Rice, measured for your table.

The recipe behind the numbers.

One original batch uses 500 g dry rice, 550 ml water, 70 ml rice vinegar, 30 g sugar, and 10 g salt. The recipe declares about 1100 g seasoned rice, enough for 8 maki rolls or roughly 40 nigiri.

The scale factor is rolls ÷ 8, plus nigiri ÷ 40. Every ingredient is multiplied by that factor and rounded to one decimal place. Roll size, fillings, and shaping affect the finished yield; this is a planning estimate. Optional kombu is not included in the arithmetic.

Measured proportions do not replace the washing, resting, cooking, and folding method. Follow the complete rice recipe.