Calculate Sushi Cost Per Person (12 pieces)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Sashimi-grade Salmon | kg | — | ||
| Sashimi-grade Tuna (akami) | kg | — | ||
| Sushi Rice (uncooked) | kg | — | ||
| Nori Sheets + Rice Vinegar + Wasabi | kg | — | ||
| Cucumber + Avocado + Pickled Ginger | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Plan 8–10 sushi pieces per person as a starter, 14–18 as a main.
- Sushi rice triples in weight when cooked — 60g raw = ~180g cooked per person.
- Use trimmings (akami offcuts, salmon belly trim) in spicy maki — recovers 8–12% on protein cost.
- Target food cost 24–30% on premium sushi platters; nigiri-heavy menus run higher (32%).
Frequently Asked Questions
For a mixed sushi platter as a main, plan 100–130g raw sashimi-grade fish per person (after trim and accounting for rice, nori and vegetables in maki).
26–30% works for premium catering where labour is intensive. Conveyor / quick-service sushi can run 32–36% with low overhead.
60g uncooked / 180g cooked rice per person for 10–14 pieces. Maki absorbs more rice than nigiri, so scale up 15–20% for maki-heavy events.