All professions have their specialized tools and making traditional Japanese sushi (and sashimi!) is no exception. These necessary tools or utensils do not need to be expensive; Japanese sushi used to be a very middle class dish where the freshness of the ingredients and the skill of the sushi chef are of utmost importance.
In this guide I am going to talk not just about the mandatory utensils that every sushi chef must know how to use, but also a few locale-specific tools and even some modern day devices that some say can elevate a rather simple dish.
Before you go out and buy expensive versions of all these sushi making tools, I recommend starting with something affordable. There is no need to buy a $1000+ yanagi if you are just starting out.
Hangiri (Sushi Oke 寿司桶)
A hangiri is one of the most recognizable tools you will see on a visit to a quality sushi restaurant. It is also called a sushi oke, written 寿司桶,. This large, wooden bucket is used for finishing sushi rice with the vinegar (and sometimes sugar), as well as capturing excess moisture before forming or rolling the rice.
These days there are various hangiri for purchase, but the most traditional is a simple cypress bucket wrapped with strips of copper. Cheaper versions will be made of pine wood and will likely feature plastic bands, but if you are just looking to practice then it is a good starting point.
Knives (Hocho)
The most important tool in any chef’s arsenal is the treasured knife. There are 3 main knives knives used when making sushi but the most popular is a yanagi (or yanagi-ba). While the word sushi refers to the vinegared rice, knowing how to properly cut fish into sashimi separates the good chefs from the bad.
Some other knives used in slicing fish are:
- Takohiki: Similar to the yanagiba, the takohiki knife also has a long and thin blade but features a squared-off tip instead of a pointed one. It is commonly used in the Kansai region of Japan.
- Fuguhiki: The fuguhiki knife is specifically designed for slicing fugu (blowfish), which requires precise cutting due to its toxicity. It has a longer blade and a sharper angle compared to other sashimi knives.
- Maguro-bocho: This knife is designed specifically for cutting tuna (maguro) into sashimi slices. It has a long and thick blade to handle the dense flesh of tuna.
One thing that separates traditional Japanese knives from their western counterparts is the bevel. In Japan it is common for a knife to be angled on one side. This allows for a sharper edge and helps to create thin and uniform slices with minimal tearing or damage to the food.
See also: Choosing The Right Steel For Your Japanese Knife
Wooden Rice Paddle (Shamoji)

Used in conjunction with the aforementioned hangiri, a shamoji 杓文字 is a wooden paddle used for mixing the cooked rice with vinegar. These days it is also common to see plastic shamoji which is acceptable to use even in high end establishments.
One of the primary purposes of a shamoji is to mix sushi rice after it has been cooked and seasoned with sushi vinegar. The flat and wide surface of the shamoji allows you to gently fold and mix the vinegar seasoning into the rice without crushing the grains. This process evenly distributes the vinegar and seasoning throughout the rice, ensuring each grain is flavored consistently for delicious sushi.
The shamoji also helps in spreading the rice out in a shallow layer, which aids in faster cooling. The gentle handling with the shamoji prevents the rice from becoming overly sticky or mushy.
I should mention that metal utensils are never acceptable as metal can cause friction and damage the delicate rice grains.
Bamboo Rolling Mat (Makisu)

A bamboo rolling mat is used for making sushi rolls, or makizushi. This type of sushi requires less skill than nigiri so it is a great option for beginners. Because the fish (or other ingredients) are rolled up, the cuts can be less precise.
A makisu is made from thin bamboo strips woven together with cotton string and serves several important purposes in the sushi-making process. The makisu aids in sealing the nori to the rice in a uniform manner, allowing even pieces when sliced and served.
Sushi Towel (Fukin)
Cleanliness and order are traits every sushi restaurant should strive for, and this is evident by the constant use of the fukin, or cloth towel. These are used in so many ways it would be pointless to try to list them all, but when making sushi the fukin is very important.
A damp towel is usually placed over the rice in the hangiri to prevent the rice from drying out and becoming hard. It is also used to clean the knife in between slices. And of course they are used to clean the sushi mat/counter/hands of the chef when needed.
Note: A fukin should be used for one purpose so as to avoid cross-contamination. You will never use the towel you used to clean your workspace or your hands on top of the rice.
Wasabi Grater (Oroshiki)
Wasabi, also called Japanese horseradish, is a popular condiment used in sushi making, especially nigiri. Because wasabi loses its importance rather quickly, it is often grated to order on a traditional oroshiki.
The wasabi grater is traditionally a plank of wood wrapped in dried sharkskin. The rough skin grinds the wasabi rhizome to a paste to be used in various sushi.
Traditionally wasabi was only added by the chef (in the case of nigiri it is added between the rice and the fish) but these days it is commonly served on the side so the customer can decide how much if any they want to use.
It is also common to see processed wasabi (aka fake wasabi) at more casual sushi restaurants even in Japan!
Because authentic wasabi is quite difficult to find outside of Japan this is a tool you may not need, but I’m adding it to this list just in case.
Oshizushihako

This tool directly translates to ‘pressed sushi box’ but in my opinion that is a lackluster translation as there are multiple types of pressed sushi. But an oshizushihako is a wood (or also plastic) mold used for making oshizushi, which comes from Osaka.
This type of sushi is often seen as lower end, although I think that done right an oshizushi can be elevated to fine dining.
To make oshizushi the fish (or other toppings) are laid down first in the bottom of the mold. Then the rice is added before pressing down with the lid or weights. Finally the oshizushi is removed from the mold and sliced into bite size pieces.
Omelet Pan (Tamagoyakiki or Makiyakinabe)
One of the most underappreciated offerings at sushi restaurants (outside of Japan that is) is the humble tamagoyaki. As it is customarily the final bite at sushi restaurants it shall too be the final entry on my list of sushi tools.
Many people will say that a sushi chef should be judged on the quality of their tamagoyaki, and to make this traditional rolled omelet you need a tamagoyakiki or makiyakinabe. These pans are unusual in that they are square or rectangular shaped as opposed to the more common circular versions.
By using a Japanese omelet pan you can (with lots of practice) make delectable tamagoyaki to really impress your sushi loving friends and family.
Other Tools
While the utensils listed above are the most common, there are plenty of other niche things you will want for the ultimate sushi experience. Things like a mandolin for making gari (pickled ginger) or fish bone tweezers for cleaning fish are also found in sushi restaurants, although I do not consider them ‘core’ tools.
It is for the same reason that I did not put a rice cooker on this list. Don’t get me wrong, I love using a rice cooker and even though it is not traditional they are extremely useful. However the way a sushi chef makes rice is ultimately a personal preference so I do not judge in that aspect.
You will find that most old school sushi chefs will only use a donabe or hagama pot to make their rice, but I fully support the idea that you can make amazing sushi rice in a quality electric rice cooker.