🍣 Sushi Calorie Calculator
Calculate calories by sushi type, number of pieces, and sauce options
| Sushi Type | Cal/Piece | 6 Pieces | 8 Pieces | Protein |
|---|---|---|---|---|
| California Roll | 33 | 198 | 264 | ~9g |
| Spicy Tuna Roll | 38 | 228 | 304 | ~11g |
| Rainbow Roll | 43 | 258 | 344 | ~13g |
| Dragon Roll | 67 | 402 | 536 | ~20g |
| Shrimp Tempura Roll | 64 | 384 | 512 | ~17g |
| Vegetable Tempura Roll | 55 | 330 | 440 | ~7g |
| Philadelphia Roll | 45 | 270 | 360 | ~12g |
| Alaska Roll | 36 | 216 | 288 | ~10g |
| Cucumber Roll | 20 | 120 | 160 | ~3g |
| Avocado Roll | 28 | 168 | 224 | ~3g |
| Type | Cal/Piece | 4 Pieces | 6 Pieces | Fat |
|---|---|---|---|---|
| Salmon Nigiri | 37 | 148 | 222 | ~2g |
| Tuna Nigiri | 35 | 140 | 210 | ~0.4g |
| Shrimp Nigiri | 28 | 112 | 168 | ~0.3g |
| Eel (Unagi) Nigiri | 58 | 232 | 348 | ~5g |
| Salmon Sashimi | 25 | 100 | 150 | ~1.5g |
| Tuna Sashimi | 30 | 120 | 180 | ~0.3g |
| Yellowtail Sashimi | 33 | 132 | 198 | ~2g |
| Condiment | Serving | Calories | Notes |
|---|---|---|---|
| Soy Sauce | 1 tbsp (15ml) | 11 | High sodium (~900mg) |
| Spicy Mayo | 1 tbsp (15ml) | 90 | High calorie topping |
| Eel Sauce (Unagi) | 1 tbsp (15ml) | 55 | Sweet, high sugar |
| Ponzu Sauce | 1 tbsp (15ml) | 14 | Lighter than soy sauce |
| Pickled Ginger | Side (~15g) | 10 | Very low calorie |
| Wasabi | 1 tsp (5g) | 5 | Negligible calories |
Sushi is classic Japanese food from vinegar rice, usually flavored with sugar and salt, that mixes with various ingredients as seafood, vegetables or meat. The word sushi comes from su and meshi what in English is vinegar and rice The a bit sweet vinegar rice you occasionally call shari, and it combines with a topping as seafood, egg or vegetables.
Rice genuinely defines what does sushi. The secret of good sushi lies in the rice. Fish you now deliver globally to many places, so it is possible that cities as Las Vegas have among the freshest fish of the world.
Sushi Basics and How to Start
But without good rice it simply does not work lkieise.
Sushi and sashimi are not same, although you commonly mix them. Sushi is something what has vinegar rice. Sashimi is raw meat, usually fish, cut specifically and served without rice.
It fills less than nigiri or maki. In nigiri you lay little rice on fish. Maki you roll with nori-sheet around rice and filling.
Futomaki and uramaki have more stuff than one nigiri.
Common rule says: six to eight bits of sushi for adult, if it is part of bigger meal, or ten to dozen, if sushi is the main course. Sushi roll usually has six bits, but one store can give California roll with only four, while another gives eight. For dinner you need seven rolls each person.
Practically you serve one or two rolls, although many eat more easily.
Start with cooked ingredients is good notion. Rolls with crab and shrimp or eel work well for newcomers. Later, nigiri with cooked shrimp on top is good step.
Then you try raw, as salmon or tuna. Shrimp-tempura roll is good entry, that can entirely alter opinion about sushi.
For home sushi you require excellent medium or short grain rice, together with good nori, bamboo-roller, good rice vinegar, rice-cooker, rice paddle and big shallow bowl for mix rice with vinegar. Soy sauce and wasabi are standard. Store-bought sushi does not match restaurant, similarly as store deli do not compete with kitchen.
Use local and seasonal ingredients are inherent in Japanese cooking and good sushi.
