Sushi workshop shopping list

This sushi workshop shopping list covers the ingredients, serving items and equipment you need before the first roll is made. Plan one workstation for every two to four participants, with enough cutting boards, knives, bamboo mats and mixing bowls to keep the class moving. Buy fresh ingredients close to the workshop, while dry groceries and disposable or borrowed equipment can be arranged earlier. Check dietary requirements before choosing fillings, sauces and toppings.

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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
- Sushi rice - 5 kilograms
- Rice vinegar - 2 bottles
- Granulated sugar - 1 kilogram
- Salt - 500 grams
- Nori sheets - 6 packs
- Soy sauce - 3 liters
- Wasabi - 6 tubes
- Pickled ginger - 6 jars
- Sesame seeds - 500 gram
- Mayonnaise - 1 kilogram
- Sriracha sauce - 2 bottles
- Panko - 1 kilogram
- Tempura flour - 1 kilogram
- Avocados - 18 pieces
- Cucumbers - 12 pieces
- Carrots - 3 kilogram
- Spring onions - 8 bunches
- Red peppers - 12 pieces
- Mangoes - 8 pieces
- Edamame - 3 kilograms
- Cream cheese - 1.5 kilograms
- Smoked salmon - 2 kilogram
- Sashimi-grade salmon - 1.5 kilograms
- Sashimi-grade tuna - 1.5 kilograms
- Surimi - 2 kilogram
- Cooked chicken breast - 1,5 kilograms
- Firm tofu - 1,5 kilogram
- Eggs - 30 pieces
- Limes - 12 pieces
- Sesame oil - 2 bottles
- Miso soup - 30 servings
- Prawn crackers - 4 bags
- Spa Blauw - 6 bottles
- Spa Red - 4 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Beer - 48 bottles
- White wine - 6 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 2 liter
- Lemon - 6 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Disinfectant spray - 2 bottles
- Paper towels - 8 rolls
- Paper napkins - 4 packs
- Disposable gloves - 2 boxes
- Hair nets - 30 pieces
- Trash bags - 2 rolls
- Toilet paper - 12 rolls

Tips

Prepare one cutting board, chef’s knife and bamboo mat for every two to four participants. Add at least one spare knife and mat so a missing or damaged item does not stop the workshop.
Cook sushi rice on the day of the workshop and allow at least 60 minutes for cooking, seasoning and cooling before participants start rolling. Use rice cookers or enough mixing bowls for the batch size.
Buy fresh fish, vegetables, herbs and other chilled fillings no more than 24 hours before the workshop. Keep them in coolers until preparation and check that the cold chain is maintained.
Count tableware for every participant plus 10% spare: plates, bowls, drinking glasses, chopsticks and forks. Serving platters and serving spoons are easy to overlook when the food is prepared at workstations.
Check power needs before bringing rice cookers, induction plates and kettles to the venue. Bring enough extension cords and power strips, but avoid overloading one outlet or circuit.

Frequently asked questions

What do I need for a sushi workshop?: Plan for sushi rice, nori and selected fillings, plus seasonings and sauces. For the workspace, allow one bamboo mat, cutting board and chef’s knife per two to four people, as well as rice cookers, mixing bowls, rice spoons and colanders.
How much sushi rice do I need per person?: Allow approximately 75–100 g of uncooked sushi rice per participant for a hands-on workshop. Add 10–15% extra to cover practice rolls, uneven portions and mistakes.
When should I buy ingredients for a sushi workshop?: Buy dry groceries and check equipment at least 3–7 days beforehand. Purchase fresh fish, vegetables and other chilled fillings within 24 hours of the workshop, then keep them refrigerated or in coolers until use.
How many sushi-making tools do I need per person?: You do not need a complete tool set for every person. One cutting board, knife, bamboo mat and rice spoon for every two to four participants is usually workable; provide one apron per participant and keep at least one spare set available.

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