Sushi Making Starter Kit
Making sushi at home is more about technique than equipment, but the right tools make a meaningful difference — particularly the knife. A single yanagiba blade designed for slicing fish cleanly changes the texture and presentation of every nigiri and sashimi plate you produce. This guide covers the essential kit for your first sushi session at home.
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Essential Kit
- Yanagiba sushi knife (24–27 cm) — the centrepiece.
The single-bevel blade pulls through fish in one clean draw cut, leaving
a smooth surface that holds together on the rice. A yanagiba is the
correct knife for slicing nigiri, sashimi, and maki rolls without
crushing the fish fibres.
Find yanagiba knives on Amazon.de → - Bamboo rolling mat (makisu) — for maki rolls.
A standard 24 × 24 cm bamboo mat is the correct tool for rolling
hosomaki and uramaki. Wrap it in cling film before use to prevent rice
sticking to the bamboo.
Find bamboo rolling mats on Amazon.de → - Wooden rice tub (hangiri / sushi oke) — for seasoning
sushi rice. Cedar absorbs excess moisture from the cooked rice as you
fold in the vinegar seasoning, producing the slightly tacky, not-wet
texture that holds nigiri together. A flat-bottomed tub also lets you
cool the rice evenly with a fan.
Find wooden rice tubs on Amazon.de → - Rice paddle (shamoji) — for folding without crushing.
A flat wooden or silicone paddle lets you cut and fold the vinegar
seasoning through the rice without mashing the grains. Wet the paddle
before use to prevent sticking.
Find rice paddles on Amazon.de → - Soy sauce dish set (small ceramic dipping bowls) —
for presentation and dipping. Low, wide dishes are the standard for
nigiri dipping — deep enough to hold soy sauce without overflow, shallow
enough for controlled dipping.
Find soy sauce dish sets on Amazon.de → - Chopsticks (serving + eating sets) — longer serving
chopsticks (30 cm) for plating; standard eating chopsticks for guests.
Lacquered sets are easier to maintain than plain wood.
Find chopstick sets on Amazon.de →
Nice-to-Have Upgrades
- Sushi rice mould (nigiri press) — for consistently shaped nigiri without hand-pressing technique. Produces uniform rectangles ideal for entertaining.
- Hand fan (uchiwa) — for cooling rice quickly. The traditional way to produce glossy, non-sticky sushi rice is to fan it while folding in the seasoning; any stiff fan will do.
- Sashimi presentation board (slate or wood) — for serving. A dark slate board provides the contrast that makes sashimi arrangements visually striking.
Where to Buy
Amazon.de carries starter bundles that combine a rolling mat, paddle, and dipping dishes. For the yanagiba knife, it is worth buying separately — look for Japanese brands (Kai, Tojiro, or Global) for reliable quality in the 100–150 EUR range. Avoid cheap stainless sets sold as "sushi kits" — the knife quality determines the result.