Instant Pot Sushi Rice
This post shows you exactly how to make perfect Instant Pot sushi rice with step by step photos and a video tutorial. This foolproof method results in perfectly sticky sushi rice every time. Use it in sushi rolls, poke bowls, sushi hand rolls, and more!
Servings: 3 people * note 1
Calories: 235kcal
Ingredients
- 1 cup sushi rice see note 2
- 1 cup water
- ¼ teaspoon salt
- 1 ½ tablespoons rice vinegar see note 3
- 1 teaspoon sugar
Instructions
- Rinse- Rinse sushi rice well in a colander, or by swirling with water, changing the water until it runs clear.
- Combine- In the stainless steel inner pot of a 6 or 8 quart Instant Pot, combine the rice, water and salt.
- Cook- Place the lid on the Instant Pot and set the valve to the 'sealing' position. Pressure cook on high for 5 minutes. When the cooking cycle completes, allow for a full natural pressure release (15 minutes).
- Fluff- Add the rice vinegar and sugar, and fluff the rice up with a paddle or fork. Cool before rolling sushi.
Video
Notes
- This recipe makes roughly 1.5 cups of cooked rice, which should be enough to serve three people.
- Stick to short-grain Japanese sushi rice for best results. If possible, look for "new crop" on the package. Medium grain Japanese sushi rice will also work, but short-grain is preferred.
- We used seasoned rice vinegar in testing this recipe.
- Fridge - let cool completely, then store in an airtight container for up to 4 days
- Freeze - cool completely, then store in an airtight container for up to 3 months.
Nutrition
Serving: 0.5cup; see note 1 | Calories: 235kcal | Carbohydrates: 52g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 202mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Calcium: 10mg | Iron: 1mg