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.
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.
Instant Pot Sushi Rice
Amount Per Serving (0.5 cup)
Calories 117Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Sushi Rice - https://www.sustainablecooks.com/instant-pot-sushi-rice/