Instant Pot Sushi Rice
Learn how to make Instant Pot sushi rice that turns out perfectly fluffy and tender every time! All you need is Japanese short-grain rice, salt, rice vinegar, and a touch of sugar to create the best sushi rolls and bowls at home.
Since this Instant Pot sushi rice is so straightforward to make, it takes the intimidation right out of sushi-making. Use it as is for avocado rolls or without the seasoning for onigiri. The options are endless!
Why I love this recipe
I make sushi at least once a week, so this Instant Pot sushi rice is a game-changer in my kitchen. A pressure cooker cuts the cooking time in half, but the results are just as delicious!
Sushi rice, rice vinegar, sugar, and salt create the perfect sticky texture and subtle tang, essential for any sushi dish. My step-by-step instructions are also unbelievably straightforward, making this recipe ideal for sushi enthusiasts of all skill levels.
Whether you’re feeding a small family or scaling up for a sushi party, Instant Pot sushi rice is just what you need. It’s naturally vegan, gluten-free, and oil-free, so it’s suitable for a variety of dietary needs and preferences.
Ingredient notes
Besides Japanese short-grain rice, you only need a few more pantry staples. Find a breakdown and suitable substitutes below!
Japanese short-grain rice
Outside of Japan, this rice is also known as “sushi rice,” so look for that at the store as well. Don’t use long-grain, jasmine, or basmati rice — these types of rice do not have the right consistency for sushi.
Rice vinegar
You will need unseasoned rice vinegar since you’ll be seasoning it yourself. Different brands vary in flavor and acidity, so experiment and adjust to your preferences. The best place to find quality rice vinegar is in Asian food markets.
Sugar
To balance the acidic and salty flavors of sushi vinegar. Use a light sugar variety for this recipe. I use unrefined cane sugar since it’s vegan-friendly.
Substitute: Vegan-certified granulated sugar works as a substitute. Use an equivalent amount.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
How to make
Learn how easy it is to make Instant Pot sushi rice with my step-by-step instructions. Look for the tips in green throughout this section for the best results!
Preparation
Begin by rinsing the sushi rice under cold water until the water runs clear, removing excess starch. Allow the rice to soak for at least 20 minutes before draining for 10-15 minutes, which helps achieve the perfect texture.
Use a fine-mesh strainer for efficient draining, preventing the rice grains from sticking together or falling through.
Cooking
Step 1
Using slightly less than a 1:1 ratio, add water and drained rice to the Instant Pot. Stir it gently, secure the lid, and make sure the pressure valve is closed.
Step 2
Set the timer for 8 minutes on low power. Once it goes off, allow it to naturally release for 5 minutes, then quick-release.
Cook the rice on low power to prevent it from sticking and burning on the bottom.
Step 3
While the rice is cooking, prepare the sushi vinegar by combining rice vinegar, sugar, and salt in a small saucepan over medium. Heat the mixture until the sugar dissolves, then remove it from the heat to cool down.
Heat the vinegar, sugar, and salt just until the sugar dissolves. Overheating can affect the flavor.
Step 4
When the rice is done, gently transfer and spread it out on a clean sushi oke or parchment-lined baking sheet. Evenly distribute the cooled sushi vinegar over the rice.
Step 5
Carefully turn the rice over from time to time with a rice paddle or wooden spatula to help it cool evenly. Your Instant Pot sushi rice is now ready to use. Happy eating!
Expert tip
It’s all about the proper rice-to-water ratio here! For the best texture, allow the rice to soak and drain for the listed times.
Avoid pouring tap water directly on the rice since this can cause breakage. Also, keep the pressure cooker heat on low to prevent overcooking the rice.
Gently fold the sushi vinegar mixture into the cooked rice to help it cool down while preventing the rice grains from breaking. To cool the rice more uniformly, it’s helpful to use a sushi oke or a parchment-lined baking sheet.
Cooking tips
Use high-quality rice: High-quality rice makes all the difference! Some of the best brands and varietals include Tamanishiki, Botan Calrose, and Heirloom Kokuho Rose.
Rinse the rice thoroughly: For the best sushi rice texture, you may need to rinse it 5-6 times until the water runs clear.
Slice in the vinegar: Use a wooden rice paddle or spatula, and “slice” the vinegar into the rice so you don’t mash it.
Fan while cooling: To give the rice a glossy finish and perfect texture, you can cool it down with a fan while mixing.
Frequently asked questions
It’s important to rinse Japanese short-grain rice because it is a very starchy variety. Rinsing helps prevent an overly mushy or sticky texture.
You don’t need to use a wooden spoon, but it is the preferred material as it doesn’t retain heat and absorbs some of the moisture from the rice.
No. Rice varieties with lower starch content, such as long-grain, basmati, and jasmine, will not hold up in sushi rolls.
Storing & reheating
Sushi rice is best served fresh, but sometimes leftovers are unavoidable! It can be stored while it’s still warm, so there is no need to let it cool to room temperature.
Fridge
Refrigerating can dry out sushi rice too much, so I recommend avoiding it at all costs. If necessary, place it in an airtight container with a damp paper towel over the rice. It will last for up to 24 hours this way.
Freezer
Transfer the rice to an airtight and freezer-safe container while it’s still warm, then cover it with a lid to retain the moisture. Once it’s completely cool, it can be frozen for up to 1 month.
Reheating
Uncover the container of rice and place a paper towel on top. Microwave it for 2-4 minutes until it’s steamed. Reheated sushi rice is best used for dishes like fried rice or sushi bakes, where the texture change is less noticeable.
More rice recipes
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Recipe
Perfect Instant Pot Sushi Rice
Equipment
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Instant Pot
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Sushi oke or baking pan
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Rice paddle
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Mesh Strainer
Ingredients
- 3 cups uncooked sushi rice
- 2 ¾ cups water
- 6 tablespoons rice vinegar
- 1 ½ tablespoons cane sugar
- 2 teaspoons salt
Instructions
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In a large bowl (like the Instant Pot insert), rinse and drain the rice thoroughly until the water appears clear, about 5 times.
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Once the water runs clear, fill the bowl with water again and leave it to soak for 20-30 minutes. Drain the water in a fine-mesh strainer and leave the rice draining for 10-15 more minutes.
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Add 2 ¾ cups of water and the drained rice to the Instant Pot. Stir and put the lid on, ensuring the pressure valve is closed. Set the time for 8 minutes on low power. Once the timer goes off, allow it to naturally release for 5 minutes, then quick release.
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While the rice is cooking, prepare the sushi vinegar. In a small saucepan over medium heat, combine the rice vinegar, sugar, and salt. Heat the mixture until the sugar dissolves (do not let it boil). Remove from heat and let it cool.
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When the rice is done, gently spread it on a clean sushi oke or parchment-lined baking sheet. Evenly distribute the cooled vinegar mixture over the rice. Carefully turn the rice over periodically with a rice paddle or wooden spatula to help it cool evenly.
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To speed up the process, use a fan while mixing the rice. Once it has cooled to room temperature, the rice is ready to use. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.