Instant Pot Sushi Rice

5 from 2 votes

Learn how to make sushi rice in the instant pot in less than 5 minutes with this simple and foolproof recipe. It’s perfect for homemade sushi, poke bowls, or a fun alternative to traditional rice.

instant pot sushi rice.

If you’ve been around here recently, you know that we’ve been obsessed with making our own sushi. Want to know what makes them restaurant quality every single time? Perfectly cooked sushi rice

You may think that making sushi rice is time-consuming or difficult, but actually it’s ridiculously simple thanks to one magic gadget- the instant pot

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 cooking time! 
  • The rice cooks perfectly. Cooking rice can sometimes be tedious and yield mixed results. 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 loosing flavor. You’ll never have this issue using the instant pot. 

We make this kind of rice at least once a week, if not more. It’s great for homemade sushi, poke bowls, or sometimes when we want to replace our meal prep brown rice with something a little more delicious.

Ingredients needed

Like all our Japanese recipes, we never use hard-to-find or rare ingredients. Everything can actually be found at your local grocery store in the Asian aisle. Here is what you’ll need:

For the rice

  • 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 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

Step 1- Rice 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 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.

Tips to make the best recipe

  • Always let the rice reach room temperature before using it for sushi, poke bowls, rice bowls, etc. 
  • If there is any remaining pressure in the instant pot, turn the steam valve to ‘venting’ to quick release the rest of it. 
  • Do not season the rice before adding it to the instant pot. 

Storage instructions

Wondering what is the best way to store leftovers? Here are best practices for sushi rice storage: 

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. 

Reheating: Microwave the rice for 20-30 seconds with a tablespoon of water mixed through. 

sushi rice instant pot.

Ways to use sushi rice

Frequently Asked Questions

I don’t have sushi rice. What can I use instead? 

Japanese short grain rice or California medium grain rice are two fantastic substitutions for traditional sushi rice. 

Do I need to add the sugar? 

The sugar is an important ingredient to balance out the other ingredients and give the rice a lovely flavor. 

Why is my rice sticky?

f you let your seasoned rice sit at room temperature too long, you risk it becoming sticky. To ensure this doesn’t happen, regularly mix the rice for the first ten minutes. 

Can I substitute the rice vinegar? 

While the rice vinegar is preferred, if you can’t find this try white wine vinegar or apple cider vinegar. 

instant pot sushi rice recipe.

Instant Pot Sushi Rice | Cooks In 5 Minutes

Learn how to make sushi rice in the instant pot in less than 10 minutes with this simple and foolproof recipe. It's perfect for homemade sushi, poke bowls, or a fun alternative to traditional rice.
5 from 2 votes
Print Rate
Course: Appetizer
Cuisine: American, Japanese
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 4 servings
Calories: 197kcal
Author: Arman

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

* 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: 1serving | Calories: 197kcal | Carbohydrates: 44g | Protein: 3g | Fat: 0.3g | Sodium: 879mg | Potassium: 36mg | Fiber: 1g | Calcium: 8mg | Iron: 1mg | NET CARBS: 43g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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