Instant Pot Sushi Rice (Perfectly Seasoned) - Real + Vibrant

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Learn how to cook perfect sushi rice in the Instant Pot every time with this simple, fail-proof recipe. Made with short-grain Japanese or California rice, rice vinegar, and a little sugar, sushi rice is easy to make and perfect for sushi rolls and sushi bowls.

If you've ever tried making sushi rolls at home, you know that one of the key steps is perfectly cooked sushi rice. Not only does it hold the roll together, but it also adds delicious flavor.

Cooking sushi rice in the Instant Pot not only saves time but also yields perfect rice.

Ingredients you'll need

To get started, you'll need the following ingredients to make flavorful sushi rice:

• Japanese short-grain white rice
• Water
• White wine vinegar
• Rice vinegar
• Avocado oil - or any other kind of oil
• Cane sugar
• Salt

You'll need the following equipment:

• An Instant Pot (I use both the Instant Pot Duo Mini 3-Quart and Instant Pot DUO 6-Quart with great results)
• Fine mesh strainer to rinse the rice
• Measuring cups and measuring spoons
• Medium-sized bowl
• Wooden spoon

How to make Instant Pot sushi rice

1. Rinse rice: Rinse the sushi rice in a mesh sieve under cool running water for a few minutes. Drain well.

2. Combine ingredients: In the insert of the Instant Pot, combine the water and sushi rice.

3. Pressure cook: Close the Instant Pot lid, set the valve on “sealing”, and cook on high pressure for 10 minutes. Once complete, turn off the Instant Pot and wait 10 minutes for pressure to release naturally. Quick-release any remaining pressure and remove the lid.

4. Fluff and serve: Using a fork, fluff the perfectly cooked sushi rice. Scoop into a bowl.

5. Prepare the mixture: In a small bowl or in a small saucepan, whisk the white wine vinegar, rice vinegar, oil, sugar, and salt. Mix until the salt and sugar are dissolved. Microwave for 15 seconds, if needed.

6. Combine mixture with rice: Pour over the bowl of cooked sushi rice and gently mix to combine. Use the sushi rice to make sushi rolls or a sushi bowl.

Storing and reheating

To store: A day or two if stored in a sealed container in the fridge; however, it may start to dry out after a short time.

To freeze: While any rice can be stored in the freezer, sushi rice may become mushy when thawed. For that reason, it's advisable to prepare the amount you'll be using.

To reheat: Warm over medium heat in a skillet.

Frequently asked questions

How do you quickly release the pressure? Quick-release by carefully turning the steam valve to the “Venting” position. Once the steam has completely escaped, the pin will drop. Carefully open the lid.

Do you have to rinse sushi rice? Yes, rinse the rice under cool water to remove any unwanted debris.

What size Instant Pot did you use? I’ve tested this recipe on both my Instant Pot Duo Mini 3-Quart and Instant Pot DUO 6-Quart with great results. However, you may need to tweak how long you cook the rice, based on preference, the size, model, and brand of your pressure cooker.

More Instant Pot recipes

If you enjoy using your pressure cooker, check out these recipes:

• Instant Pot Butternut Squash Soup
• Instant Pot Cabbage
• How to Cook Hard-Boiled Eggs in the Instant Pot
• Instant Pot Broccoli
• Instant Pot Beets

Looking for other rice recipes to make in the Instant Pot? Check out Basmati rice, black rice, brown rice, and jasmine rice.

Did you make this Instant Pot Sushi Rice recipe? Leave a comment below and rate the recipe to let us know how it turned out. Be sure to tag me on Real + Vibrant’s Instagram to show me what you made.

Instant Pot Sushi Rice

5 from 69 votes Print Pin Rate Total time: 15 minutes minutes Servings: 4 servings Calories: 214kcal Author: Sapana Chandra Learn how to make perfect sushi rice in the Instant Pot every time with this simple, fail-proof recipe. Use for sushi rolls and bowls.

Ingredients

• ▢ 1 cup Japanese short grain white rice
• ▢ 1 cup water
• ▢ 2 tablespoons white wine vinegar
• ▢ 2 tablespoons rice vinegar
• ▢ 1 tablespoon avocado oil
• ▢ 1 tablespoon cane sugar
• ▢ ¼ teaspoon salt

Instructions

• Rinse the sushi rice in a fine mesh strainer under cool running water for a few minutes. Drain well.
• In the insert of the Instant Pot, combine the water and sushi rice. Close the Instant Pot lid, set the valve on “sealing”, and cook on high pressure for 10 minutes. Once completed, turn off the Instant Pot and wait 10 minutes to naturally release the pressure. Quick-release any remaining pressure* and remove the lid.
• Using a fork, fluff the perfectly cooked sushi rice. Transfer to a bowl and set aside.
• In a small bowl or in a small saucepan, combine the white wine vinegar, rice vinegar, oil, sugar, and salt. Mix until the salt and sugar are dissolved. Microwave for 15 seconds, if needed.
• Pour over the bowl of cooked sushi rice and gently mix to combine. Use the sushi rice to make sushi rolls or a sushi bowl.

Notes

I’ve tested this recipe on both my Instant Pot Duo Mini 3-Quart and Instant Pot DUO 6-Quart with great results. However, you may need to tweak how long you cook the Instant Pot sushi rice based on preference, the size, model, and brand of your pressure cooker.

Nutrition Information

Calories: 214kcal, Carbohydrates: 40g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Sodium: 152mg, Potassium: 53mg, Fiber: 1g, Sugar: 3g, Calcium: 13mg, Iron: 1mg Course: Side DishCuisine: Japanese

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