Instant Pot Sushi Rice

Sushi rice is the heart of any good sushi dish - it’s not just a filler, it’s the foundation. When done right, it's glossy, slightly sticky, and delicately seasoned to balance sweet, salty, and tangy flavors.

📝 Ingredients

• 2 cups short-grain sushi rice (Calrose, Koshihikari, or similar)
• 2 cups filtered water (for cooking)
• 3 tbsp unseasoned rice vinegar
• 2 tbsp granulated sugar
• 1 tsp salt

👨‍🍳 Instructions

1. 1Rinse and Soak the RiceRinse 2 cups short-grain rice in a large bowl with cold water. Stir gently and drain. Repeat 5–6 times until water runs mostly clear.Soak rinsed rice in clean water for 20–30 minutes, then drain completely.
2. 2Cook the Rice in the Instant PotAdd drained rice and 2 cups fresh water to the Instant Pot.Close the lid, set the valve to sealing, and cook on Low Pressure for 5 minutes using the Manual/Pressure Cook function.Allow a 10-minute natural release, then quick-release any remaining pressure.
3. 3Prepare the Sushi SeasoningIn a small saucepan, gently heat 3 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt until the sugar dissolves (do not boil).Remove from heat and let cool slightly.
4. 4Season the Cooked RiceTransfer hot rice to a wide, non-metal bowl.Evenly drizzle the vinegar mixture over the rice.Use a rice paddle or wooden spoon to cut and fold the rice gently - don’t stir vigorously.Fan the rice as you mix to cool it quickly and give it a glossy finish.
5. 5Rest and ServeCover the seasoned rice with a slightly damp towel and let it rest for 10 minutes.Your sushi rice is now ready to use in rolls, bowls, or hand-pressed sushi!