Description
Perfectly cooked Instant Pot sushi rice that is tender, sticky, and seasoned with a classic sweet and tangy vinegar mixture. An easy, hands-off method for making sushi rice at home.
Ingredients
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Drain well.
- Add the rinsed rice and 2 cups of water to the Instant Pot.
- Secure the lid and set the valve to sealing. Cook on high pressure for 5 minutes.
- Allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
- In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved.
- Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a rice paddle or spatula. Let the rice cool to room temperature before using for sushi.
Notes
- Do not skip rinsing the rice to remove excess starch.
- For best texture, allow the rice to cool slightly before using.
- Use a wooden spoon or rice paddle to avoid crushing the grains.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
