Sushi burritos feel simple, but the math is not.
If your fish ounces drift or sauces are free-for-all, margin disappears fast.
Quick Summary
- The cost drivers are fish ounces, rice weight, and nori
- Premium fish needs its own price tier
- Sauce cups and packaging are real costs
- Set one portion standard and train to it
Base Formula
Sushi burrito cost = Fish + Rice + Nori + Veg + Sauce + Packaging
Food cost % = Burrito cost ÷ Menu priceExample (US)
Standard build (1 burrito):
- Fish (5 oz): $2.60
- Rice (7 oz cooked): $0.35
- Nori sheet: $0.35
- Veg + garnish: $0.40
- Sauce cup: $0.18
- Packaging: $0.55
Total cost: $4.43
If the menu price is $14, food cost is 31.6%.
Portion Standards That Protect Margin
- Fish: one target ounce for every build
- Rice: fixed scoop size, not “by feel”
- Sauces: one cup included, extras charged
A 1 oz fish drift can move food cost by 3-5 points.
Pricing Tips
- Base price for entry fish
- +$2 to +$4 for premium fish
- Charge for extra sauce and double protein
Do This Now
- Weigh and record 3 portions of your main ingredient
- Calculate the cost per portion using your supplier invoice
- Set a portion standard and train your team
- Review your current menu price against 28-35% food cost target
- Update your pricing if food cost is above 35%
- Schedule a monthly cost review with your team
Want This Automated?
KitchenCost tracks portion standards and updates sushi burrito costs when fish prices move.
Start on the KitchenCost landing page.