Instant Pot sushi rice is the easiest way to get consistently fluffy, flavorful rice anytime you’re in the mood for homemade sushi rolls or bowls. It’s a little sweet, a little sour, and a lotta delicious.
What Makes This Instant Pot Sushi Rice Recipe So Good
- Using the Instant Pot is a total game-changer, especially when it comes to rice. It’s so much faster than a stove-top method, and it gives you consistently perfect rice every time.
- It’s fluffy, sticky, and a little firm – everything you want in sushi rice.
- Flavored with a light rice-vinegar-mixture, it has just enough flavor to compliment any of your other sushi ingredients without overpowering.
Key Ingredients for Instant Pot Sushi Rice
Sushi Rice – Japanese-style short-grain white rice is the ideal sushi rice because it’s a little sticky and plumps up beautifully. Jasmine or basmati rice are similar, but not quite the same, so stick to anything short-grain or specifically labelled “sushi rice”.
Rice Vinegar – Don’t sleep on this! Rice vinegar gives the sushi rice that slightly sour, tangy flavor that we all know and love. If you leave this out, your rice will taste pretty bland. Use an unseasoned rice vinegar, which doesn’t contain added salt or sugar, since we’re adding our own in this recipe.
- Don’t skip the pre-cook rinse to remove any dirt and starches on the outside of the rice. Be sure to rinse until the water runs completely clear. Don’t over-rinse, though, as oversaturating the rice may change the texture.
- The sugar and salt need to fully dissolve in the oil & vinegar mixture. If you need to, you can heat the mixture a little to make sure everything incorporates fully.
- If you can, avoid using metal bowls or utensils when you’re mixing the liquids or letting the rice cool before serving. Some metals can react with the vinegar, giving your rice a funky taste. Metal bowls also heat up very quickly, so if you’re letting your rice cool in a metal bowl, you may be inadvertently warming it longer, which can change the consistency of your rice. Metal spoons can damage the rice, too.
- Don’t stir the liquid into the rice, as the stirring motion can damage the rice and make it mushy. Instead, just gently fold the liquid in until it’s well incorporated.
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
More Instant Pot Recipes You’ll Love
- Instant Pot Basmati Rice
- Instant Pot Chickpeas (No Soak!)
- Perfect Whole30 Instant Pot Tomato Soup
- Instant Pot Quinoa
- Instant Pot Dal
- 50 Low Carb Instant Pot Recipes
- Instant Pot Eggs (Easy-to-Peel, Hard or Soft Boiled)
- Instant Pot Orange Chicken
Instant Pot Sushi Rice
- Instant Pot
- Small glass bowl
- Wooden mixing spoon
- Damp towel
- 1 cup Japanese sushi rice
- 1 ¼ cups water
- 3 tablespoons rice vinegar unseasoned
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 tablespoon avocado oil
- Rinse rice for approximately 3 minutes, until water runs clear. Add rinsed rice and 1 ¼ cups water to Instant Pot. Stir to combine.
- Place lid on Instant Pot and set valve to Sealing position. Cook on Manual High pressure for 10 minutes, then Natural Release for 10 minutes. Remove lid. Fluff rice with fork.
- In small bowl, whisk together rice vinegar, salt, white sugar, and oil. Gently fold liquid mixture into rice. Let rice come to room temperature before using. Keep rice covered with damp towel if not using immediately.