 6 bottles
- Mochi ice cream - 30 pieces
- Dish soap - 2 bottles
- Hand soap - 3 bottles
- Disinfectant wipes - 4 packs
- Paper towels - 6 rolls
- Toilet paper - 12 rolls
- Trash bags - 3 rolls
Tips
- Set up one bamboo mat, cutting board, paring knife, mixing bowl and rice spoon per workstation. Add at least one spare of each shared tool so a dropped knife or damaged mat does not stop the class.
- Cook the rice before the workshop starts and allow time for it to cool to a workable temperature. If several groups share rice cookers, prepare enough batches that participants are not waiting for the next cycle.
- Buy or collect fresh fish as close to the workshop as practical, then keep it in coolers until use. A food thermometer helps you check that chilled ingredients have stayed safely cold.
- Provide separate bowls, utensils and clearly marked ingredients for dietary requirements. An allergen chart should be visible before participants begin, especially when soy, sesame, fish or shellfish are on the menu.
- Plan the room around wet and waste-prone work: cover workshop tables, place waste bins within reach, and keep serving platters, plates and drinking glasses on a separate buffet table. Pack extension cords before setup if rice cookers or induction plates are used.
Frequently asked questions
- What equipment do I need for a sushi workshop?
- For each workstation, plan a bamboo mat, cutting board, paring knife, mixing bowl and rice spoon. You may also need rice cookers, induction plates, coolers, food thermometers and extension cords for the shared setup.
- How many sushi tools do I need per person?
- Give each participant access to a bamboo mat and cutting board where possible, but one complete station can usually serve a small group. Plan at least 1 knife, rice spoon and mixing bowl per station, plus 1 spare set for every 4 to 6 stations.
- When should I buy fresh fish for a sushi class?
- Arrange the fish as close to the workshop as possible, ideally on the same day or within 24 hours when proper chilled storage is available. Collect it only when you can transfer it straight into a cooler and keep it cold until preparation.
- How much tableware is needed for a sushi workshop?
- Count at least 1 dinner plate, sushi plate, bowl, pair of chopsticks, fork, knife and drinking glass per participant, then add 10% spare capacity. Use extra serving platters and tongs for ingredients and finished sushi.
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