Instant Pot Sushi Rice

Instant Pot sushi rice with two seasoning options: the original bold version readers fell in love with, or a more traditional version that avoids seasoning it twice. Same cooking method either way.

Course Side Dish

Cuisine Japanese

Prep Time 5

Cook Time 22

Total Time 27

Servings

Calories 123kcal

Author Gary White

Ingredients

For the Rice

2 cups short-grain Japanese rice
2 cups water

For the Original Bold Version

¼ cup white wine vinegar
¼ cup seasoned rice vinegar
1 ½ tsp. kosher salt
2 Tbsp. sugar

For a More Traditional Version (Choose A or B)

Option A (Quicker)

¼ cup white wine vinegar
¼ cup seasoned rice vinegar
(Do not add extra salt or sugar)

Option B (From Scratch)

¼ cup white wine vinegar
¼ cup unseasoned rice vinegar
1 ½ tsp. kosher salt
2 Tbsp. sugar

Instructions

Rinse the rice in a fine mesh strainer under cold running water for about 2 minutes, moving it around gently with your hand. Let it drain for a few minutes.
Add the rice and water to the Instant Pot. Lock the lid, set the valve to Sealing, and cook on Manual or Pressure Cook on Low Pressure for 12 minutes.
When the cook time is up, let the pressure naturally release for about 10 minutes. Then carefully switch the valve to Venting to release any remaining pressure.
While the rice cooks, combine the ingredients for your chosen seasoning version in a small microwave-safe bowl. Microwave for about 1 minute, then stir until everything is fully dissolved.
Transfer the cooked rice to a large glass, wooden, or non-reactive bowl. Pour the seasoning mixture over the rice and gently fold it in with a wooden spoon or rice paddle. Use a cutting and folding motion instead of stirring hard, so you do not crush the grains.
Let the rice cool to room temperature before using it for sushi rolls, poke bowls, or any other sushi rice situation.

Video

Notes

Choose your version:
For the original bold version, use seasoned rice vinegar plus the sugar and salt.
For a more traditional version, either use seasoned rice vinegar and leave out the sugar and salt, or use unseasoned rice vinegar and add the sugar and salt.

Preferred method: Low pressure gives me the best texture.
Faster option: You can also cook it on High Pressure for 4 minutes with a 10-minute natural release. It works well, but I still prefer the texture from the low-pressure method.
Original bold version: This is the signature version. It uses seasoned rice vinegar and then gets seasoned again with sugar and salt. Big flavor. Lots of personality.
More traditional version: The goal here is simple: do not season it twice.
Best texture: Sushi rice is best the day you make it.
Yield: Makes about 4 cups of seasoned sushi rice, enough for about 4 to 6 rolls or 2 to 3 generous bowls.

Nutrition