Looking for more Instant Pot recipes? Try my Instant Pot pork roast, Instant Pot chicken thighs, and Instant Pot whole chicken. I typically make sushi rice using the stovetop method, but cooking it in the Instant Pot has been an absolute game-changer! It’s deceptively easy and tastes so good.
Why cook sushi rice in your instant pot
It saves time. Compared to making rice on the stovetop, this is much quicker, with just five minutes of cooking time! The rice cooks perfectly. Cooking rice can sometimes be tedious and yield mixed results, but using the Instant Pot guarantees perfection every single time. It has a better flavor. Stovetop or microwave rice is infamous for sometimes being dry and losing flavor, but not when you make it this way. So useful. Once I learned how easy it was to make sushi rice, I started making it every week. We use it in dragon sushi rolls, sushi bake, poke bowls, sushi bowls, you name it!
Ingredients needed
Sushi rice. You can find this at any mainstream grocery store, online, or specialty Asian grocers. If you can’t find this rice, you can use short grain Japanese rice or medium grain California rice. Water Salt
For the seasonings
Rice vinegar. Like the sushi rice, you can find this in the Asian aisle at the grocery store, online, or in specialty markets. If you can’t find this, white wine vinegar is the next best option. Sugar Salt
How to make instant pot sushi rice
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep the rice. Start by rinsing the rice thoroughly. While all rice needs to be rinsed before cooking, the sushi kind is especially important, as it has one of the highest amounts of starch. Step 2- Add ingredients to the instant pot. Next, add the rinsed rice, water, and salt into the instant pot. Always double check that the sealing ring is placed properly in the lid and the pot is tightly closed. Also, be sure to set the valve on sealing. Step 3- Pressure cook the rice. Now, cook the rice on high pressure for five minutes. After this time period, turn off the instant pot and let the rice sit for 10 minutes while the natural pressure releases. Step 4- Add seasonings and chill. Finally, transfer the rice into a glass bowl. Using a fork, fluff the rice and let it sit for 15 minutes before gently stirring through the rice vinegar, sugar, and extra salt. Let it reach room temperature before enjoying.
Recipe tips and variations
Don’t skip rinsing the rice. I know this may seem like an unneeded step, but trust me, rinsing the rice removes excess starch, which is essential to making perfect sushi rice. Don’t let the rice sit in water. When you’re rinsing the rice, make sure to keep the water circulating. If not, some water might get absorbed and affect the cooking time. Season the rice after it’s done cooking. Otherwise, the vinegar and sugar will get an unpleasant cooked flavor. Use non-metal utensils. After you add the vinegar, you’ll want to ditch any metal cooking utensils, which will interact with the vinegar and give the rice a subtle metallic flavor. Let the rice cool completely. So it has time to settle and absorb the flavors of the vinegar mixture. To combat sticky rice, regularly mix the rice for the first ten minutes. If you don’t have sushi rice, Japanese short grain rice or California medium grain rice are two fantastic substitutions.
Storage instructions
To store: Leftover rice should be stored in an airtight container in the fridge for up to 3 days. If the rice seems a little dry, mix through 1-2 tablespoons of water. To freeze: Place the cooled rice in a freezer-safe container and freeze for up to 2 months. Let it thaw completely in the fridge before serving or reheating. To reheat: Microwave the rice for 20-30 seconds with a tablespoon of water mixed through.
More rice recipes
How to cook basmati rice Coconut milk rice Curry fried rice Rice salad Chicken over rice
Originally published August 2022, updated and republished March 2024
