Sushi rice has never been easier! With delicious seasoning, this sushi rice has the perfect sticky texture for making sushi rolls or poke bowls.
Originally posted November 16, 2017; Updated tips and FAQ's on October 22, 2019.
There are few foods that have me doing the happy dance as much as sushi rolls. But let me tell you, it can be an expensive habit! So over the past year and a half, I've been learning and trying to perfect making it at home. And little did I know that the key is the rice! So when you combine this new mission with my slight obsession with my Instant Pot, you get this perfect Instant Pot sushi rice recipe! I’m very happy about it.
Why Use the Instant Pot for This?
There's a simple reason I prefer using the Instant Pot for rice: consistency! We actually got rid of our rice cooker once we discovered how perfectly the IP cooked rice each and every time. And any kitchen that can take away the guesswork gets my vote.
I Know... It Seems Like a Lot of Vinegar
I wasn't surprised at how many comments we received about how much vinegar is called for in this recipe. I also wasn't surprised at the response after people gave it a try! It may seem like a lot, but trust me on this... It creates an amazing flavor! And I think it's some of the best sushi rice I've ever tasted. Try it!
And This is the Amazing Result…
Tips For Making This Instant Pot Sushi Rice
Don't be tempted to skip the rinsing step. Make sure to rinse your rice until the water runs clear. Likewise, let the rice dry for at least two minutes after rinsing. If it's still dripping water, let it dry for two more minutes.
Why does it say to use a glass bowl and wooden spoon when mixing? Can't I use metal? We choose to play it safe by using a wooden spoon and a glass bowl. From our research we've found that metal spoons are more likely to damage the rice. There are different opinions on why metal bowls shouldn't be used. One is that aluminum may impact the taste of the rice. Another is that metal bowls heat more rapidly when in contact with hot rice, changing the consistency. A third is that the vinegar may react with some metals.
Does it really need that much vinegar? It may seem like a lot, but trust me on this... It creates an amazing flavor! And I think it's some of the best sushi rice I've ever tasted.
★ Did you make this Instant Pot Sushi Rice?
Please give it a star rating below! ★
Instant Pot Sushi Rice
- 2 cups short-grain Japanese rice
- 2 cups water
- ¼ cup white wine vinegar
- ¼ cup seasoned rice vinegar
- 1 ½ tsp. salt
- 2 Tbsp. sugar
- In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.
- Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.
- Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.
- Transfer rice to glass dish. Then using a wooden spoon, add vinegar mixture and gently mix well to combine.
- Let cool, then use in your favorite rolls. Enjoy!
- Make sure to rinse your rice until the water runs clear. Likewise, let the rice dry for at least two minutes after rinsing. If it’s still dripping water, let it dry for two more minutes.
- We choose to play it safe by using a wooden spoon and a glass bowl. From our research we’ve found that metal spoons are more likely to damage the rice. There are different opinions on why metal bowls shouldn’t be used. One is that aluminum may impact the taste of the rice. Another is that metal bowls heat more rapidly when in contact with hot rice, changing the consistency. A third is that the vinegar may react with some metals.
- The amount of vinegar may seem like a lot, but trust me on this… It creates an amazing flavor! This sushi rice is highly seasoned, and I think it’s some of the best sushi rice I’ve ever tasted.
More Instant Pot Rice Recipes:
- Instant Pot Cilantro Lime Rice - Chipotle Copycat
- Pressure Cooker Coconut Rice with Fresh Herbs
- Pressure Cooker Yellow Rice - Quick, Easy, and Delicious
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I didn't think this rice recipe would taste good as I was mixing the white wine vinegar and rice vinegar because of the strong smell. I was pleasantly surprised after making and tasting the sushi I made with this rice. It was very good.
Awesome! Thanks for the feedback. And glad you enjoyed it!
Absolutely awful. Inedible. Ruined 6 cups of rice.
Can I use red wine vinegar or mirin in place of the white wine vinegar? I don't have any on hand.
Red wine vinegar has a much different flavor. Probably won't work as well.
This is flavorful and easy. I was a little hesitant as it seemed to use more vinegar and salt than I would usually throw in, but it was great. I say throw in as I don't usually use a recipe but wanted to double check times and method because I was using my new Instant Pot. Next time I'll follow this recipe again. I'm enjoying it as the base for my sushi bowl while my daughter is rolling hers now.
Thank you for this recipe! I never knew sushi rice could be so easy. I was too scared to use the whole bowl of the vinegar mix, so I only used about 3/4 of it. Tasted great!
Thank you! This was yummy! I For me about ⅔ the sugar in general and ⅔ the vinegar I used today, maybe no change to the salt. Very tasty, great texture. I halved the recipe at 10 min Low Pressure, with a 10 minute release. I'm using the 8qt IP. I would shorten the natural release to 7 minutes next time.
Can I just use rice vinegar instead of "seasoned" rice vinegar? Would I need to add more sugar to compensate for the difference?
You can use rice vinegar with no other changes.
Seasoned Rice Vinegar has sugar and salt already in it. You may need to adjust sugar and salt quantities if you don't use the seasoned rice vinegar.
If I'm making double the rice, do I still cook it for 12 mins?
Could I substitute white balsamic vinegar for the white wine vinegar? I just got home from the grocery store and overlooked the need to buy white wine vinegar. Oy!
I guess it’s worth a try. At least if it doesn’t work, it’s not really that expensive.
Could she not just double the rice wine vinegar?
You certainly could, but vinegars have completely different flavors. So we used two for complexity of flavor.
Roger rojas Jr.
Almost followed to a T but didn't microwave vinegar mixture and used half lemon juice and extra rice venigar instead of white rice vinegar. Rice came out super sticky and didn't even want to come off the wood roller lol had a poke bowl instead since it was still pretty tasty🤘
So you didn’t follow the recipe to a T at all and still gave it 3 stars because you ruined it? Got it.
I don't have white wine vinegar, can I just use double rice vinegar?
Hmmm... I’m not sure about that.
This is exactly what I do.... tastes perfect!
I only had rice vinegar as well. Added another Tbsp. of sugar, didn't adjust the salt. Everyone raved!
100% sushi rice is traditionally seasoned with only rice vinegar, not a mixture of vinegars. I always use just rice vinegar and when I tried this recipe I used only rice vinegar, and it came out amazing 🙂
Perfect sushi rice! Thank you for the recipe.
Glad you enjoyed it!
I've cooked professionally for over 20 years and sushi rice has always been something I've had a hard time with. I've gotten it right as much as I've gotten it wrong. This recipe was SUPER easy and the rice came out perfectly!!!!!
Thanks for your feedback! And so glad you like the recipe.
Ever tried this with brown rice? Can brown rice work as sushi rice, or will it not get sticky?
Nevermind, Bulk Barn has the sticky rice apparently.
Question: Why is the pot-in-pot method necessary? What is it about the perfect sticky rice that makes pot-in-pot necessary?
I find that cooking rice in the Instant Pot is the easiest way to cook rice. I find it even more consistent than our rice cooker, which we eventually got rid of. The more methods I find that can take out the guesswork makes me happy.
Do you use a measuring cup or weigh your rice and water because a cup of dry rice weighs 180 grams while a cup of water weighs 240 ML or 240 grams??
We use dry measuring cup for rice, liquid measuring cup for water.
And is the white wine vinegar / rice vinegar / sugar / salt mixture necessary for the rice to be sticky enough, or is it just for flavor?
The vinegar mixture has nothing to do with the stickiness of the rice. It's for flavor only. The stickiness of the rice comes from using short grains and rinsing it well before cooking.
I've never tried this method with brown rice, but now I am curious. I have, however, had sushi rolls made with brown rice. Not bad, but let's be honest, it's not white rice either.
Ok so I just made the sushi rice without using any of the additives like vinegar, but following all the timing and rinsing directions. It came out absolutely perfectly.
Thanks for this Chef Gary!
You got it! I'm glad you gave it a shot and shared how it came out. We really appreciate your feedback!
Thank you. I've always been hesitant to attempt to make sushi rice but this turned out perfectly. That vinegar mix is very pungent on its own but delicious when mixed with the rice.
I love this recipe! I make sushi at least three times a month now. For those who are hesitant about the vinegar mix, just try it! It gives the rice the perfect amount of flavor. Thanks for a great recipe!
Rebecca Sweet Hartley
Excellent recipe. I'm a sushi snob and was questioning the vinegar ratio, but it's turned out to be delicious and not what I thought. Trust the reviews!
Thank you for posting this recipe! I followed all the instructions and my rice came out really wet- any suggestions on what I may have done wrong?
Hmmm... was the rice wet before adding the vinegar mixture?
I'm also a cook, and I have to disagree with the seasoning and the time for this recipe. I followed the instructions exactly, and while the rice, by itself, tasted fine, it was way over-cooked and way over-seasoned for sushi rolls. It certainly was "sticky," but I'm not sure this is the sushi rice you're looking for. Next time I'll cook it a bit less and season it a bit less and maybe it'll perform better.
Hey Phil, sorry this wasn't up to snuff for you. The rice is definitely highly seasoned, but that's kind of the point. We really like it that way. I'm not sure about your consistency differences. I know that rinsing the rice well beforehand (and letting it dry a little) is key.
I'd also like to know how it turns out differently than the main recipe, to get something like a "bracket" matching specific time/seasoning changes to the (qualitative) result. Since this page is a top Google hit for sushi rice, I'd find it *very* useful to see how selected modifications to the recipe produce (which) different results.
I used ume plum vinegar mixed 1:1 with red wine vinegar as the seasoned vinegar and brown rice vinegar instead of white wine vinegar. I used celtic grey salt and subbed stevia instead of sugar - I forgot the microwave step. So far the rice tastes strong, but I haven't rolled yet into sushi rolls. Hope my family will like them! Otherwise, I'll go back to the recipe and follow more precisely. What do you recommend for seasoned rice vinegar? Is Eden's brown rice vinegar seasoned? Have you tried with Mirin?
Wow, that's quite a few substitutions. I have not tried any of that, so it's almost like a different recipe altogether. Vinegars have VERY different flavors. I also find that stevia really is a poor substitute for sugar (except in my coffee!) in cooking recipes. I'm also not familiar with brown rice vinegar or using mirin in this way.
Mirin is nothing more than a bland vinegar blend and another type of sugar... corn syrup sugar with alcohol. I've made sushi rice both with and without it, and find a simpler recipe can be the better (and easier) choice. Besides, corn syrup on its own has a blah that can't compare to real sugar. Great recipe, Chef Gary!!
I made this a few nights ago. My instant pot doesn’t have a low setting. Instead, I did manual setting high pressure for 4 minutes, turned the machine off and removed the lid after ten minutes. The consistency was perfect.
I followed the recipe for the vinegar mixture, and I found the rice to be a little bit too sticky from the sugar, however the next day after the vinegar had absorbed that stickiness was gone.
This is definitely a make ahead recipe for me- it was better the next day. The rice stayed moist and lasted me a few days. 20-30 seconds in the microwave is just right for taking the chill off. Making another batch now!
This was fantastic! I could only find medium grain Japanese rice (Nishiki) and wasn’t sure if the ratios/cook time would be the same, so I followed the cooking directions from a different recipe (2 1/3 cups water, 5 minutes on high pressure + the 10-minute natural release) but otherwise followed this recipe and used your seasonings as directed. The rice came out perfect for my sushi bowls. If others are unable to find short-grain sushi rice, this worked well for me.
Glad it worked for you!
I made this and didn’t use all of the vinegar mixture, but the rice turned out perfect!
I’m pretty much pissed off at you for this recipe. The amount of vinegar completely over powers the taste of the fish. The only time this recipe would be useful is if you were using really cheap fish that you didn’t want to taste or you had burned your taste buds off in a coffee incident earlier in the day. For me the beautiful fish piece of fish slated for date night was reduced to sugary vinegar. Kind of like my date. Just kidding. I love my husband.
Sorry you didn’t enjoy it. I thought it would be very clear that this recipe is heavily seasoned.
Hi, hope you haven't already answered this and I missed it but I have two different brands if rice vinegar (Marukan and Kikkoman) but neither one says "seasoned". I also have about a quarter cup of Mirin in a bottle. Can I still use the recipe with these things? Sub mirin for sugar? So loving my IP - glad to try it for this!
Unfortunately, I don't have an answer for you regarding mirin. As for the vinegar, you can use either brand and it should be just fine! It doesn't necessarily need to be seasoned. Let me know how it comes out!
I rarely leave reviews online but just wanted to say thanks because this sushi rice comes out PERFECTLY every time. After years of trying (and failing) to cook it via other methods I though we were destined to only ever eat sushi in restaurants so I’m really glad I’ve found this way!
I don’t use it for sushi rolls but as the base for rice bowls and it’s delicious and the perfect consistency. I don’t find the seasoning over powering at all
The rice was too dry. I'd suggest adding another 1/2 c. water. I used short-grain white rice.
Hey Angel, first things first... Thanks for trying our recipe! I'm sorry it didn't turn out the way you like. We've not had any comments about it being dry yet, so sorry it happened to you. Did you use regular short grain white rice? I've only used rice specifically marked for making sushi. So I'm guessing that may be the difference?
Hi! just looked this up after I returned from the store, ( I know I know...) anyway I have rice wine vinegar, apple cider vinegar and distilled vinegar and balsamic vinegar, but not white wine vinegar. Can I substitute? I also have mirin, but I don't know if that would help...TIA
I'd say just use all rice wine vinegar. Or maybe use the mirin. But definitely not the balsamic!!
I halved this recipe and otherwise followed it to the letter, and my rice was a bit crunchy for my liking. I used Nasiki medium grain sushi rice as that’s what I had on hand. Maybe that was the issue. I enjoyed the heavily seasoned flavor of the rice! Though at first seemed like a lot of liquid in relation to the rice, it all soaked in pretty quickly. I’ll get actual short grain rice and try again. Pretty sure that was my problem and I probably could have solved it just by cooking a few minutes more.
Hi Robin, bummer that your first try didn't come out well. I do know that short grain rice acts differently than other rice, so I would also guess that was the issue. Thanks for giving it another try! Please let me know if that works for you.
I remember my boyfriend’s first attempt at making sushi rice. It just seemed like there was so much effort in getting it right. So I never attempted it myself. But then I was curious to see if I could make it with my instant pot. Lo and behold, I find this recipe. I haven’t quite mastered creating rolls, but works great for my “deconstructed sushi roll bowl!” LOL! I will keep trying though! Thank you!
So glad you enjoyed it! The Sushezi helps with making sushi rolls the easy way. You can see a video demo of us using it here: https://www.youtube.com/watch?v=kU4WeylNnpE
Is it the same cook time for 1 cup of rice? I live alone and don’t need that much rice. Thanks
Yes, the cook time would not change.
Ok, I don't usually leave comments on recipes; I just enjoy them and move on but I feel I must this time. This recipe is totally rock-star. I just made simple California rolls and I would put them up against any rolls out there because the rice made such a huge impact. Thanks for taking the time to put this into insta-pot format. My six yr old boy loved it so much he ate two rolls by himself.
Thanks Robert! That's very kind to say. We appreciate the feedback!
I give this two stars because the cooking method was right on: the rice came out of the Instant Pot perfect - perfect texture, perfectly sticky, moist, but not too much liquid. But after adding the seasoning, we found the rice inedible. It was just so vinegary. We had to scrap the whole pot and start over. The next time, we cut the seasoning (vinegar, salt, sugar) in half, but added a little extra salt. It turned out great that time.
Sorry this wasn't to your liking. I thought we did a good job of mentioning it was highly seasoned. We understand it's not for everyone. And that's what makes food blogs great! There's a recipe for every palate.
Palate. Palette is what you put paint on
Thanks, John. I’ll correct that.
This is the PERFECT sushi rice Instant Pot recipe! I’m licking the spoon!
So glad you liked it! It's highly seasoned and we love it too.
I tried this recipe in my IP Ultra and got a BURN notice. I had followed the recipe to the letter! Low pressure. 12 minutes. 10 minutes NR. I had enough rice for my recipe (GREAT flavor btw). How can I prevent it sticking to the bottom? More water? Less cooking time?
I've been hearing that lots of people are getting burn notices with many of the newer models. Not sure why that is happening, but this recipe has been proven to work for a long time now. I just don't know...
A trick I love that gets rid of the burn notice and makes for easier cleanup is to put the trivet in the bottom, put in a cup of water, then put a secondary metal bowl inside on top of the trivet. (I usually also put a bit of water in the rice bowl.) When it's done simply take out the smaller bowl and enjoy your rice! Ever since I started cooking rice this way in my new Max model I've never had a burn notice (of course, because there's nothing on the bottom to burn!) and also make perfect rice every single time. 😋
Hi Gary, in regards to the cup measurement, is it the rice cup measurement or a full cup measurement? Thanks
We use a standard measuring cup, not the rice cup measurement.
This came out waaaay overdone. No good for sushi.
Is it possible that you cooked it at high pressure instead of low pressure. 12 minutes at low pressure is the preset cook time of rice in Instant Pots.
I have medium grain sushi rice. Can I use this?
I believe that will work, but I have not tested it.
Really looking forward to trying this recipe! I don’t have an instant pot but have been toying with the idea of getting a rice cooker for sushi rice for a while. After reading this post I’ll definitely be buying an instant pot instead! Could you let me know what a natural pressure release is? Is that what you see on videos when people flick open a clasp and steam comes out? Thanks in advance!
Natural pressure release is when you DON'T open the valve, but rather let the pressure inside reduce on its own. Switching the valve is called quick-pressure release.
Can I use sushi rice for this?
Yes. It is the same thing.
I followed the recipe exactly and got a "burn" notice and it didn't work
Sorry to hear that! We've never gotten the burn notice with this recipe. Did you use a 6 qt or 8 qt Instant Pot?
This article has some great info on what to try if you get a burn notice. https://www.paintthekitchenred.com/instant-pot-burn-message/
I’ve made this recipe three times and each time I followed the recipe. All three times it was great. The rice has to sit with the vinegar mixture for a few minutes (40 min) before rolling the sushi. The starch mellows the seasoning and it’s great with fish, shrimp and veggies.
Just made this with brown rice. Still turned out great!
DO NOT USE THIS RECIPE! Inedible due to overpowering vinegar flavor! I am baffled that this has good reviews & that it lists an "I know it calls for a lot of vinegar, but trust me" note. Total garbage recipe, disappointed and hungry.
Thanks for the warning, but it wasn't a recipe for a rice in general. It was the recipe for sushi/rolls rice.
This is my go to recipe for sushi rice, love it!
A friend told me that long-grain white rice is hulled, polished, and afterwards dusted with nutrients, and that rinsing it removes all that. Is that true for sushi rice too?
Sushi rice is structural for its use, so I figure if you gotta rinse it to make it work right, you gotta rinse it, though.
Dusting is just one method in which rice is fortified. For more information about how rice is fortified, see "Q: How are fortified kernels produced?" at this link: http://www.ffinetwork.org/about/faq/faq_rice_industry.html
Sushi rice should be rinsed to remove the excess starch. Otherwise, the texture of the rice will be affected.
Hi I am trying your recipe for the first time (totally excited!) and I have an ip lux instant pot, it’s slightly older than your model, I think. I can’t change the rice pressure or time (10 minutes preset) should I use rice setting and just reset it after 2 minutes or use manual and set 12 minutes and any idea how to change the pressure? Thank you so much for taking your time to post this and respond to all our questions!
Hmmm, we haven't used the IP Lux, but I would try the rice button, without resetting the time.
This recipe looks fantastic! We are planning to double it for our New Year's Day feast, in a few days. Having spent a number of NewYear's in Hawaii, with (Japanese) locals, I already am familiar with lots of vinegar and sugar used to make sushi rice. If you think that the raw fish you are using cannot stand up to salt/sugar/acid, then you need to think sbout sashimi, instead of sushi.
I just have one question: I notice that some of the comments refer to "pot in pot" method. The recipe directions do not mention this, so, which is hetter? Directly into the IP, or PIP?
We've never had an issue with cooking this directly in the IP, no PIP needed. We use a 6qt IP and it works perfectly every time. Hope you enjoy it!
Came out amazing! Thank you!
Amazing BUT it was a bit too vinegery, at least for me and my boyfriend. I enjoyed it more the second time I made it, adding 50% more rice to the concoction. Rinsing the rice and then cooking in the instant pot resulted in perfect rice though!!!
Fast and easy recipe. Rice came out great!
It was bad. My rice came out watery and undercooked. I recommend using a recipe that recommends high pressure + natural pressure release.
I'm sorry to hear that! This rice should not be watery or undercooked if cooked according to the directions. I'd love to help trouble shoot. Did you rinse the rice and allow it to dry? Did you use short-grain Japanese rice?
A great recipe for making sushi at home, so much flavor! We loved it!
So good! I make seaweed onigiri with this recipe and had enough leftover to make 2 veggie rolls. Favorite quarantine recipe yet! YUMMMMM
Can I use only rice vinegar? I do not have white wine vinegar.
Yes, that will work.
I don’t have any Japanese rice only basic long grain rice and because of the quarantine there is a rice shortage . Will that work ?
I have not tried that, but I will now just so I can advise in the future. But at this point, I don't know if it will work.
I thought it looked like too much vinegar but it gave the rice amazing flavor! I will be making this again.
Perfect recipe ! Do we keep the rice covered with a towel / napkin as it cools ?
No, we leave it uncovered. Glad you enjoyed it!
So I obviously didn’t read carefully enough to realize just how strong this would be. The rice came out perfect and trusting the recipe I used the full amounts of vinegar. Even after rolling it up with some under seasoned salmon it was still too strong for my kids. I cut it with about a tablespoon of honey and it was better in the sushi but the left over rice isn’t too versatile.
I just got an Instant Pot and have been DYING to start using it. Sushi's one of my mom & I's favorite things to make together, so I decided to give this recipe a try. I substituted the vinegar for 1/4 cup apple cider vinegar and 1/4 cup white distilled vinegar (just because it's what I had on hand), but aside from that, followed the recipe exactly... this rice is PERFECT! Trust me, pouring 1/2 cup of vinegar into cooked rice scared me, too... dump it in, anyways. You won't regret it. I've been a sushi lover all my life, and this flavor is SPOT-ON. The vinegar's not overpowering at all, and the rice is sticky with that little hint of sweet. I'll be using this recipe every time I make sushi now! Thank you!
Way too much vinegar. It overwhelms and you can’t yaste anything else.
Absolutely delicious! I had white balsamic vinegar instead of white wine vinegar. Used a little less sugar and the rice was perfection! Thanks for sharing!
I’ve made sushi at home for years after I worked at several good Japanese restaurants run by chefs from Osaka and Tokyo. I’m glad that you have found the key to good sushi! It was always about the flavored rice more than about raw fish. But I’m afraid I can’t agree with using white wine vinegar or balsamic vinegar. No sushi shop in Japan would do this. On the other hand, the Japanese have taken Western recipes, modified them and made them their own, so why shouldn’t we do the same? 😊 Anyway, you know you’ve made good sushi when your kid just keeps eating the rice with nothing else! The recipe that I’ve used forever has a bit less sugar and a bit more salt, but the proportion of vinegar to rice is about the same. I will experiment with making the rice in an Instant Pot!
My sushi rice turned out perfectly! I read a bunch of recipes before deciding on yours, and I could not be more pleased with the results.
Made it, loved it.
PERFECT VEGAN SUSHI YOU’RE RICE CAME OUT PERFECTLY
If I cut the rice in half do I still cook it for 12 minutes?
First-time sushi maker here. It was a last minute decision because a friend just gave us some freshly-caught blue fin tuna! All we had was long grain rice, and I decided to just go ahead and try it, thinking we could just turn it into sushi bowls if it failed to be sticky enough. Happy to say it worked just fine and was very sticky (although it was hard to roll it with the rice on the outside so we opted for seaweed on the outside and rice on the inside, which made it a lot easier). I made vinegar exactly as instructed and it was so tasty!! Didn’t take away from the taste of anything at all. I placed the bowl of rice in the freezer to speed up the cooking and it took about 30 min and it was ready to go. Thanks for a great recipe! Will definitely use again!
Beautiful!!!! it came out great, my instant pot has a RICE button, and is exactly 10 minutes.. Thanks for the recipie becuase I never felt sure enough to make rice in it... But now I know...
Loved this highly seasoned rice!! We made sushi as a family last night spurred on by our Raddish Kids recipe kit our 8 year old twins received last month. Full disclosure- I did use a slightly different cooking time since I couldn't find short grain rice anywhere and had some Calrose medium grain instead. I cooked that per another recipe specifically for Calrose (similar to yours but 2 extra tbsps water and 6 minutes high pressure with a natural release instead of 12 mins low), but I chose your seasoning and all 6 of us loved it!! Can't wait to try some more of your recipes! 🙂
Not sure why this has so many five star ratings, either that or I’ve done something wrong. Follow the measurements on the recipe to a T. My rice was overcooked and extremely over seasoned. I make sushi rice regularly on the stove top and thought in the instant pot would be nice. I will definitely make it again but I will cut the cook time in half and seasoning in half. I will admit that seasoning can be a little bit subjective. But this is seriously heavily seasoned for 2 cups of rice.
Sorry this was a bust for you. Is it possible that you cooked it for 12 minutes at high pressure instead of low? Most IP's have a rice button, which should work.
Followed the recipe exactly as it is, even though I thought it asked for too much vinegar and let me tell you, it was amazing! Best sushi rice I’ve made and my whole family LOVED it! Thanks for the recipe!
Way too much "zoo" for 2 cups. It is not delicately flavored, so unless you like the strong vinegar/sugar mix you end up with a lot of rice,
This turned out great and we loved the flavor!
I have no idea how one can wreck a recipe for rice, but this recipe is terrible.
I followed the recipe to the letter. The texture was perfect, but there is WAYYYYYYY too much vinegar and salt, rendering the rice useless! I recommend to anyone to omit the White Wine Vinegar entirely and reduce salt to 1 teaspoon. You can always add a bit of both after tasting it.
How do you effectively double this recipe? What settings and minutes on instapot would you use? Thank you so much!
The same cook time should still work just fine - 12 minutes at low pressure. However, I would not double the seasoning mix. I would do 1.5x the amount for the vinegars, salt, etc. for 2x the rice and water.
We cut tried as is and it’s great, the next few times we have cut down on the sugar by one tablespoon but it is still an amazing recipe. Love how easy peasy it is.
I tried the recipe and my rice came out chewy and, in some spots, a bit crunchy.
Did I under-cook or over-cook the rice?
That sounds like undercooked. I'm not quite sure why that would happen. What type of rice did you use?
Thanks for the recipe. The texture was perfect. The taste was good, but a bit to vinegary for us.
This was by far the best sushi rice I have made. Thank you so much for the recipe. It was awesome! Don’t be scared of all that vinegar. It turns out perfect.
this is my go-to recipe for so much more than sushi - the vinegar amount is perfection!
Works like a charm
This recipe is awesome and I use it all the time. I never thought I could make sushi rice in an instapot! I thought I would have to buy a fancy sushi rice maker.
My family says the sushi tastes like a restaurant. I was also surprised at the vinegar needed but learned that the meaning of ‘sushi’ is actually seasoned rice ‘ !!
Thanks for this great recipe !
Hello! Roughly how much sushi will this rice make? If i want to cut the amount of rice in half, do i cut the seasoning (vinegars/salt/sugar) in half as well?
This recipe will yield about 4 cups of cooked rice. And yes, you will want to cut all the seasonings.
I’ve made sushi with this rice several times and it is delicious!
The vinegar was way too much! It was so strong the whole kitchen reeked of it and I ended up throwing it away and using about a quarter or less of the vinegar in a second batch. Thanks to this recipe I wasted a lot of time and money.
Made our own seasoning for this rice but it was the perfect amount of time and ratio for water/rice. Easiest sushi rice we’ve ever made!
Waaaayyyy over seasoned. This is not what sushi rice is supposed to taste like.
According to Chef Morimoto, I actually take it easy on the vinegar. Check this out...
Oh no. Oh no. Oh no no no no no. I'm using an actual Japanese recipe next time and having my husband translate. That was WAY too much vinegar. I wound up doubling the rice to make it edible. I don't quite know where you got half a cup of vinegar total from, but thats just... no. Just no.
I agree. This is WAY too tart. 4 cups of rice might straighten it out, but OMG. As it is, it's disgusting. Sorry folk, look for a different recipe.
So easy and made delicious poke bowls. This will definitely be my go-to recipe from now on!
If I want to double the recipe, should I double the cook time?
You wouldn't need to change the cooking time at all. I would recommend not doubling the other seasonings, but rather increase them by 1 1/2 times.
Best every time!!
So delicious and flavorful!
Can I use mirin instead of white wine vinegar and sugar?
Absolutely TOO MUCH vinegar. I trusted the recipe enough to pour half the recommended vinegar/salt/sugar mix in, and it was WAY overdone. A fraction of the recipe would have been perfect, though not sure exactly the fraction…
Thank you so much for this recipe! We had company for our first time trying sushi rolls and the rice came out perfectly. The rolls were a big hit. Thank you!!
SUCH a Great recipe!!! My kids love sushi rolls and i love using my pressure cooker whenever possible. So i gave your recipe a go. Its soooooo good!! I didnt have wine vinegar, so i doubled the rice vinegar. I wolfed the rice down on its own. YUM!
Has anyone tried this in a 3 qt mini IP?
They use less power and I think operating pressures are different.
Any insight would be helpful! Thanks!!
It's like pickled Sushi
The Vinegar after taste in my mouth right now is way to strong. BOO!
Best sushi rice recipe ever. Thanks well done.
Wow, this is delicious!! I wasn’t sure what to expect but followed the directions exactly and was pleasantly surprised with the delicious taste and texture. Absolutely perfect for making sushi and super easy to make!
Will the rice keep overnight in the fridge for rolling sushi the next day? Or is it better to do day if and cool at room temperature?
I've never tried storing it overnight, but I would recommend using it fresh if possible. If you do find that you have to store it, this article has seems to have some good tips: How do you store leftover sushi rice?
Terrible instructions for the ninja, way too much water and it is complete mush!
Sorry for your mishap. Is it possible that you cooked it on high pressure instead of low?
First time making sushi rice, this was a great recipe for a beginner! It was also the first time I made rice in an instant pot, huge success, highly recommend this method!
I’d also like to add, that when I first saw the amount of vinegar required for this recipe, I was skeptical, and even considered using less. However, I’m glad I did stick to the recipe! The flavor for me was spot on. The consistency of the rice was as expected (perfect), taste was perfect for me, and it stored successfully in a glass container. I suggest covering the dish with a damp towel or paper towel when reheating, helps keep the rice moist.
Was super mushy. Big disappointment. Perhaps my issue was soaking the rice for 30 minutes prior. Not sure but was very disappointed.
In soaking the rice for that long, it absorbed all that water. Of course it was mushy.
Rice turned our perfect in first tria. Not even a grain of rice stuck. I used it for my sushi bake endeavor.
Thank you chef Gary!
I love this rice! I have made it several times.
very good recipe made from sushi rice ThankYou
This is my go-to sushi rice recipe. Perfect ratio for everything I never miss it! Thanks 🙂
Made perfect sushi rice! Thank you! Great, easy to follow instant pot instructions. And I appreciated that you used 2 cups of rice, an easy to double recipe and a sensible amount of rice! Who's trying to make just a cup?? I will be using this recipe from now on .