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Sushi, soy sauce and chopsticks on wooden serving platter.

Instant Pot Sushi Rice

A fool-proof method for perfect sushi rice every time. Highly seasoned and flavorful.
Course Side Dish
Cuisine Japanese
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 12
Calories 123kcal
Author Gary White


  • 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. 


Calories: 123kcal | Carbohydrates: 27g | Protein: 2g | Sodium: 242mg | Potassium: 35mg | Sugar: 2g | Calcium: 10mg | Iron: 0.3mg