The Sushi Tools I Actually Use — An Honest Guide for Home Cooks

I get asked a lot about what equipment someone needs to make sushi at home. The honest answer is: less than you think, but quality matters more than quantity. You don't need a professional kitchen. You need the right six or seven things — and you need to use them properly.

Here's what I'd recommend, based on years of working with this equipment professionally every single day.

1. A Sharp Knife — Non-Negotiable

Everything else on this list is secondary to this. A dull knife ruins sushi. It drags through fish, tears nori, and squashes your rice rolls. You cannot make good sushi with a bad knife.

For home use, a Santoku or Gyuto is the right starting point. If you're serious about sushi specifically, eventually you want a Yanagiba — the long single-bevel slicer built for fish. But start with a good Gyuto and learn to keep it sharp first.

2. Bamboo Rolling Mat (Makisu)

The makisu is the bamboo mat used to roll maki. Every sushi chef has one — mine lives on the counter at work and gets used dozens of times a day. For home use, a simple bamboo mat does the job perfectly. Some people prefer silicone mats because they're easier to clean and don't absorb smells over time. Both work fine.

The trick with rolling isn't the mat — it's the tension. Most beginners don't pull tight enough. The mat gives you the leverage to compress the roll firmly as you shape it.

3. Hangiri (Wooden Rice Tub)

This is the wide, flat wooden tub used to cool and season sushi rice. In professional kitchens we use large ones that handle several kilos of rice at a time. For home cooking, a 10-inch hangiri is perfect for 2 to 3 cups of dry rice.

The wood absorbs excess moisture as the rice cools, which helps achieve that slightly dry, glossy texture that good sushi rice should have. You can use a regular bowl in a pinch, but if you're making sushi at home regularly, a hangiri is worth buying once and keeping for years.

4. Rice Paddle (Shamoji)

The shamoji is used to fold the seasoning into the rice. Never stir — always fold — or you'll break the grains and turn your rice to mush. A bamboo or non-stick plastic paddle both work. Wet it before use so the rice doesn't stick.

5. Sushi Rice Seasoning

Sushi rice needs three things — rice vinegar, sugar, and salt in a specific ratio. The standard ratio I use is 5:2:1 (vinegar:sugar:salt) by volume. You can buy pre-made sushi vinegar like Mizkan, which is decent and convenient, or mix your own. Either way, the seasoning makes or breaks the rice — don't skip it or rush it.

6. Good Quality Nori

The seaweed sheet matters more than most people realise. Bad nori is thin, pale, and goes soft almost instantly. Good nori is thick, dark green-black, and stays crisp long enough to roll and slice cleanly.

Look for roasted nori specifically — it has better flavour and texture than unroasted. Keep it sealed and away from moisture between uses.

7. Sushi Mold (Optional)

If you want to make pressed sushi (oshizushi) or perfect nigiri shapes without learning the hand technique, a sushi mold is a useful tool. Not essential, but fun for beginners and great for entertaining.

Final Thought

Start simple. A sharp knife, a rolling mat, good rice, and proper nori — that's all you need for your first rolls. Master the basics before buying anything else. The tools won't make you a better sushi cook — practice will. 🔪