With a delicate flavor and surprisingly simple preparation, this Instant Pot sushi rice is perfect for making onigiri, rice bowls, and all your favorite sushi rolls!
Sushi rice is extremely important in Japanese cuisine, and luckily, it’s super easy to make—especially when you use your trusty Instant Pot. Not only does it speed up the process, it also yields perfect rice every time! The recipe below isn’t just for cooking the rice plain, but it also adds the typical vinegar mixture that’s been used in Japan for centuries to flavor the rice. Use sushi rice in Salmon Bowls, to make homemade sushi, and so much more!
What Makes Sushi Rice Special
Sushi rice is different from other kinds of white rice for two reasons: the type of grain and its consistency. Let’s discuss!
- Short-grain. Sushi rice is a short-grain variety, which means it’s much denser than medium and long-grain types like Basmati and Jasmine rice. The larger the grain, the more the rice tends to fluff up. Sushi rice, on the other hand, retains its shape and does not develop a light, fluffy texture.
- Sticky texture. As far as consistency goes, sushi rice becomes slightly sticky when cooked, unlike other kinds of white rice. Although not nearly as sticky as glutinous rice, it allows the rice to be shaped for different types of sushi like makis and nigiris without feeling tacky.
What You’ll Need
With only six simple ingredients, sushi rice is a cinch to make. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sushi rice – Don’t use any other type—Japanese sushi rice is key to getting the right consistency for making sushi. You can buy it at most grocery stores; it may be labeled as Japanese short-grain rice or sushi rice.
- Water
- White wine vinegar – If you can’t find any, rice vinegar will work fine.
- Mirin – Most Asian grocery stores carry this. If you can’t find it, feel free to swap it out for cooking sake.
- Sugar – Everyday granulated white sugar.
- Salt
How to Make Sushi Rice in the Instant Pot
Are you ready to make sushi rice? Here’s how to do it with your Instant Pot:
- Rinse the rice. Place the rice in a strainer and rinse it under cold water until it runs clear. Let it drain for 10 minutes to remove any excess water.
- Transfer to the Instant Pot. Add the drained rice into the Instant Pot. Pour the water in.
- Cook. Select the low-pressure setting and let it cook for 10 minutes. Do a natural pressure release.
- Prepare the seasonings. Whisk the white wine vinegar, mirin, sugar, and salt in a small bowl until the sugar has completely dissolved.
- Season the rice. Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently combine everything with a wooden spatula, without crushing the rice.
- Let it cool. Set the seasoned rice aside and let it cool completely.
Tips for Success
With these tips, you’ll be making sushi rice like a pro!
- Season the rice while it’s hot. Pour the vinegar mixture over the rice as soon as it’s out of the Instant Pot. Letting it cool before adding the mixture will result in wet rice.
- Fold the rice. When you’ve added the vinegar mixture, make sure to gently fold it into the rice, not stir it. Insert your spatula at a 45 degree angle and lift and fold the rice into itself until all of the liquid has been absorbed. Quick stirring motions will clump the rice and make a batter.
- Use an electric fan. It’s important that the vinegar mixture is quickly absorbed into the rice after you’ve poured it in. Use an electric fan to blow cold air into it for 5-6 minutes to help speed up the process.
- Cover it with a damp towel. After you’ve seasoned the rice, place a damp towel over the bowl to keep it from drying it while you prepare the rest of your sushi ingredients.
How to Know if Your Rice is Perfectly Cooked
Perfectly cooked rice will have a nice sheen or gloss to it. The grains will look plump but intact. Individual grains are also easy to separate from one another, even if they’re slightly sticky. When you taste it, it should have a bite to it without being crunchy (crunchy rice means it’s undercooked). Another way to test it is by lightly pressing it between two fingers. It shouldn’t flatten immediately, but show a little resistance and maintain its shape.
How to Store Sushi Rice
Store sushi rice in an airtight container for up to 3 days before using it. (Longer than this, and it will begin to dry out.)
More Rice Recipes
Instant Pot Sushi Rice
Ingredients
- 1 cup sushi rice
- 1 cup water
- 2 tablespoons white wine vinegar
- 2 tablespoons mirin
- 1 tablespoon sugar
- ¼ teaspoon salt
Instructions
- In a mesh strainer, rinse the sushi rice under cold water, until the water runs clear. Let it drain for 10 minutes.
- Add the drained rice into the Instant Pot. Pour the water in. Cook on low pressure for 10 minutes with natural pressure release.
- While the rice cooks, add the vinegar, mirin, sugar and salt to a small bowl and whisk together until the sugar dissolves.
- Transfer the rice to a large bowl. Pour the vinegar mixture over the bowl of cooked sushi rice and gently mix to combine with a wooden spatula.
- Set the seasoned rice aside and let it cool completely.
Nutrition
