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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.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: Japanese
Calories: 240
Ingredients Equipment Method Video Notes

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

Equipment

  • Instant Pot any model with pressure cook function
  • Fine-mesh strainer or large bowl for rinsing rice
  • Medium saucepan for seasoning mix
  • Wooden, ceramic, or glass mixing bowl avoid metal for seasoning rice
  • Rice paddle or wooden spoon
  • Fan or stiff paper/cardboard for fanning rice
  • Damp towel to keep rice from drying

Method
 

  1. Rinse and Soak the Rice
    Rinse 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.
    Short-grain sushi rice is being rinsed in a glass bowl filled with cloudy water to remove excess starch
  2. Cook the Rice in the Instant Pot
    Add 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.
    Rinsed and soaked sushi rice is placed inside the Instant Pot
  3. Prepare the Sushi Seasoning
    In 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.
    Sugar is being added to a bowl of rice vinegar to prepare sushi seasoning
  4. Season the Cooked Rice
    Transfer 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.
    Sushi vinegar seasoning is being poured over freshly cooked rice in a glass bowl
  5. Rest and Serve
    Cover 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!

Video

Notes

Cooking Tips

  • Measure Precisely: Stick to the 1:1 rice-to-water ratio for Instant Pot cooking.
  • Avoid Seasoned Vinegar: Use unseasoned vinegar for full control over flavor.
  • Fan for Shine: Fanning during seasoning enhances the rice’s texture and appearance.
  • Use While Warm: Sushi rice shapes best when still slightly warm.