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, making the best rice for sushi rolls, sushi bowls, and hand rolls.
Sushi is one of my all-time favorite foods. I’ve been missing eating out for 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 that 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’s essential to use the correct type of rice when making sushi. 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, which is readily available in local Asian grocery stores and on Amazon.
Instant Pot Sushi Rice
Sushi rice is so easy to make in the Instant Pot! The two most important things that you’ll need to get it right are:
- The type of rice that you use
- The rice seasoning
Combine those ingredients with the perfect cooking method, such as making sushi rice in an instant pot, and you’ll be a champion at rolling homemade sushi rolls and making sushi bowls in no time!
Ingredients You’ll Need
- Sushi Rice
- Japanese Rice Vinegar
- Cold Water
- Sugar
- Salt
How to Make Sushi Rice in the Instant Pot?
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 rice into the Instant Pot. Ensure all the rice is fully submerged in the water. Close the lid and pressure cook for 5 minutes on HIGH pressure.
Allow for a natural pressure release for five minutes before releasing steam manually.
Seasoning: While the rice is cooking, mix the vinegar, sugar, and salt in a bowl until well blended. Gently heat in the microwave or 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 bowl and gently spread it out 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 enjoy making sushi or poke bowls! 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 readily available in local Asian grocery stores and on Amazon.
- Pour vinegar over the hot rice so that it turns out nice and shiny.
- Carefully add the vinegar to the rice and gently spread it with a rice paddle. Overstirring 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, and also helps 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 eating. If you refrigerate the rice, it could become sticky. So, be wary of keeping it in there for too long.
Rice & Grains
Perfect Basmati Rice – Instant Pot Pressure Cooker
Rice & Grains
Instant Pot Jasmine Rice (with Pot-in-Pot Option)
Rice & Grains
Instant Pot Wild Rice
Rice & Grains
Instant Pot Brown Rice (Pot-in-Pot Method)
Instant Pot Sushi Rice
Equipment
Video
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!
Notes
- Use good-quality Japanese short-grain rice. They are readily available in local Asian grocery stores and on Amazon.
- Pour vinegar over the hot rice so that it turns out nice and shiny.
- Carefully add the vinegar to the rice and gently spread it with a rice paddle. Overstirring will mash the rice.
just wondering, why cook rice separately? can’t I just put vinegar and other ingredients in the instant pot with the rice?
Hi Sharon – I feel that the rice cooks well without the other ingredients and it is easy to mix them after.
Love it! Worked perfectly
It came out perfectly! Great recipe.
Hi Julea – So happy to hear that. Thank you for sharing it 🙂
Excellent recipe! Made exactly as directed and it turned out perfect! I didn’t lay it on a sheet pan though, just poured the liquid around the rice in the IP then kinda “chopped” they the rice evenly distribute. I did add approx. 2 TBSP of Trader Joe’s Furikaki seasoning and “chopped” that in as well. It was perfect for making Musibi for my families lunches this week! Thank you!
Have you ever tried just adding the vinegar, sugar and salt directly into the instant pot with the rice and water? I am curious how that would be.
Thanks
Hi Michelle – I have not tried adding them all together. Would love to hear if you try it!
Too much liquid – I typically do 1:1 when cooking any rice in the instant pot but I haven’t done sushi rice yet so I trusted this recipe. The rice was very wet and gummy.
so good tastes like the stuff in the market
Followed to the letter, rice looks more like congee than sushi rice after cooking. Would recommend 1:1 rice and water.
Easy and simple to follow
Hi Leah – Thank you 🙂
I use this recipe like 3x a month! So easy to read and follow! Thank you!
As someone who is new to the instant pot world I would love to hear how you make larger batches!
Hi Alicia – Happy to hear you are enjoying the sushi rice. Thanks for sharing!
I made the rice like I always do, 3 cups rice to 4 cups water for 8 minutes, and then tripled the other ingredients and it turned out well, tho I’ll have to figure out how to distribute the vinegar mixture better bc I mixed it in the pot instead of actually spreading it out to save time.
Also, I used calrose rice which is sticky rice