Free tool
Sushi Cost per Piece
Calculate the real cost of each sushi piece including raw fish waste (30-45%). Nigiri, maki, uramaki, sashimi. With food cost analysis and suggested price.
Enter your current price to calculate food cost %
1 €
Cost/piece
25%
Fish waste
19 €
Real cost/kg
2 €
Suggested price
Cost breakdown
Fish (20g of Salmon (fillet))0 €
Sushi rice (25g)0 €
Extras (nori, wasabi, ginger, soy)0 €
TOTAL COST1 €
Raw fish waste rate is 25% for salmon (fillet). That means for every kg purchased, only 750g is usable. The real cost per kg rises from 14 € to 19 €.
FAQ
Frequently Asked Questions
What is the raw fish waste rate for sushi?
Raw fish waste varies by species and cut. Salmon fillet: 25%. Whole salmon: 40%. Bluefin tuna: 35%. Sea bass / sea bream: 45%. This means that out of every kg purchased, only 55-75% is usable sushi. Calculating without this waste leads to underpricing.
Why does my sushi food cost seem higher than other restaurants?
Because most calculators ignore raw fish waste. A nigiri of salmon that appears to have a 3 EUR cost can easily reach 4.50 EUR when you include real waste. Target a food cost of 28-32% for sushi (vs 30-35% general restaurant).
What does a nigiri really cost me?
A salmon nigiri (20g fish + 25g rice) costs around 0.60-0.80 EUR considering 25% waste. A bluefin tuna nigiri can reach 1.20-1.50 EUR. Price should be 3x your real cost for a healthy food cost.
How do I reduce sushi food cost?
Four levers: 1) Buy whole fish and process yourself (cheaper but more waste). 2) Use waste for temaki, tartares, or soups. 3) Portion with a gram scale (eliminate estimates). 4) Negotiate with suppliers from 20 kg/week.
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