Learn how to cook perfect sushi rice in the Instant Pot every time with this never-failing recipe. This Japanese sushi rice recipe is easy and quick and makes the best rice for sushi rolls, sushi bowls, and hand rolls.
Sushi is one of my all-time favorite foods. I have been missing eating out sushi these days. So, I thought, why not make it at home?
Making perfect sushi rice is an art. But when I make it at home, I leave the cooking totally on my Instant Pot. And guess what, it turns out amazing every time and so simple – just a bit of rice vinegar, salt and a touch of sugar.
Table of contents
What is Sushi Rice?
Sushi rice, or sushi meshi (in Japanese), is a white short grain Japanese rice that has been dressed in rice vinegar, sugar, and salt. It has a sticky texture which helps to hold the shape of the roll, and the flavors complement the fillings or toppings.
What are the Best Sushi Rice brands and seasonings to use?
It is very important when making rice for sushi that you use the right type of rice. Some excellent sushi rice brands are:
- Nishiki Premium Sushi Rice
- Tamanishiki Super Premium Short Grain Rice
- Tamaki Gold California Koshihikari Short Grain Rice
I recommend unseasoned Japanese rice vinegar. I used Mizkan Rice Vinegar, it is easily available in local Asian grocery stores and on Amazon.
How to Make Instant Pot Sushi Rice?
Sushi rice is so easy to make in Instant Pot! The two main important things that you’ll need to get it right are:
- The type of rice that you use
- The rice seasoning
Couple those ingredients with the perfect cooking method, making sushi rice in the instant pot, and you will be a champion in rolling homemade sushi rolls and making sushi bowls in no time!
Ingredients you’ll need
- Sushi Rice
- Japanese Rice Vinegar
- Cold Water
- Sugar
- Salt
Instant Pot Cooking Method
Rinsing the rice: Place the rice into a mixing bowl and cover with cold water. Clean the rice in the water with your hand 2-3 times or until the water is clear.
After the rice is rinsed, let the rice drain in a colander or strainer for 5-10 minutes.
Cook rice: Pour in cold water and the well rinsed & drained rice into an Instant Pot. Ensure all the rice is fully submerged in the water. Pressure cook for 5 minutes at HIGH pressure. Allow for a natural pressure release for five minutes before releasing steam manually.
Seasoning: While the rice cooks, mix the vinegar, sugar, and salt in a bowl until blended. Gently heat in the microwave or in a pan on the stovetop, if needed.
Note: Do not bring sushi vinegar to a boil. Mix it well and ensure the sugar and salt dissolve in the vinegar mixture.
Season the rice: Transfer the rice to a large container or a bowl and gently spread out the rice with a rice paddle. Slowly & evenly pour the sushi vinegar over the rice. Gently mix the rice with the rice paddle.
That’s it; your sushi rice is ready to eat! If you are making sushi rolls, keep them covered with a kitchen towel to prevent them from drying till the sushi rice is cooled to room temperature.
Don’t forget to check out my vegan sushi rolls recipe for beginners. Enjoy!
Tips to Make Perfect Sushi Rice
- Use good quality Japanese short-grain rice. They are easily available in local Asian grocery stores and on Amazon.
- Pour vinegar onto the hot rice so that the rice turns out nice and shiny.
- Carefully add the vinegar to the rice and gently spread it with a rice paddle. Over Stirring will mash the rice.
Frequently Asked Questions
I do not recommend these types of rice for sushi rice as they don’t stick together well and provide the sticky consistency needed for good sushi rice.
This removes any excess starch and debris from the rice. Too much starch can make the rice too mushy.
The vinegar adds flavor and subtle sweetness, as well as helps to make the rice sticky, perfect for sushi rolls!
You can make it up to about an hour in advance and keep it covered with a damp towel, but it’s best used fresh if making sushi.
You can keep your sushi rice at room temperature for up to six hours before you eat. If you refrigerate the rice, it could become sticky. So, be wary of keeping it in there for too long.
Hope you enjoy this easy Sushi Rice recipe to make sushi. Here are more Instant Pot Rice & Grain recipes you might enjoy:
Instant Pot Sushi Rice
Equipment
Ingredients
- 1 cup Sushi Rice
- 1 1/4 cup Cold Water, for cooking
- 2 tablespoon Rice Vinegar, Unseasoned
- 1 tablespoon Sugar
- 1 teaspoon Salt
Instructions
- Place the rice into a mixing bowl and cover with cold water. Clean the rice in the water with your hand, 2-3 times or until the water is clear.
- After the rice is rinsed, let the rice drain in a colander or strainer for 5-10 minutes.
- Pour in cold water for cooking and the well rinsed & drained rice in Instant Pot. Ensure all the rice is fully submerged in the water. Pressure cook for 5 minutes at HIGH pressure. Allow for a natural pressure release for five minutes before releasing steam manually.
- While the rice cooks, mix the vinegar, sugar, and salt in a bowl until blended. Gently heat in microwave or in a pan on stovetop, if needed.Note: Do not bring sushi vinegar to a boil. Mix it well and make sure that the sugar and salt get dissolved in the vinegar mixture.
- Transfer the rice to a large container or a bowl and gently spread out the rice with a rice paddle. Slowly & evenly pour the sushi vinegar over the rice. Gently mix the rice with the rice paddle.
- That's it your sushi rice is ready to eat!
Video
Notes
- Use good quality Japanese short-grain rice. They are easily available in local Asian grocery stores and on Amazon.
- Pour vinegar onto the hot rice so that the rice turns out nice and shiny.
- Carefully add the vinegar to the rice and gently spread it with a rice paddle. Over Stirring will mash the rice.
Rice turned out way too mushy and don’t even blame the rice brand that makes no sense.
Hi David – I am unsure why the rice turned out mushy for you. I have shown the photos and videos of how I cooked and the rice brand I used. Unfortunately, there is not much more that I can do. Feel free to try another recipe.
Thank you for the recipe, does it work for put in pot cooking?
Hi Bailey – Pressure cook for 7 minutes for sushi rice with the pot-in-pot method. I hope you enjoy it!
This turned out great with the adjustment of a 1:1 water to rice ratio, and just 1 minute at high pressure followed by 20 minute rest in the instant pot without opening the lid. This was using Nishiki rice and the 3qt instant pot. Thank you!
This is my favorite rice recipe. Thank you!!!!
followed to the letter and was mushy, slimy and gross.
Hi Robin – I wonder if it is a different rice. I would love to hear more about the sushi rice brand you used?
Love this recipe and yes it was the PERFECT amount of water. I have a big family so did it X4 and all 12 sushi rolls came out amazing. The kids said is was the BEST rice yet. Ty for sharing
This is WAY too much water for sushi rice. I mean WAY too much. Even adjusting down for water retained by the washed rice, this turned out to be a goopy pile. Back to doing it the right way.
Hi Deft – Sorry to hear that the rice did not turn out well. Would you please share the brand of sushi rice you used? I wonder if some brands work differently.
Thank you for the recipe! Had a lot of errands around the house and did many want to wait 20 mins just for the rice to cook! Only thing that upsets me is the page setup—that the measurements are near the bottom of the page. Love this sushi rice though!
*Did not want to wait
Hi Katie – I have added a “jump to recipe” button at the top of the page which will take you directly to the recipe ingredients and instructions. Glad you liked the rice!
Would it work as well if you doubled the recipe?
Hi Marlene – Sure, you can double the recipe. The cooking time will remain the same.
Love it making it again!!
Glad to hear you liked the sushi rice!