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Instant Pot Sushi Rice Perfection Recipe Instant Pot Sushi Rice Perfection Recipe


Instant Pot Sushi Rice Perfection Recipe

Written by: Lucas Johnson

Just whipped up some perfect sushi rice in my Instant Pot! It's fluffy, tangy, and ready for rolling. Can't wait to turn this into some homemade sushi. Cooking at home rocks!

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Friends, I've nailed the secret to perfect sushi rice and I'm thrilled to share it with you! My trusty Instant Pot did wonders for this recipe. Now, we can all make sushi-grade rice right in our own kitchens. Talk about a game-changer! No more takeout sushi, let's dive into this recipe and create our own sushi rolls. Who's ready? Let's get cooking!

Ingredients for Perfect Instant Pot Sushi Rice

  • Sushi rice: Essential for sushi, sticky texture binds ingredients, absorbs flavors well, crucial for the perfect sushi roll.
  • Water: Hydrates rice, necessary for cooking, helps create steam in the instant pot, essential for sushi rice preparation.
  • Rice vinegar: Adds tangy flavor, balances sweetness, enhances rice taste, crucial for seasoning sushi rice, traditional ingredient in sushi making.

READ MORE: Instant Pot Khichdi Recipe: Simple & Comforting

Essential Tools for Making Sushi Rice in the Instant Pot

  • Instant Pot: Cooks the sushi rice quickly and efficiently.
  • Small saucepan: Used to heat and dissolve the vinegar, sugar, and salt mixture for the rice.

Serves: 4 people

Preparation time: 5 minutes

Cooking time: 10 minutes

Total time: 15 minutes


  • 2 cups sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt


  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Add the rice and water to the Instant Pot.
  3. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
  4. Let the pressure release naturally for 10 minutes, then do a quick release.
  5. In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved.
  6. Fluff the rice with a fork and gently fold in the vinegar mixture.
  7. Let the rice cool before using for sushi.

Nutritional value:

Per Serving in Calories: 250 kcal | Carbohydrates: 55 g | Protein: 4 g | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Monounsaturated Fat: 0 g | Polyunsaturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 600 mg | Dietary Fiber: 1 g | Sugar: 4 g | Calcium: 10 mg | Potassium: 50 mg | Iron: 1 mg | Vitamin A: 0 µg | Vitamin C: 0 mg

Preparing and Storing Sushi Rice Ahead of Time

Make Ahead Instructions

  • Cook the sushi rice according to the recipe instructions.
  • Let the rice cool completely.
  • Store the rice in an airtight container in the refrigerator for up to 2 days.

Freezing Instructions

  • Allow the rice to cool completely.
  • Place individual portions in freezer-safe bags or containers.
  • Label with the date and store in the freezer for up to 1 month.

Adding a small piece of kombu seaweed to the cooking water can enhance the umami flavor of the sushi rice.

Common Questions About Instant Pot Sushi Rice

Can I use any type of rice for this sushi rice recipe?
It's best to use sushi rice for this recipe as it has the right texture and stickiness for sushi.
How long does it take to cook sushi rice in the Instant Pot?
The sushi rice cooks in the Instant Pot for 5 minutes on high pressure, with a natural release of 10 minutes.
Can I skip the vinegar mixture when making sushi rice?
The vinegar mixture adds flavor and helps give the rice its characteristic sushi taste, so it's recommended not to skip it.
How should I store leftover sushi rice?
Store leftover sushi rice in an airtight container in the refrigerator for up to 2 days. Reheat gently before using.
Can I freeze sushi rice?
Yes, you can freeze sushi rice. Allow it to cool completely, then store in a freezer-safe container for up to 1 month.

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