Sushi Per Person 🌎

How It's Calculated

The calculator uses the Japan Sushi Association reference portions by meal type, with children counted separately and a 10% buffer on top:

adults        = total people − children
base          = (adults × pieces per adult) + (children × pieces per child)
total pieces  = ceil(base × 1.1)          // +10% buffer
rolls needed  = ceil(total pieces ÷ 8)    // 1 standard maki roll = 8 pieces
estimated cost = total pieces × price per piece   // only if a price is entered

Meal-type tiers (pieces per adult / per child under 12):
  Appetizer / snack:  6 / 4
  Main meal:         11 / 7
  Full tasting:      18 / 10

The +10% buffer exists because every group has someone who eats more than average — it is the standard catering allowance. Rounding rolls up is correct because restaurants sell whole rolls, never fractions.

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Reference Table

> Rice note (USDA FoodData): One standard nigiri piece uses ~30 g of cooked sushi rice; one maki roll uses ~120–150 g. Plan 1.5–2 cups dry sushi rice per 4 adults at a main meal.

> Sashimi note: Sashimi has no rice and is less filling per piece — swap every 2 maki pieces for 3 sashimi slices when building a mixed platter.

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Typical Cases

Case 1 — Casual Friday Dinner for 6

Case 2 — Corporate Lunch for 20 (Appetizer-Style)

Case 3 — Cocktail Hour Sushi Station for 50 Guests

Case 4 — Family Dinner, 4 Adults + 2 Kids

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Common Mistakes

1. Counting rolls instead of pieces. A "roll" is not one serving — a standard maki roll yields 6–8 individual pieces. An adult main-meal serving is 11 pieces, which is about 1.4 rolls, not 1.

2. Ignoring sashimi vs. maki differences. Sashimi (sliced raw fish, no rice) is more protein-dense but less filling per piece than maki. Guests eating sashimi-only need 30–40% more pieces to feel satisfied compared to rice-based sushi.

3. Forgetting non-sushi fillers. If miso soup, edamame, or salad is served, reduce sushi pieces by 2–3 per person — or simply use the appetizer tier. Skipping this adjustment leads to significant over-ordering.

4. Using restaurant portion sizes for home cooking. Restaurant nigiri often uses 15–20 g of fish per piece; home preparation typically uses 25–30 g. Home-made pieces are larger, so you need fewer of them — reduce home estimates by ~15%.

5. Not accounting for children. Kids under 12 typically eat 60–65% of an adult portion and often prefer simpler rolls (cucumber, avocado, California). Enter them in the children field — treating them as adults inflates the order by ~40–60% per child.

6. Underestimating party dynamics. At social events with alcohol, guests graze rather than sit for a meal. Spread the same total pieces across 2–3 hours and expect consumption rates of 2–3 pieces per person per 30-minute window.