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Sushi Roll Calculator — Rice, Nori & Filling Amounts

Get precise dry rice, nori, vinegar seasoning, and filling amounts for any number of sushi rolls

Dry Rice

218g

Pieces

36

Nori

3

Sushi Rice Needed

218g
dry rice (1.2 cups)

Makes 36 pieces across all rolls

Nori Sheets

3

Salmon (Sake)

247g

Rice Vinegar

36 ml

Water

262 ml

Ingredient Breakdown

Dry Rice218g
Salmon (Sake)247g
Water262g

Example Calculations

16 Hosomaki Salmon Rolls

Inputs

Number of Rolls6
Roll TypeHosomaki (Thin Roll)
Main FillingSalmon (Sake)

Result

Dry Rice218g
Nori Sheets3
Salmon (with waste)247g
Total Pieces36

6 rolls × 80g cooked rice = 480g cooked. 480 / 2.2 = 218g dry. Nori: 6 × 0.5 = 3 sheets. Salmon: 6 × 35g = 210g net, 210 / 0.85 = 247g with waste.

24 Futomaki Shrimp Rolls

Inputs

Number of Rolls4
Roll TypeFutomaki (Thick Roll)
Main FillingShrimp (Ebi)

Result

Dry Rice273g
Nori Sheets4
Shrimp (with waste)150g
Total Pieces32

4 rolls × 150g cooked = 600g cooked. 600 / 2.2 = 273g dry. Nori: 4 × 1 = 4 sheets. Shrimp: 4 × 30g = 120g net, 120 / 0.80 = 150g with waste.

Frequently Asked Questions

Q

How much rice do I need per sushi roll?

The amount of cooked rice per roll varies by type. A thin hosomaki uses about 80g cooked rice, while a thick futomaki uses 150g. Uramaki (inside-out) rolls use 130g, and temaki hand rolls use 60g. Since dry rice expands 2.2x when cooked, divide by 2.2 to get the dry weight.

  • Hosomaki (thin roll): 80g cooked rice = 36g dry, makes 6 pieces
  • Futomaki (thick roll): 150g cooked rice = 68g dry, makes 8 pieces
  • Uramaki (inside-out): 130g cooked rice = 59g dry, makes 8 pieces
  • Temaki (hand roll): 60g cooked rice = 27g dry, makes 1 piece
  • 1 cup dry sushi rice (180g) makes about 5 hosomaki rolls
Roll TypeCooked RiceDry RicePieces
Hosomaki80g36g6
Futomaki150g68g8
Uramaki130g59g8
Temaki60g27g1
Q

How much fish do I need for sushi rolls?

Plan about 28–42g of fish per roll depending on the type and style. Salmon and tuna require about 35g per roll with 10–15% waste from trimming. Shrimp needs 30g per roll with 20% waste for peeling. Always buy more than the net weight to account for trimming waste.

  • Salmon: 35g per roll, 15% trim waste — buy 41g per roll
  • Tuna: 35g per roll, 10% trim waste — buy 39g per roll
  • Shrimp: 30g per roll, 20% shell waste — buy 38g per roll
  • Crab/Surimi: 30g per roll, 5% waste — buy 32g per roll
  • For a dinner of 3 rolls per person, plan 100–120g fish per guest
Q

What is the sushi vinegar seasoning ratio?

Traditional sushi vinegar (sushi-zu) uses 30ml rice vinegar, 15g sugar, and 5g salt per 1 cup (180g) of dry rice. Heat the vinegar mixture until sugar dissolves, then fold into freshly cooked rice using a cutting motion while fanning to cool it quickly.

  • Per cup (180g) dry rice: 30ml rice vinegar, 15g sugar, 5g salt
  • Heat vinegar mixture until sugar dissolves — do not boil
  • Fold into hot rice with a shamoji (rice paddle) using cutting motions
  • Fan the rice while mixing to cool quickly and develop a glossy sheen
  • Seasoned rice should be used within 2 hours at room temperature
Q

How many nori sheets do I need?

A standard hosomaki or temaki uses half a nori sheet per roll, while futomaki and uramaki use a full sheet each. A full nori sheet measures approximately 20x21cm (8x8.5 inches). For a sushi party of 4 people with 3 rolls each, plan 6–12 nori sheets depending on roll types.

  • Hosomaki: 0.5 nori sheet per roll (cut in half lengthwise)
  • Futomaki: 1 full nori sheet per roll
  • Uramaki: 1 full nori sheet per roll (rice on outside)
  • Temaki: 0.5 nori sheet per hand roll cone
  • Standard pack: 10 sheets, enough for 10–20 rolls

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Last Updated: Mar 20, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.

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