What to buy for a sushi workshop

A sushi workshop needs more than rice, fish and vegetables. You also need enough rolling mats, knives, bowls, serving plates and chilled storage for every participant to work safely and comfortably. Buy or borrow equipment before the workshop, then shop for fresh fish and other chilled ingredients as close to the event as practical. This checklist helps you match supplies to the group size and avoid last-minute gaps at the workstations.

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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
- Sushi rice - 5 kilograms
- Nori sheets - 5 packs
- Rice vinegar - 2 bottles
- Granulated sugar - 1 kilogram
- Salt - 500 grams
- Fresh salmon fillet - 2 kilograms
- Fresh tuna fillet - 1,5 kilogram
- Cooked shrimp - 1.5 kilograms
- Smoked salmon - 750 grams
- Surimi sticks - 1 kilogram
- Avocados - 20 pieces
- Cucumbers - 10 pieces
- Carrots - 2 kilogram
- Rettich - 1 kilogram
- Mangoes - 8 pieces
- Spring onions - 4 bunches
- Sesame seeds - 500 gram
- Cream cheese - 1 kilogram
- Mayonnaise - 2 jars
- Sriracha sauce - 2 bottles
- Soy sauce - 3 bottles
- Wasabi - 4 tubes
- Ginger - 4 jars
- Ponzu - 2 bottles
- Teriyaki sauce - 2 bottles
- Tempura flour - 1 kilogram
- Panko - 500 grams
- Eggs - 12 pieces
- Neutral oil - 2 bottles
- Edamame - 2 kilograms
- Seaweed salad - 1 kilogram
- Prawn crackers - 4 bags
- Limes - 10 pieces
- Fresh coriander - 4 bunches
- Spa Blauw - 6 bottles
- Spa Red - 4 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Green tea - 2 boxes
- Black tea - 2 boxes
- Coffee - 2 packs
- Milk - 4 liters
- Oat milk - 2 liter
- Lemons - 6 pieces
- Dish soap - 2 bottles
- Hand soap - 3 bottles
- Paper towels - 6 rolls
- Paper towels - 4 packs
- Trash bags - 2 rolls
- Cling film - 3 rolls
- Aluminum foil - 2 rolls
- Freezer bags - 2 boxes

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

Plan one complete workstation for every 2–4 participants, including a cutting board, chef’s knife, sushi mat, rice bowl, mixing bowl and serving spoon. Add at least 1–2 spare knives and mats for breakage, delays or extra guests.
Prepare around 75–100 g of uncooked sushi rice per participant, depending on whether the workshop is a tasting or a full meal. Buy the rice seasoning ingredients and dry goods at least 2–3 days beforehand so there is time to check quantities.
Transport fresh fish in coolers with ice packs and keep it chilled until use. Arrange collection or delivery on the day of the workshop, ideally within 2–4 hours before preparation.
Allow one sushi plate or serving platter per participant, plus shared sauce cups, chopsticks and drinking glasses. Set out 2–3 waste bins around the room so used packaging and food scraps do not collect at the workstations.
Print the allergen list and prepare allergen cards before shopping is finished, not at the start of the workshop. Keep separate bowls, utensils and clearly labelled ingredients available for dietary requirements confirmed during registration.

Frequently asked questions

How much sushi rice do I need for a sushi workshop?: Use about 75–100 g of uncooked sushi rice per participant for a workshop that includes a full tasting meal. For 20 people, that is approximately 1.5–2 kg of uncooked rice.
How much fresh fish should I buy for a sushi class?: For a tasting-style workshop, allow roughly 100–150 g of fish per participant, depending on how much vegetable filling is included. Buy it on the day and keep it chilled in coolers with ice packs until preparation.
How many sushi mats and knives are needed?: Provide one sushi mat and one suitable chef’s knife for every 2–4 participants, based on your workstation setup. Keep 1–2 spare mats and knives available so one missing or damaged item does not stop the demonstration.
When should I buy ingredients for a sushi workshop?: Buy rice, dry goods, disposable supplies and drinks 2–3 days ahead. Purchase fresh fish and other chilled ingredients on the day, preferably no more than 2–4 hours before the workshop begins.

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