Instant Pot Sushi Rice

Instant Pot sushi rice is a quick and easy way to make delicious sushi rice at home.

This rice is perfectly cooked, sticky, and has a lovely flavor. It's perfect for making sushi rolls, nigiri, or even inarizushi.

If you want an authentic flavor and aroma from the sushi rice, toss some dried kelp in the Instant Pot when the rice cooks. It is optional but gives the rice a little something extra.

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Prep Time: 10

Cook Time: 3

Additional Time: 13

Total Time: 26

Servings: servings

Calories: 108kcal

Author: Dahn Boquist

Ingredients

2 cups short grain Japanese rice
2 cups water
Optional: 1 large Kombu dried seaweed or 4 small seaweed snacks
⅓ cup rice vinegar
2 tablespoon sugar
1 teaspoon salt

Instructions

Place the dry rice in a fine-mesh strainer and rinse it under running cold water for 2 to 3 minutes until the water runs clear. Optionally, you can swirl it around in a bowl of water and change the water several times.
Add the rice and 2 cups of water to the Instant Pot. Toss in the kombu, if using. The kombu is optional but it gives the rice an authentic aroma of sushi rice.
Seal the Instant Pot and cook on high pressure for 3 minutes.
Allow the Instant Pot to do a natural pressure release (about 12 to 14 minutes).
Combine the rice vinegar, sugar, and salt in a saucepan. Heat over medium heat until the sugar dissolves. (or use a microwave)
While the rice is still hot, transfer it to a glass or wooden dish (discard the kombu if you used it).
Add the vinegar mixture and use a wide wooden spoon or silicone spatula to fold and flip the rice. Don’t use a vigorous stirring motion because the rice grains will break and become mushy. If you have a fan, blow it on the rice while you fold it repeatedly. The fan will cool the rice quicker and make it look glossy.

Notes

You can keep the rice covered at room temperature with a damp cloth for a couple of hours.

When you toss the rice with the vinegar solution, use the largest bowl you have. A large bowl will help the rice cool down faster.

Many people advise against using a metal bowl to mix the sushi rice in, as it can give the rice a metallic taste.

If you store the rice in the refrigerator, it will get dry and hard. You can bring it back up to room temperature by zapping it in the microwave for a few seconds at a time. If it is still too dry when it reaches room temperature, sprinkle it with a couple of teaspoons of water and zap it in the microwave for a few seconds.

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