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Instant Pot Sushi Rice

Make perfect restaurant-quality Instant Pot Sushi Rice for a speedy dish that the whole family will love! This homemade sushi rice is great for sushi bowls and making your own rolls at home. No pressure cooker? You’ll also find stovetop instructions in the recipe.

a white bowl with sushi rice on a white board

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Perfectly cooked and seasoned sushi rice can be a challenge, but thanks to the Instant Pot, you’ll get fantastic results each time. Use this simple recipe to create your favorite bowls or homemade sushi rolls.

Rice is one of our favorite things to make in the Instant Pot. If you love rice as much as we do, check out these great Instant Pot rice recipes: Instant Pot Brown Jasmine Rice, Instant Pot Garlic Parmesan Rice, Instant Pot Cilantro Lime Rice, Instant Pot White Jasmine Rice, Instant Pot Coconut Rice, and Instant Pot Basmati Rice.

If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.

A bag of rice, a bottle of rice vinegar and 2 bowls on a white board

Pro Tips/Recipe Notes

  • Sushi rice is a short-grain rice. If you don’t use rice labeled as “sushi rice”, the final result will very likely be mushy and/or the wrong texture for sushi. 
  • Don’t skip the step of rinsing the rice either in a fine-mesh strainer or a rice rinsing bowl. Sushi rice is very sticky and rinsing multiple times removes the excess starch from the dry rice.
  • Look for “unseasoned rice vinegar” instead of seasoned or sushi vinegar which will have added salt or sugar.
  • Do not substitute a different kind of vinegar for the unseasoned rice vinegar.
  • Allow rice to fully cool before rolling any sushi.
  • Carefully fold in the sushi vinegar with a wooden spoon or plastic rice paddle to avoid breaking the grains. A metal spoon can react with the vinegar and alter the taste of the finished product.

3 photos showing how to make sushi rice in the Instant Pot

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Instant Pot Sushi Rice

Prep Time5 mins
Cook Time6 mins
Pressurizing/Depressurizing8 mins
Total Time19 mins
This homemade sushi rice in the Instant Pot is great for sushi bowls and making your own rolls at home.

Ingredients

  • 2 cups sushi rice
  • 2 cups water
  • 1/4 cup unseasoned rice vinegar
  • 1/2 tsp sea salt
  • 1.5 tsp sugar

Instructions

  • Combine vinegar, salt, and sugar in a small saucepan and heat until sugar/salt has dissolved. Set aside to cool.
  • In a fine mesh strainer or rice washing bowl, rinse rice multiple times until water runs clear.
  • In the insert of the Instant Pot, add rice and water. Gently shake until rice is under the water.
  • Lock the lid into place and set the steam release handle (valve on top) to “Sealing”.
  • Press Manual>High Pressure>6 minutes. It will take ~6 minutes to get up to pressure.
  • When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Press the keep warm/off button until the Instant Pot turns off.
  • Allow it to sit for 10 minutes and then flip the switch to "venting" to remove any remaining pressure. Carefully open the lid.
  • Using a rice paddle or wooden spoon, carefully remove the rice by "cutting" into it at a 45 degree angle, and place rice in a large shallow glass or wooden dish.
  • Slowly drizzle the vinegar mixture over the rice, and gently toss the rice in the dish to coat the grains.
  • Allow to cool to room temperature. Pro tip: you can use a small fan to cool the sushi rice more quickly.

Notes

You can also microwave the vinegar/salt/sugar in a small bowl for 1 minute.
Stovetop: combine all ingredients in a saucepan. Bring mixture to a boil, reduce to low and cook for 20 minutes with the lid on. Remove from heat and let sit for 10 minutes with the lid on.
Follow directions 8-10 above to carefully remove rice from the saucepan to separate and season.
Nutrition Facts
Instant Pot Sushi Rice
Amount Per Serving (0.5 cup)
Calories 117 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 101mg4%
Potassium 24mg1%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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