Instant Pot Sushi Rice
This post may contain affiliate links. See my disclosure policy.
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), and it doesn’t require 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.
I was skeptical at first, since my family has always made sushi rice the traditional way on the stovetop. However, after testing both side by side, I found that the Instant Pot version consistently delivered the same glossy, sticky grains every time. The sealed pressure environment allows the rice to absorb liquid evenly, which is why the texture stays plump and tender without the risk of overcooking or burning at the bottom.
Table of Contents
Why I love making sushi rice in the Instant Pot
- 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.
What readers are saying
★★★★★ – “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
★★★★★ – “I’ve swapped my weekly rice meal prep to this Instant Pot sushi version and not turning back – it’s so flavorful.” – Christina
Ingredients needed
- Sushi rice. You can find this at any mainstream grocery store, online, or specialty Asian grocers. I’ve experimented with both Japanese short-grain and California medium-grain rice – both worked beautifully, though short-grain gave the stickiest result (closer to traditional sushi rice).
- 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. When I tested skipping this step, the rice turned out gummy and clumped together, so rinsing is necessary.
- Don’t let the rice sit in water. When rinsing the rice, ensure that the water remains 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. This is a trick I learned from a Japanese friend who makes sushi rice weekly- it prevents the subtle metallic aftertaste.
- 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.
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 to 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
- Rice: If you don’t have sushi rice, Japanese short grain rice or California medium grain rice works.
- Leftovers: Keep in the fridge for up to 3 days or the freezer for up to 2 months.
Nutrition
My favorite ways to use this rice
Originally published August 2022
