Sushi Rice Calculator
Dry rice, cooked rice, and vinegar scaled from roll count.
What it does
Sushi night runs short when rice runs short. Rolls hide a full cup of cooked rice each, and dry cups triple in the pot, so eyeballing the bag ends with hungry guests or a cold mountain of leftovers. Counting rolls first fixes the pot.
The tool above plans 1 cup cooked per roll. Eight rolls need 8 cups cooked from 2.67 cups dry with 7.1 Tbsp of vinegar. The metric match is 631 ml dry toward 1.89 L cooked with 105 ml vinegar.
The yield rule is simple: one cup uncooked makes about three cups cooked. Vinegar follows at about one quarter cup per 1.5 cups dry, which keeps seasoning balanced without drowning the grain.
Fold vinegar into hot rice with a cutting motion, then fan it glossy. Pack rolls while the rice is room warm, never fridge cold, and keep a bowl of water handy for sticky hands.
How to use
- Pick imperial (cups, Tbsp) or metric (ml, L).
- Enter roll count: 8 matches the example.
- Read dry rice first.
- Read cooked rice next.
- Read vinegar.
- Rinse, cook, then fold vinegar gently.
Formula
- rolls
- Sushi rolls to make.
- 1.0
- Cooked cups per roll baseline.
- 3
- Dry to cooked yield factor.
One cup dry cooks to about 3 cups fluffy rice, and seasoned vinegar runs near one quarter cup per 1.5 cups dry, hence dry over 6 for vinegar cups. Rolls plan at 1 cup cooked each for medium cut rolls. Metric mode converts cups at 236.588 ml and Tbsp at 14.7868 ml.
Worked example
Example: 8 rolls
Imperial defaults: 8 rolls. These are also the default values, so the page opens on this answer.
- Rolls: 8 at 1 cup cooked each.
- Cooked: 8 x 1.0 = 8 cups.
- Dry: 8 / 3 = 2.667, shown as 2.67 cups.
- Vinegar cups: 2.667 / 6 = 0.444.
- Vinegar: 0.444 x 16 = 7.11, shown as 7.1 Tbsp.
- Tool shows 2.67 cups dry with 8 cups cooked and 7.1 Tbsp vinegar.
- Metric match: 631 ml dry cooks to 1.89 L with 105 ml vinegar.
Reference table
| Rolls | Dry | Vinegar |
|---|---|---|
| 4 | 1.33 cups dry | 3.6 Tbsp |
| 8 | 2.67 cups dry | 7.1 Tbsp |
| 12 | 4 cups dry | 10.7 Tbsp |
Limits
- Planning baseline; roll sizes vary.
- Ignores rice type and cooker differences.
- Vinegar to taste within reason.
- Sugar and salt for unseasoned mix excluded.
Common mistakes
- Cooking cup for cup with rolls.
- Skipping the rinse and getting gummy rice.
- Pouring cold vinegar on cold rice.
- Packing rolls with hot rice.
- Making double and holding overnight.
Try it yourself
Quick checks. Answers sit tucked under each question.
6 rolls?
2 cups dry with 6 cups cooked and 5.3 Tbsp vinegar.
10 rolls in metric?
789 ml dry with 2.37 L cooked and 131 ml vinegar.
Questions
How much dry rice for 8 rolls?
Divide cooked cups by 3. Here 8 / 3 = 2.67 cups dry.
Dry to cooked ratio?
One cup uncooked makes about 3 cups cooked.
How much vinegar?
Divide dry cups by 6, then multiply by 16 for Tbsp. Here 2.67 / 6 x 16 = 7.1 Tbsp.
Rice per roll?
One cup of cooked rice per medium roll is the planning baseline.
Does rice type matter?
Yes. Short grain sushi rice drinks water best; long grain cooks drier.
Exact for every pot?
No. Grain size and steam time shift cups slightly, so fluff and measure.