This Instant Pot sushi rice is ready in 25 minutes, and goes perfectly with any kind of dish. Follow this super easy fool-proof recipe!
Whether the dish is Japanese or not, this Instant Pot sushi rice goes well with anything. Use for making donburi (Japanese style rice bowl), poke bowls, or simply as a side to pair with any proteins.
Sushi rice, also called Japanese short grain rice, is known for its unique texture. It is stickier and chewier which helps to hold its shape when molded into sushi or rice balls. There is a subtle sweetness and aroma that makes it enjoyable on its own, or with minimal toppings.
This recipe makes plain sushi rice, not season sushi rice that you typically see in sushi rolls. If you would like to season the rice, see the section ‘How to season sushi rice’ at the bottom of the blog post.
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Why you should try this recipe
Easy to follow with minimum steps - This fool-proof step by step recipe is super easy to follow. There is absolutely no complicated process.
Perfect consistency - The rice comes out fluffy, chewy, and bouncy every time!
Extremely hands free - There is no need to check the doneness of the rice, or watch the fire during the process.
Cooks quick - With this recipe, rice cooks much faster than when you use the rice setting on the Instant Pot.
Ingredients for this recipe
- Sushi rice - Also known as Japanese short grain rice
- Water
How to make Instant Pot sushi rice
1. Rice rice. Place the rice in a bowl and cover with water. Gently swirl the rice with your hands to release excess starch. Drain the water and repeat the same 3-4 times until the water becomes cleaner.
2. Transfer rice to the Instant Pot. Add in 2 cups of water.
3. Pressure cook. Close the lid and make sure the vent is in the sealing position. Turn off the keep warm mode. Pressure cook on high for 4 minutes. (It should come to pressure in about 10 minutes.)
4. Release pressure. Let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure.
5. Fluff up rice. Use a rice paddle or large spoon.
Tips
1. Rice grains start absorbing the water from the moment it touches the water. Work fast once you start washing the rice.
2. Over washed rice will have less flavor (umami) and will be prone to breaking. Finish the washing process within 3 minutes.
3. Make sure to turn off the keep warm mode. Leaving it on makes the rice stick to the bottom of the pot.
How to season sushi rice
You will need:
- ½ cup rice vinegar
- 4 tablespoons sugar
- 2 teaspoon salt
Mix all three ingredients in a cup and pour over the cooked sushi rice. Stir gently with a rice paddle until well combined. Pro tip: Fan the rice while adding the vinegar mix. It helps to cool down quicker and add a glossy finish to the rice.
Frequently asked questions
There is no need to soak rice for this recipe. If you do, the starch comes out and gets sticky at the bottom of the pot.
Good sushi rice can be found at Asian grocery stores, or on Amazon. If you cannot find a short grain type, California medium grain rice (labeled as sushi rice) works as well.
Leftover rice can be stored in the fridge for up to 3 days, covered tightly. Microwave, or cook in a pan (with some oil if necessary) over the stovetop to reheat.
Cooked rice can also be frozen for up to 1 month. Cling wrap tightly in smaller batches, or store in an airtight container. Make sure to keep them away from strong-smelling foods.
Pair Instant Pot sushi rice with...
Recipe
Instant Pot Sushi Rice
Equipment
- 1 x Instant Pot 6-qrt size
Ingredients
- 2 cups Japanese sushi rice or Japanese short grain rice
- 2 cups water
Instructions
- To rinse rice, place the rice in a bowl and cover with water. Gently swirl the rice with your hands to release excess starch. Drain the water and repeat the same 3-4 times until the water becomes cleaner.
- Drain the water completely using a strainer.
- Transfer the rice to the Instant Pot. Add 2 cups of water.
- Close the lid and make sure the vent is in the sealing position. Turn off the keep warm mode. Pressure cook on high for 4 minutes. (It should come to pressure in about 10 minutes)
- Let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure.
- Fluff up the rice using a rice paddle or large spoon.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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