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.
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.