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This Instant Pot sushi rice is the easiest and fastest way to make sticky and tender sushi rice. Ready in 15 minutes, it can be used for sushi, dinner bowls, and more.
I typically make sushi rice using the stovetop method, but cooking it in the Instant Pot has been a game-changer. It no longer takes over an hour (seriously), nor does it need any different ingredients.
You may worry that the texture isn’t the same, but it is- the rice turns out just as sticky and tender as you’d expect.
Table of Contents
Why I love this recipe
- It saves time. This is much quicker than making rice on the stovetop.
- The rice cooks perfectly. Cooking rice can sometimes be tedious and yield mixed results, but using the Instant Pot guarantees perfection every time.
- It has a better flavor. Stovetop or microwave rice is infamous for sometimes being dry and losing flavor, but not when you make it this way.
Once you’ve made this rice, use it in my dragon sushi rolls, sushi bake, or as a base in my tuna poke bowl or salmon poke bowl.
★★★★★ REVIEW
“This is easily the fastest way to make sushi rice. We have homemade sushi night multiple times a week now. I can’t believe how good it is.” – Mario
Ingredients needed
- Sushi rice. You can find this at any mainstream grocery store, online, or specialty Asian grocers. Short-grain Japanese or medium-grain California rice will also work.
- Water and salt. To cook.
- Seasoning mix. Rice vinegar, sugar, and salt.
How to make Instant Pot sushi rice
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Add the rinsed rice, water, and salt into the Instant Pot.
Step 2- Cook the rice on high pressure for five minutes. Turn off the Instant Pot.
Step 3- Let the rice sit for 10 minutes while the natural pressure releases.
Step 4- Fluff the rice, add seasonings, and let sit at room temperature for 15 minutes.
Arman’s recipe tips
- Don’t skip rinsing the rice. I know this may seem unnecessary, but trust me, rinsing the rice removes excess starch, which is essential to making perfect sushi rice.
- Don’t let the rice sit in water. When you’re rinsing the rice, make sure to keep the water circulating. If not, some water might get absorbed and affect the cooking time.
- Season the rice after it’s cooked. Otherwise, the vinegar and sugar will have an unpleasant cooked flavor.
- Use non-metal utensils. After you add the vinegar, you should ditch any metal cooking utensils. Metal will interact with the vinegar and give the rice a subtle metallic flavor.
- Let the rice cool completely. So it has time to settle and absorb the flavors of the vinegar mixture.
Storage instructions
To store: Leftover rice should be stored in an airtight container in the fridge for up to 3 days. Mix through 1-2 tablespoons of water if the rice seems a little dry.
To freeze: Place the cooled rice in a freezer-safe container and freeze for up to 2 months. Let it thaw completely in the fridge before serving or reheating.
To reheat: Microwave the rice for 20-30 seconds with a tablespoon of water mixed through.
More ways to enjoy rice
If you tried this Instant Pot Sushi Rice recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Instant Pot Sushi Rice
Video
Ingredients
- 1 cup sushi rice uncooked
- 1 cup water
- 1/2 teaspoon salt
For the seasoning
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- Wash the sushi rice to remove excess debris and starch.
- Add the rinsed sushi rice, water, and salt into an instant pot. Make sure the sealing ring is properly attached in the lid then add the lid. Close the instant pot.
- Pressure cook on high for 5 minutes.
- Turn off the instant pot and allow 10 minutes to the pressure to naturally release.
- Transfer the cooked sushi rice into a glass bowl and fluff with a fork. Gently stir through the rice vinegar, sugar, and extra salt. Let the sushi rice cool to room temperature.
Notes
Nutrition
Originally published August 2022, updated March 2024, updated May 2025
