This Instant Pot sushi rice is fluffy, springy, and perfectly seasoned. And it's just what you need to make the best sushi, poke bowls, and onigiri at home! All you need are 5 simple ingredients, and the sushi rice is ready in just 15 minutes.
THE BEST INSTANT POT SUSHI RICE
This Instant Pot rice is such a quick, easy, and versatile addition to your cooking repertoire.
You can eat it as a side, use it to make sushi, create your own poke bowl, and so much more.
And it has everything you want in good sushi rice – tender and fluffy grains, a sticky and springy texture, and a subtle savoriness that really brings out the flavor of the other ingredients.
With that said, what I really love about this recipe is that it only takes 15 minutes in the pressure cooker, and you just need a few simple ingredients.
Not to mention, with this sushi rice Instant Pot creation, you can easily replicate the experience of your favorite Japanese restaurant right in your own home! And you can make this Japanese Curry Recipe to complete the experience.
So, there are two main components to this instant pot sushi rice recipe: rice and sushi vinegar.
And the vinegar is what gives this rice that hint of savoriness that really sets it apart from regular white rice.
Check out what you'll need for the rice:
- 2 cups sushi rice
- Just over 2 ¼ cups water
And for the sushi vinegar:
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp sea salt
Pretty common stuff, right?
THE BEST RICE FOR SUSHI RICE
When choosing your rice, find the white rice labeled "sushi rice."
It usually is a short-grain Japanese rice, but some places have it as medium-grain California rice.
For the best results, you'll want to avoid long-grain rice or whole grain rice because they won't have the same texture and stickiness that you need for this recipe.
HOW TO MAKE INSTANT POT SUSHI RICE
Once again, this Instant Pot sushi rice recipe couldn't be any easier to make.
All you have to do is make the sushi vinegar and let the pressure cooker do its thing. And if you have a rice cooker, you can also use that instead.
So if you're ready to whip us this recipe, let's get to it!
STEP 1: COOKING THE RICE
The first thing you'll want to do is rinse your sushi rice a few times until no more starch comes out from the water.
And to do that, place your rice in a mesh strainer and wash until the water passing through becomes clear. Or you can rinse the rice in a bowl about 5 or 6 times, using clean water each time.
Next, transfer your washed rice to the Instant Pot along with the water, and set it to the "rice" function - on my instant pot the automatic time set by this function is 9 minutes.
STEP 2: MAKING THE SUSHI VINEGAR
While you're waiting for the rice to cook, you can get started on the vinegar.
First, add the rice vinegar, sugar, and sea salt to a small bowl and mix until well combined.
And if you're having any trouble dissolving the sugar, you can place the bowl in a bigger one filled with hot water to warm the mixture up a little.
STEP 3: SEASONING THE RICE
Once the rice is cooked, pour the sushi vinegar over it while the rice is still hot.
Then, quickly fold the rice a few times with a spatula to thoroughly coat it with the vinegar. And be careful not to smash the rice as you do this - you want to do a kind of cutting motion across the rice with your spatula, then gently fold it over and repeat.
Next, cover the rice with a clean damp cloth to prevent it from getting too dry, and let it cool to room temperature.
After it cools, use the rice for whatever you want and enjoy!
WHAT TO DO WITH SUSHI RICE
This Instant Pot sushi rice will help you make some killer sushi rolls and onigiri, but there are a ton of other things you can make with it too.
But, if you are making sushi rolls or onigiri, dip your hands in a bowl of cold water to prevent the rice from sticking to your hands while you work.
Ok, so you can use it as a base for poke bowls, bibimbap, or even add it to a stir fry.
And you can also use it as a side dish - here are some of my favorite recipes to pair it with:
HOW TO STORE YOUR SUSHI RICE
This recipe makes about 3 or 4 servings of sushi rice - perfect for creating anything I listed above or pairing it with one of those recipes for a family dinner.
Now, this pressure cooker sushi rice is best eaten the day you make it because the texture changes, and it can lose some of its fluffiness when refrigerated.
But since this recipe comes together so quickly and is made with just a few pantry staples, you can always make a fresh batch!
With that said, you can store your leftover rice in an airtight container, and it will stay good in the fridge for up to 3 days.
WRAPPING IT ALL UP
This Instant Pot sushi rice is an incredibly versatile side dish that can transform a simple dinner into a restaurant-quality meal.
You can use it for sushi, poke bowls, stir-frys, or as a side dish for almost anything.
And after you try this, you'll never want to make any other rice again.
I hope you enjoy this Instant Pot sushi rice recipe as much as I do. If you make it, be sure to let me know in the comments how it went!
MORE INSTANT POT RECIPES
If you're looking for more delicious Instant Pot recipes, give one of these a try next:Print
Instant Pot Sushi Rice In Just 15 Minutes
This instant pot sushi rice is fluffy, springy, and perfectly seasoned. It's just what you need to make the best sushi, poke bowls, and onigiri at home! All you need are 5 simple ingredients, and the sushi rice is ready in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 3 servings 1x
- Category: Side
- Method: Instant Pot
- Cuisine: Japanese
- Rinse the rice a few times in a strainer until the water becomes clear.
- Place the rice in an instant pot or rice cooker and add the water.
- Set your instant pot or rice cooker to the "rice" function (my automatic time set by this option is 9 minutes).
- While the rice cooks, prepare the sushi vinegar. Mix the rice vinegar, sugar, and salt in a bowl until combined. Gently heat if needed to dissolve the sugar.
- Once the rice is cooked, pour the sushi vinegar over the rice while the rice is still hot, and quickly fold the rice with a spatula (be careful not to smash the rice, use more of a cutting motion)
- Let the rice cool at room temperature and place a moistened cloth over it to avoid getting dry.
- Shape the rice for sushi or enjoy it however you want.
The scale up function does not change the gram measurements.
- Serving Size: 1 serving
- Calories: 186
- Fat: 0.3
- Carbohydrates: 42
- Protein: 3
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