Instant Pot Sushi Rice

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.

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Course: Instant Pot Recipes, Main Dishes

Cuisine: Asian

Keyword: instant pot sushi rice

Prep Time: 5

Cook Time: 12

Additional Time: 10

Total Time: 27

Servings:

Calories: 188kcal

Author: Louisa

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.

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.