Instant Pot Sushi Rice

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5 from 6 votes
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Learn how to make sushi rice in the instant pot in just 15 minutes with this simple and foolproof recipe. It’s perfect for homemade sushi, poke bowls, and more.

Looking for more Instant Pot recipes? Try my Instant Pot pork roast, Instant Pot chicken thighs, and Instant Pot whole chicken.

instant pot sushi rice.

I typically make sushi rice using the stovetop method, but cooking it in the Instant Pot has been an absolute game-changer! It’s deceptively easy and tastes so good.

Why cook sushi rice in your instant pot

  • It saves time. Compared to making rice on the stovetop, this is much quicker, with just five minutes of cooking time! 
  • The rice cooks perfectly. Cooking rice can sometimes be tedious and yield mixed results, but using the Instant Pot guarantees perfection every single 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.
  • So useful. Once I learned how easy it was to make sushi rice, I started making it every week. We use it in dragon sushi rolls, sushi bake, poke bowls, sushi bowls, you name it!

Ingredients needed

  • Sushi rice. You can find this at any mainstream grocery store, online, or specialty Asian grocers. If you can’t find this rice, you can use short grain Japanese rice or medium grain California rice. 
  • Water
  • Salt

For the seasonings

  • Rice vinegar. Like the sushi rice, you can find this in the Asian aisle at the grocery store, online, or in specialty markets. If you can’t find this, white wine vinegar is the next best option. 
  • Sugar
  • Salt

How to make instant pot sushi rice

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep the rice. Start by rinsing the rice thoroughly. While all rice needs to be rinsed before cooking, the sushi kind is especially important, as it has one of the highest amounts of starch. 

Step 2- Add ingredients to the instant pot. Next, add the rinsed rice, water, and salt into the instant pot. Always double check that the sealing ring is placed properly in the lid and the pot is tightly closed. Also, be sure to set the valve on sealing. 

Step 3- Pressure cook the rice. Now, cook the rice on high pressure for five minutes. After this time period, turn off the instant pot and let the rice sit for 10 minutes while the natural pressure releases. 

Step 4- Add seasonings and chill. Finally, transfer the rice into a glass bowl. Using a fork, fluff the rice and let it sit for 15 minutes before gently stirring through the rice vinegar, sugar, and extra salt. Let it reach room temperature before enjoying. 

sushi rice in instant pot.

Recipe tips and variations

  • Don’t skip rinsing the rice. I know this may seem like an unneeded step, 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 done cooking. Otherwise, the vinegar and sugar will get an unpleasant cooked flavor. 
  • Use non-metal utensils. After you add the vinegar, you’ll want to ditch any metal cooking utensils, which 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.
  • To combat sticky rice, regularly mix the rice for the first ten minutes. 
  • If you don’t have sushi rice, Japanese short grain rice or California medium grain rice are two fantastic substitutions.

Storage instructions

To store: Leftover rice should be stored in an airtight container in the fridge for up to 3 days. If the rice seems a little dry, mix through 1-2 tablespoons of water. 

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.

sushi rice instant pot.

More rice recipes

instant pot sushi rice recipe.

Instant Pot Sushi Rice

5 from 6 votes
Learn how to make sushi rice in the instant pot in just 15 minutes with this simple and foolproof recipe. It's perfect for homemade sushi, poke bowls, and more.
Servings: 4 servings
Prep: 1 minute
Cook: 15 minutes
Total: 16 minutes

Ingredients  

For the seasoning

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

* If you don’t have sushi rice, Japanese short grain rice or California medium grain rice work.
TO STORE: Up to three days in the refrigerator, covered. If the rice seems a little dry, mix through 1-2 tablespoons of water. 
TO FREEZE: Place the cooled rice in an airtight container and store it in the freezer for up to two months. Thaw it completely before serving/reheating. 
TO REHEAT: Microwave the rice for 20-30 seconds with a tablespoon of water mixed through. 

Nutrition

Serving: 1servingCalories: 197kcalCarbohydrates: 44gProtein: 3gFat: 0.3gSodium: 879mgPotassium: 36mgFiber: 1gCalcium: 8mgIron: 1mgNET CARBS: 43g
Course: Appetizer
Cuisine: Japanese
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published August 2022, updated and republished March 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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