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Instant Pot Sushi Rice

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Instant Pot Sushi Rice is a quick, easy way to make perfectly sticky, seasoned rice at home. Ideal for sushi rolls, bowls, or sides, this method ensures consistent texture and flavor with minimal effort.

Ingredients

  • 2 cups short-grain sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
  2. Add the rinsed rice and 2 cups of water to the Instant Pot. Close the lid and set the valve to sealing.
  3. Cook on High Pressure for 5 minutes.
  4. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
  5. While rice cooks, heat rice vinegar, sugar, and salt in a small saucepan until dissolved. Remove from heat.
  6. Transfer the cooked rice to a large bowl. Pour the vinegar mixture over it and gently fold with a spatula until the rice is evenly coated and glossy.
  7. Allow the rice to cool slightly before using for sushi or bowls.

Notes

  • Use short-grain sushi rice for the best texture and stickiness.
  • Seasoned rice vinegar can be substituted for the homemade vinegar mix.
  • Do not skip rinsing the rice—it’s key for avoiding gumminess.
  • Let rice cool to room temperature before using in sushi rolls.
  • Store leftovers in the fridge for up to 2 days, but note the texture may change.

Nutrition

Find it online: https://thefamilycooking.com/instant-pot-sushi-rice/