This Instant Pot sushi rice is ready in 25 minutes and goes perfectly with any type of dish. Follow this very easy and foolproof recipe!
Whether the dish is Japanese or not, this Instant Pot sushi rice goes well with anything. Use to make donburi (Japanese style rice bowl), poke bowl or simply as a side dish to pair with any protein.
Sushi rice, also called Japanese short grain rice, is known for its unique texture. It is stickier and chewier and helps hold its shape when shaped into sushi or rice balls. There is a subtle sweetness and aroma that makes it enjoyable on its own or with minimal seasoning.
This recipe makes plain sushi rice, not the seasoned sushi rice you usually see in sushi rolls. If you want to season your rice, see the “How to Season Sushi Rice” section at the bottom of the blog post.
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Why you should try this recipe
Easy to follow with minimal steps – This foolproof step-by-step recipe is super easy to follow. There is absolutely no complicated process.
Perfect consistency – The rice turns out soft, chewy and bouncy every time!
Extremely hands free – There is no need to monitor the cooking of the rice or watch the fire during the process.
Cook quickly – With this recipe, the rice cooks much faster than when using the rice setting on the Instant Pot.
Ingredients for this recipe
- Sushi rice – Also known as Japanese short grain rice
- Waterfall
How to make Instant Pot sushi rice
1. Rice Rice. Place the rice in a bowl and cover it with water. Gently turn the rice with your hands to remove excess starch. Drain the water and repeat the same operation 3-4 times until the water becomes clearer.
2. Transfer the rice to the Instant Pot. Add 2 cups of water.
3. Pressure cooking. Close the lid and make sure the vent is in the closed position. Deactivate the keep warm mode. Cook on high pressure for 4 minutes. (It should come to pressure in about 10 minutes.)
4. Release the pressure. Let the pressure drop naturally for 10 minutes, then quickly release the remaining pressure.
5. Shell the rice. Use a rice scoop or large spoon.
Suggestions
1. Rice grains start absorbing water from the moment they touch the water. Work quickly once you start washing the rice.
2. Over-washed rice will have less flavor (umami) and will tend to break. Finish the washing process within 3 minutes.
3. Make sure to turn off the keep warm mode. Leaving it on will cause the rice to stick to the bottom of the pot.
How to season sushi rice
You will need:
- ½ cup rice vinegar
- 4 tablespoons of sugar
- 2 teaspoons of salt
Mix all three ingredients in a cup and pour over the cooked sushi rice. Mix gently with a rice paddle until everything is well combined. For advice: Fan the rice while adding the vinegar mixture. It helps cool faster and add a shiny finish to the rice.
Frequently asked questions
For this recipe it is not necessary to soak the rice. If you do this, the starch comes out and becomes sticky at the bottom of the pan.
Good sushi rice can be found in Asian grocery stores or on Amazon. If you can’t find a short grain type, Medium grain Californian rice (labeled as sushi rice) works just as well.
Leftover rice can be stored in the refrigerator for up to 3 days, tightly covered. Pop it in the microwave or cook it in a pan (with a little oil if necessary) on the stove to heat it up.
Cooked rice can also be frozen for up to 1 month. Wrap foil tightly in smaller batches or store in an airtight container. Be sure to keep them away from strong-smelling foods.
Pair Instant Pot sushi rice with…
Recipe
This Instant Pot sushi rice is ready in 25 minutes and goes perfectly with any type of dish. Follow this easy and foolproof recipe!
Ingredients
- 2 cups Japanese sushi rice or Japanese short grain rice
- 2 cups waterfall
Prevents the screen from going dark
Instructions
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To rinse the rice, place it in a bowl and cover it with water. Gently turn the rice with your hands to remove excess starch. Drain the water and repeat the same operation 3-4 times until the water becomes clearer.
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Drain the water completely using a strainer.
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Transfer the rice to the Instant Pot. Add 2 cups of water.
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Close the lid and make sure the vent is in the closed position. Deactivate the keep warm mode. Cook on high pressure for 4 minutes. (It should come to pressure in about 10 minutes)
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Let the pressure drop naturally for 10 minutes, then quickly release the remaining pressure.
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Fluff the rice using a rice paddle or large spoon.
Notes
Leftover rice can be stored in the refrigerator for up to 3 days, tightly covered. Pop it in the microwave or cook it in a pan (with a little oil if necessary) on the stove to heat it up.
Nutrition
Serve: 1serveCalories: 228kcalCarbohydrates: 50GProtein: 4GFat: 0.3GSaturated fat: 0.1GPolyunsaturated fats: 0.1GMonounsaturated fats: 0.1GSodium: 8mgPotassium: 47mgFiber: 2GSoccer: 9mgIron: 1mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
