1 Cup Dry Short-Grain Sushi Rice (200g) = 2 ⅔ cups Cooked
1 US cup (200 grams) of uncooked short-grain sushi rice yields 2 ⅔ cups (480 grams) cooked after standard stove-top preparation in water or broth—a verified 2.6× volume expansion and 2.4× weight multiplier providing roughly 3.2 standard cooked servings.
Wash repeatedly until rinse water is crystal clear; soak 30 minutes, simmer covered for 15 minutes, rest 10 minutes, and fold gently with seasoned rice vinegar while fanning.
Method note: Wash repeatedly until rinse water is crystal clear; soak 30 minutes, simmer covered for 15 minutes, rest 10 minutes, and fold gently with seasoned rice vinegar while fanning.
Short-Grain Sushi Rice Batch Yield Reference Chart
| Uncooked (dry) | Uncooked Grams | Cooked Volume | Cooked Weight | Est. Servings |
|---|---|---|---|---|
| ½ cup | 100 g | 1 ⅓ cups | 240 g (8.47 oz) | ~1.6 |
| 1 cup | 200 g | 2 ⅔ cups | 480 g (16.93 oz) | ~3.2 |
| 1 ½ cups | 300 g | 4 cups | 720 g (25.4 oz) | ~4.8 |
| 2 cups | 400 g | 5 ⅓ cups | 960 g (33.86 oz) | ~6.4 |
| 3 cups | 600 g | 8 cups | 1440 g (50.79 oz) | ~9.6 |
Frequently Asked Questions
How much cooked sushi rice does 1 cup dry yield? ▾
1 cup (200g) of short-grain sushi rice yields roughly 2.6 cups (~480g) of plump, sticky seasoned sushi rice.
Why does sushi rice use a tighter water ratio? ▾
Because sushi rice is seasoned with liquid sushi vinegar after cooking, using a compact 1.25:1 water ratio keeps the grains firm and receptive to vinegar.