What you need for a sushi workshop

A sushi workshop needs more than rice, fillings and seaweed. You also need enough tools for each workstation, cold storage for perishable ingredients, and serving items for tasting the finished sushi. Check dietary requirements and allergens before buying ingredients, then match quantities to your confirmed participant count. This list covers the practical supplies needed to prepare, teach and serve the workshop without running short during the session.

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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
- Sushi rice - 5 kilograms
- Nori sheets - 8 packs
- Rice vinegar - 4 bottles
- Granulated sugar - 2 kilograms
- Salt - 500 grams
- Soy sauce - 6 bottles
- Tamari - 2 bottles
- Japanese mayonnaise - 4 bottles
- Wasabi - 6 tubes
- Pickled ginger - 6 jars
- Sesame seeds - 1 kilogram
- Ponzu - 3 bottles
- Chili sauce - 3 bottles
- Avocados - 24 pieces
- Cucumbers - 12 pieces
- Carrots - 3 kilogram
- Red peppers - 12 pieces
- Spring onions - 6 bunches
- Radishes - 4 pieces
- Mangoes - 12 pieces
- Cream cheese - 2 kilograms
- Tofu - 2 kilograms
- Tempeh - 1 kilogram
- Smoked tofu - 1 kilogram
- Surimi sticks - 2 kilogram
- Smoked salmon - 2 kilogram
- Canned tuna - 12 cans
- Eggs - 30 pieces
- Tempura flour - 2 kilograms
- Panko - 1 kilogram
- Sunflower oil - 3 liters
- Limes - 12 pieces
- Lemons - 8 pieces
- Garlic - 6 bulbs
- Ginger - 500 grams
- Coriander - 6 bunches
- Edamame - 3 kilograms
- Seaweed salad - 2 kilogram
- Kroepoek - 6 bags
- Paprika chips - 4 bags
- Plain chips - 4 bags
- Spa Blauw - 4 crates
- Sparkling water - 2 crates
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Ginger ale - 4 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 4 liters
- Lemon slices - 2 nets
- Ice cubes - 10 kilograms
- Disposable gloves - 4 boxes
- Hair nets - 30 pieces
- Hand soap - 4 bottles
- Hand sanitizer - 4 bottles
- Dish soap - 3 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 8 rolls
- Cleaning wipes - 4 packs
- Scouring sponges - 2 packs
- Garbage bags - 3 rolls
- Toilet paper - 3 packs
- Aluminum foil - 2 rolls
- Cling film - 3 rolls
- Baking paper - 2 rolls
- Ziplock bags - 2 boxes
- Labels - 2 rolls
- Waterproof Markers - 2 boxes

Tips

Plan one bamboo sushi mat, cutting board and paring knife per workstation where possible. Sharing one knife or mat between several groups slows the workshop and creates extra cleaning between recipes.
Buy sushi rice based on the confirmed number of participants, with a small buffer for practice rolls and mistakes. Prepare measuring cups, rice cookers and rice scoops before the workshop so rice preparation does not delay the first demonstration.
Keep fish and other chilled fillings in coolers until they are needed, and check them with a food thermometer before serving. Do the final grocery check and confirm deliveries at least 24 hours before the workshop.
Provide one sauce bowl per workstation or serving area, plus enough chopsticks, forks, plates and drinking glasses for every participant. Serving platters and a separate buffet area prevent finished rolls from crowding the work tables.
Set up washing-up tubs, waste bins and labeled workstations before participants arrive. Count extension cords and power strips against the number of rice cookers and induction plates, then test the setup before opening the venue.

Frequently asked questions

What ingredients do I need for a sushi workshop?: Plan sushi rice, nori, fillings, sauces and toppings according to the final menu and participant count. Add a small extra portion of rice and fillings for practice rolls, and check dietary requirements and allergens before shopping.
How many sushi mats and knives do I need?: Use one bamboo sushi mat, cutting board and paring knife per workstation. If you have 12 participants working in 4 groups, prepare at least 4 mats, 4 boards and 4 knives rather than one set for each person.
How far in advance should I buy sushi workshop ingredients?: Buy dry goods and non-perishable supplies several days in advance. Purchase chilled fish and other perishable fillings on the day of the workshop or no more than 24 hours before, then keep them chilled until preparation.
How much tableware is needed for a sushi workshop?: Prepare one plate, bowl, pair of chopsticks or fork, and drinking glass per participant, plus around 10% extra for breakage or replacements. Add at least one sauce bowl per workstation and enough serving platters for the finished sushi.

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