Sushi Rice Instant Pot - Easy, Sticky, and Perfect Every Time
No rice cooker or guesswork required. This quick method is ideal for sushi rolls, bowls, and more!
Equipment
- 1 Instant Pot
Ingredients
- 1 cup sushi rice (short-grain Japanese rice)
- 1 cup water (1:1 ratio)
- 1-2 Tbsp rice vinegar
- ½ Tbsp sugar (adjust to taste)
- ½ tsp salt
Instructions
- Rinse the sushi rice under cold water until the water runs clear. This is important for removing excess starch and getting the right texture.
- Add the rinsed rice and 1 cup of water to the Instant Pot.Close the lid and set the valve to Sealing.Use Manual or Pressure Cook mode on High Pressure for 5 minutes.Let it natural release for 10 minutes, then manually release any remaining pressure.
- While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl. Microwave it for 20–30 seconds to help dissolve everything.
- Once the rice is done, transfer it to a wide bowl or sushi tub. Gently fold in the vinegar mixture with a wooden spoon or paddle—don’t mash the rice. Use a fan if you want that classic shiny sushi rice finish.
- That’s it! You now have sushi rice ready for rolls, bowls, or nigiri.
Notes
- Calories come mainly from the rice carbs and the small amount of sugar in the vinegar seasoning.
- Sodium comes from the salt added to the vinegar mix.
- Values are approximate and can vary by brand and exact ingredient amounts.
Nutrition
Serving: 1servingCalories: 170kcalCarbohydrates: 37gProtein: 3gSodium: 190mgFiber: 1gSugar: 3g
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