This sushi rice instant pot recipe makes fluffy, sticky and perfectly seasoned sushi rice in just 30 minutes. Only 6 ingredients are needed to make instant pot sushi rice.
Use this Japanese sushi rice recipe to make your favorite sushi recipes and sushi roll recipes: Spicy Krab Roll, Sushi Bake, tuna roll, crunchy spicy tuna roll, Temaki Sushi, Hawaiian Poke Bowl or an ahi tuna poke bowl.
Rice – You need to utilize white short grain rice to make this sushi rice recipe. It’s usually labeled “sushi rice”. Keep reading for the best rice brand for sushi recommendations and where to buy it.
Sushi Vinegar – You need to utilize Japanese unseasoned rice vinegar, not seasoned rice vinegar, sushi vinegar or even apple cider vinegar. We add in a bit of white wine vinegar as well.
Each brand of vinegar has a different flavor profile, so find one you like. Depending on the brand, you may also find you need a little less or even more of it to compare to another brand.
Pantry Staples – You’ll also need sugar, salt, and water.
How To Make Instant Pot Sushi Rice
Only a few short steps stand between you and sticky rice:
Rinsing – Place the rice in a mesh sieve and place under cold running water until the water runs clear. This removes the excess starch from the rice and is a key element to getting “non-mushy” rice. It will take approx. 2-3 minutes of rinsing. Drain well.
Cooking – Add the water and rice to the inner pot of the instant pot. Place the lid on top and ensure the valve is in the “sealed” position. Cook on low pressure for 10 minutes, followed by a 10 minute natural release. Quick-release any remaining pressure and remove the lid.
Make the Vinegar Mixture – In a small bowl, add the vinegars, sugar and salt and stir to combine. Microwave in 15 second increments, if needed, to dissolve the salt and sugar.
Seasoning – Transfer the rice to a large glass or wooden bowl and use a fork to fluff. Immediately pour the vinegar mixture over the rice and use a wooden spoon to fold in the seasoning. Enjoy if using in a hot dish.
Cooling – If making homemade sushi rolls, hand rolls or poke bowls, you need to chill the rice. Spread the seasoned rice out on a baking sheet and cover with a moist paper towel for 1-2 hours before using.
Best Rice For Sushi
Utilizing the proper type of rice is critical to the recipe. The ideal rice is short-grain Japanese rice. You can either grab a bag labeled “sushi rice” or any of these varietals: Tamanishiki Rice, Koshihikari Rice or Yumegokochi Rice.
If you’re on a budget, or can’t find a suitable rice in-store, you can use Calrose rice, however it won’t have the same texture and flavor.
Do not use long-grain rice, brown rice or wild rice for sushi. This recipe isn’t structured for those varietals.
Where To Buy Sushi Rice
Fortunately, sushi rice is easy to find. You can check the international section, or rice section, at your local grocery store or locate your local Asian market. For ease, you can always order on Amazon.
Sushi Rice Brands
The best sushi rice brands that we’ve utilized are listed below. Both can be found on Amazon.
- For best texture and flavor, cook the rice about 1-2 hours before using for raw fish recipes. Hot rice will start cooking the fish. Place a moist paper towel over the rice to help lock in the moisture.
- Pour vinegar onto the hot rice, so that the rice turns out nice and shiny.
- When finished cooking, transfer the rice to a glass or wooden bowl and utilize a wooden spoon to fold in the vinegar. Vinegar can react to metal bowls.
- Gently fold the vinegar into the cooked rice as stirring it will break the rice and change the texture. Ain’t nobody want mushy rice.
- Read up on the differences between Sushi vs. Sashimi.
Recipes Using Rice
Drink Pairing Recommendations
Asahi Super Dry, Sapporo, Kirin Ichiban, Sake
- 2 cups Short-grain Japanese Rice
- 2 cups Water
- ¼ cup Unseasoned Rice Vinegar
- 2 tbsp White Wine Vinegar
- 2 tbsp Sugar
- 1 tbsp Kosher Salt
- Place the rice in a mesh sieve and place under cold running water until the water runs clear (approx. 2-3 minutes).
- Add the water and rinsed rice to the inner pot of the instant pot. Place the lid on top and ensure the valve is in the "sealed" position. Cook on low pressure for 10 minutes, followed by a 10 minute natural release. Quick-release any remaining pressure and remove the lid.
- Add the vinegars, salt and sugar to a small bowl and stir to combine. Microwave in 15 second increments, if needed, to dissolve the sugar and salt.
- Transfer the rice to a large glass or wooden bowl and use a fork to fluff. Immediately pour the vinegar mixture over the rice and use a wooden spoon to fold in the seasoning.
- Optional Step: Spread out the rice on a baking sheet and cover with a moist paper towel for 1-2 hours before using.