Instant Pot Sushi Rice
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.
Servings: 4 servings
Small glass bowl
Wooden mixing spoon
- 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.
We used a 6-quart Instant Pot for this recipe.
Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.
Serving: 1serving | Calories: 216kcal | Carbohydrates: 41g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Calcium: 8mg | Iron: 1mg | Net Carbs: 40g