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This Instant Pot sushi rice is the easiest way to make foolproof sushi rice at home. Glossy, sticky, and perfectly seasoned for rolls and bowls.
Learn how to cook sushi rice effortlessly with this sushi rice Instant Pot recipe!
You only need rice, water, vinegar, salt, and sugar, and in under 30 minutes, you’ll have the perfect base ready for whatever you’re craving.
From rice bowls and rolls to wraps and musubi, everything comes together once you realize how simple it is to make the best sushi rice at home.
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This easy sushi rice recipe comes together in no time, and so should you! Get familiar with our shrimp sushi bowl and sushi bake cups to make the most of your homemade sushi rice.
Why You’ll Love This Instant Pot Sushi Rice Recipe
- This Instant Pot sushi rice recipe is the best sushi rice recipe for beginners! Get perfect sushi rice every single time without hovering over the stove or second-guessing cook times.
- This easy sushi rice turns out glossy, sticky, and deliciously seasoned every time. Just keep the rice-to-water ratio and pressure cooker settings in mind for the best results.
- Once you learn how to cook sushi rice in Instant Pot, you’re opening the door to various recipes, from on-the-fly sushi rolls to hearty rice bowls and wraps to take on the go!
Ingredients
Sushi rice – Of course, you’ll need proper sushi rice for this Instapot sushi rice recipe. Keep reading to see which options won’t work and which will do in a pinch if Japanese short-grain rice is unavailable!
Cold water – For cooking the rice grains.
Unseasoned rice vinegar – When learning how to make sushi rice at home, you’ll need rice vinegar for flavor and to get that signature stickiness that makes sushi rice so irresistible. Use unseasoned rice vinegar so you can control its flavor yourself.
Salt and sugar – To give our pressure cooker sushi rice the perfect balance of salty and sweet flavors.
Ingredient Additions & Substitutions For Sushi Rice Instant Pot
Calrose rice
Can’t find sushi rice? Try medium-grain rice like Calrose rice for this quick sushi rice recipe.
It’s naturally sticky and holds its shape well, making it a solid alternative if you need Instant sushi rice for sushi bowls, rolls, and wraps.
Honey
White sugar is the classic choice, but if you prefer to skip it, use your choice of sweetener. Honey works!
Kombu
Boost the umami flavor of your Instant Pot sushi rice by adding a piece of kombu on top of your rice before cooking it.
Tips For Making This Recipe
Avoid Mushy Sushi Rice
Use a 1:1 water-to-rice ratio, and consider cooking at low pressure rather than high pressure!
Fresh is Best
For best results, use the sushi rice on the same day you make it!
Storage Tips
For leftovers or make-ahead, store your Instant Pot sushi rice in an airtight container in the fridge for 2 to 3 days. To reheat, break up any clumps, sprinkle a little water over the rice, cover loosely, and microwave in 30-second intervals until warmed through.
Pressure Cooker Sushi Rice Recipe FAQs
How much water for sushi rice in a pressure cooker?
We recommend using a 1:1 ratio of rice to water for this quick sushi rice recipe!
What is the best rice for sushi rice?
Short-grain Japanese rice, such as Koshihikari, makes the best sushi rice! Avoid long-grain rice varieties like Jasmine rice and Basmati rice, as they won’t give you the right texture.
Why isn’t my sushi rice sticky?
Your sushi rice won’t get that nice, sticky texture if you’re using the wrong type of rice. Some varieties just don’t have enough starch! It can also happen if you overwash the grains or skip letting the cooked rice sit and dry a bit before use.
Why is my sushi rice still crunchy?
Not using enough water or not cooking the rice long enough can leave your sushi rice crunchy. Also, don’t forget that after cooking, you still need to let the steam naturally release so the rice finishes cooking properly.
How to avoid burn warning on Instant Pot?
Make sure the rice and water are evenly spread out in your pressure cooker so you don’t get a burn notice!
More Delicious Pressure Cooker Recipes
- Instant Pot Buffalo Chicken Dip
- Instant Pot Churro Bites
- Instant Pot Cheesecake Bites
- Instant Pot Chicken Bites
- Instant Pot Spaghetti Bolognese
I found this recipe for Instant Pot Swedish Meatballs that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Instant Pot Sushi Rice
Ingredients
- 1 cup sushi rice
- 1 cup cold water
- 2 tbsp unseasoned rice vinegar
- 1 tsp salt
- 1 tbsp sugar
Instructions
- Gather all your sushi rice ingredients.
- Pour the sushi rice into a mixing bowl and cover it with water.
- Using your fingers, gently swish the rice to clean it.
- Tilt the bowl to drain the water, then refill it with fresh water. Repeat rinsing and draining until the water runs clear. You can use a strainer to keep the rice from slipping into the sink.
- Let the rinsed rice drain well, or leave it in the strainer for a few minutes until it stops dripping. Next, add the rice and cold water to your Instant Pot.
- Lock the lid, set the valve to Sealing, and pressure cook on High for 5 minutes. You can also cook your rice for 12 minutes on Low Pressure.
- While the rice cooks, combine the rice vinegar, salt, and sugar until fully dissolved. Microwave for about 1 minute, just until the mixture is warm.
- Once the rice is done, let the pressure release naturally for 5 to 10 minutes, then manually release any remaining pressure.
- Transfer the Instant Pot rice to a glass bowl and gently spread it out using a rice paddle. A glass bowl helps prevent unwanted flavors and heats up more slowly.
- Pour the vinegar mixture over the rice and gently mix until evenly coated.
- Let the sushi rice cool slightly, then it is ready to use! Enjoy.
Notes
- Use a 1:1 water-to-rice ratio and consider cooking on low pressure over high pressure!
- For best results, use the sushi rice on the same day you make it!
- For leftovers or make-ahead, store your Instant Pot sushi rice in an airtight container in the fridge for 2 to 3 days. To reheat, break up any clumps, sprinkle a little water over the rice, cover loosely, and microwave in 30-second intervals until warmed through.
Nutrition
PIN FOR LATER!
