Instant Pot Sushi Rice

Learn how to make sushi rice in the Instant Pot in just 15 minutes with this simple and foolproof recipe. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine Japanese

Cook Time 15

Total Time 15

Servings servings

Calories 197kcal

Author Arman Liew

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.

Video

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