Dry Rice Needed
1.47 cups
Water
1.62 cups
Nori Sheets
4
Heat gently until dissolved. Fold into hot rice while fanning.
4 standard maki (futomaki) rolls × 8 pieces each
| Type | Rice | Pieces | Nori |
|---|---|---|---|
| Hosomaki (thin roll) | 90g | 6 pcs/roll | 1 sheet |
| Futomaki (thick roll) | 150g | 8 pcs/roll | 1 sheet |
| Uramaki (inside-out) | 130g | 8 pcs/roll | 1 sheet |
| Nigiri | 20g | 1 pc | — |
| Temaki (hand roll) | 60g | 1 cone | ½ sheet |
| Chirashi (bowl) | 200g | 1 bowl | — |
| Onigiri | 100g | 1 triangle | — |
Inputs
Result
Four futomaki rolls need 600g of cooked sushi rice, which is 273g (1.47 cups) dry. Use 1.62 cups water and season with about 3 tablespoons of rice vinegar, 1.5 tablespoons sugar, and 1.5 teaspoons salt.
Inputs
Result
Twenty nigiri pieces require 400g cooked rice (20g each), which is 182g (0.98 cups) dry. Season with 2 tablespoons rice vinegar. No nori sheets needed for nigiri.
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Result
Six temaki cones need 360g cooked rice (60g each), which is 164g (0.88 cups) dry. Each hand roll uses half a nori sheet, so you need 3 full sheets.
The amount of cooked rice per roll depends on the style. A thin hosomaki roll uses about 90g (3.2 oz) of cooked sushi rice, while a thick futomaki uses 150g (5.3 oz). Inside-out uramaki rolls fall in between at 130g (4.6 oz). For a dinner of 3 standard rolls per person, you need roughly 1.2 cups of dry rice per guest.
| Sushi Type | Cooked Rice | Dry Rice | Pieces per Unit |
|---|---|---|---|
| Hosomaki | 90g | 41g | 6 pcs/roll |
| Futomaki | 150g | 68g | 8 pcs/roll |
| Uramaki | 130g | 59g | 8 pcs/roll |
| Nigiri | 20g | 9g | 1 pc |
The correct ratio for Japanese short-grain sushi rice is 1:1.1 (1 cup rice to 1.1 cups water). This is less water than regular white rice (1:1.5) because sushi rice should be slightly firm to hold its shape when formed. Always rinse the rice 3–4 times until the water runs mostly clear before cooking.
| Rice Use | Water Ratio | Rinse Times | Texture Goal |
|---|---|---|---|
| Sushi Rice | 1:1.1 | 3–4 times | Firm, sticky |
| Regular White | 1:1.5 | 1–2 times | Fluffy, separate |
| Brown Sushi | 1:1.3 | 1–2 times | Firm, nutty |
Sushi vinegar is made from rice vinegar, sugar, and salt in a 5:2.5:1 ratio by volume. For each cup of dry rice, mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Heat gently until dissolved (do not boil), then fold into freshly cooked rice while fanning to cool it quickly.
Each maki roll (hosomaki, futomaki, or uramaki) uses one full nori sheet. Temaki hand rolls use half a sheet each. Nigiri, chirashi bowls, and onigiri typically do not require nori, though you can add a decorative strip. For a dinner party of 4 people with 3 rolls each, plan for 12 nori sheets.
Japanese short-grain rice (Japonica) is the gold standard for sushi. Brands like Koshihikari and Akitakomachi are ideal. Calrose rice is a good budget alternative widely available in the US. Brown sushi rice works but produces a nuttier flavor and less sticky texture that makes rolling harder.
Yes, a rice cooker works well for sushi rice. Use the same 1:1.1 water ratio and the "sushi" or "short grain" setting if available. The key difference from stovetop is that rice cookers automate the timing. Still rinse 3–4 times before cooking and season with sushi vinegar immediately after cooking.
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Last Updated: Mar 9, 2026
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