Perfect Instant Pot Sushi Rice

Perfect Instant Pot Sushi Rice

Learn how to make Instant Pot sushi rice that turns out perfectly fluffy and tender every time! You only need Japanese short-grain rice, salt, vinegar, and a touch of sugar to create the best sushi rolls and bowls at home.

5 from 1 vote

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Prep Time 30

Cook Time 8

Total Time 38

Course How-to, Side Dish

Cuisine Gluten-Free, Japanese, Vegan

Servings 8 servings

Calories 268 kcal

Equipment

Instant Pot
Sushi oke or baking pan
Rice paddle
Mesh Strainer

Ingredients

US Customary - Metric

Instructions

In a large bowl (like the Instant Pot insert), rinse and drain the rice thoroughly until the water appears clear, about 5 times.
Once the water runs clear, fill the bowl with water again and leave it to soak for 20-30 minutes. Drain the water in a fine-mesh strainer and leave the rice draining for 10-15 more minutes.
Add 2 ¾ cups of water and the drained rice to the Instant Pot. Stir and put the lid on, ensuring the pressure valve is closed. Set the time for 8 minutes on low power. Once the timer goes off, allow it to naturally release for 5 minutes, then quick release.
While the rice is cooking, prepare the sushi vinegar. In a small saucepan over medium heat, combine the rice vinegar, sugar, and salt. Heat the mixture until the sugar dissolves (do not let it boil). Remove from heat and let it cool.
When the rice is done, gently spread it on a clean sushi oke or parchment-lined baking sheet. Evenly distribute the cooled vinegar mixture over the rice. Carefully turn the rice over periodically with a rice paddle or wooden spatula to help it cool evenly.
To speed up the process, use a fan while mixing the rice. Once it has cooled to room temperature, the rice is ready to use. Happy eating!

Notes

Use high-quality rice: High-quality rice makes all the difference! Some of the best brands and varietals include Tamanishiki, Botan Calrose, and Heirloom Kokuho Rose.

Rinse the rice thoroughly: For the best sushi rice texture, you may need to rinse it 5-6 times until the water runs clear.

Slice in the vinegar: Use a wooden rice paddle or spatula, and "slice" the vinegar into the rice so you don't mash it.

Fan while cooling: To give the rice a glossy finish and perfect texture, you can cool it down with a fan while mixing.

Use a fine-mesh strainer for efficient draining, preventing the rice grains from sticking together or falling through.

Cook the rice on low power to prevent it from sticking and burning on the bottom.

Heat the vinegar, sugar, and salt just until the sugar dissolves. Overheating can affect the flavor.

The general rule for Japanese short-grain rice is a 1:1 ratio of rice and water. However, since I added sushi vinegar, I reduced the amount of water by 10%.

This recipe yields approximately 7 cups of cooked sushi rice, which makes about 10-14 sushi rolls (depending on their size).

Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

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