Instant Pot Sushi Rice
This Instant Pot sushi rice is ready in 25 minutes, and goes perfectly with any kind of dish. Follow this easy fool-proof recipe!
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
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.
Nutrition
Serving: 1servingCalories: 228kcalCarbohydrates: 50gProtein: 4gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 47mgFiber: 2gCalcium: 9mgIron: 1mg
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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