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Instant Pot Sushi Rice Recipe: Perfect Every Time Instant Pot Sushi Rice Recipe: Perfect Every Time

Recipe

Instant Pot Sushi Rice Recipe: Perfect Every Time

Written by: Lucas Johnson

This Instant Pot sushi rice recipe is my go-to! It's foolproof, yielding perfect sticky rice every time. The vinegar mixture gives it that authentic sushi flavor. It's a game-changer!

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Ever made sushi at home? If not, here's your chance! I'm sharing my go-to Instant Pot sushi rice recipe, saving you a trip to the sushi joint. This foolproof method gives you perfect, sticky sushi rice each time! You'll be rolling sushi like a pro in no time. Give it a shot, you won't regret it!

Ingredients for Perfect Sushi Rice in the Instant Pot

  • Sushi rice: Essential for sushi, sticky texture binds ingredients, absorbs flavors well, and holds shape for rolling into sushi rolls.
  • Water: Needed to cook the rice in the Instant Pot, ensures the rice is properly hydrated and cooked to perfection.
  • Rice vinegar: Adds a tangy flavor to the rice, essential for sushi rice seasoning, balances the sweetness and enhances overall taste.

Essential Tools for Making Sushi Rice in the Instant Pot

  • Instant Pot: Essential for cooking the sushi rice quickly and efficiently.
  • Small saucepan: Used to heat and dissolve the vinegar, sugar, and salt mixture for seasoning the rice.
instant-pot-sushi-rice-recipe-perfect-every-time

Instant Pot Sushi Rice Recipe: Perfect Every Time

This Instant Pot Sushi Rice recipe ensures perfect sushi rice every time with minimal effort. Ideal for sushi rolls, bowls, and more.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine Japanese
Servings 4 people
Calories 250 kcal

Equipment

  • Instant Pot

Ingredients
  

Main Ingredients

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

Instructions
 

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

Notes

Let the rice cool slightly before using for sushi.

Nutrition

Calories: 250kcalCarbohydrates: 55gProtein: 4gSodium: 590mgPotassium: 50mgFiber: 1gSugar: 4gCalcium: 10mgIron: 1mg
Keyword Instant Pot, Sushi Rice
Tried this recipe?Let us know how it was!

Can You Make Sushi Rice Ahead of Time or Freeze It?

Make Ahead Instructions

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

Freezing Instructions

  • Allow the cooked rice to cool completely.
  • Place the rice in a freezer-safe container or bag.
  • Press out any excess air, seal, and label with the date.
  • Freeze for up to 1 month.
  • Thaw in the refrigerator before using.

When making sushi rice, adding a small piece of kombu seaweed to the cooking water can enhance the flavor and authenticity of the rice.

Common Questions About Making Sushi Rice in the Instant Pot

FAQ:
How do I store leftover sushi rice?
Store leftover sushi rice in an airtight container in the refrigerator for up to 2 days.
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.
How can I reheat sushi rice?
To reheat sushi rice, sprinkle a little water over it and microwave it for a short time or steam it until heated through.
What type of rice is best for making sushi rice?
The best type of rice for making sushi rice is short-grain Japanese rice, also known as sushi rice.
Can I use regular vinegar instead of rice vinegar?
While rice vinegar is best for authentic flavor, you can substitute it with a mix of apple cider vinegar and a little sugar if needed.

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