- 1 cup of short-grain Japanese rice or medium-grain California rice (uncooked)
- 1.25 cups of water
- 1 tablespoon white wine vinegar, rice vinegar or apple cider vinegar (UPDATED!)
- 1 tbsp sugar
- 1 tsp of salt, or to taste
- Begin with short or medium-grain sushi rice. Rinse the excess starch off the rice before cooking while rubbing it through a fine-mesh strainer. If rinsing in a bowl, you should do it 4-5 times using clean water. The water should run clear when the rice is thoroughly washed. Give it a few minutes to dry before beginning to cook.
- Add rice and water to the Instant Pot. Usually, white rice is cooked in 1:1 water to grain ratio. With sushi rice, it’s usually 1:1 plus a little bit extra. Think 1 cup of rice will need 1.25 cups of water.
- Cook for 5 minutes at HIGH pressure.
- Allow for a natural pressure release for five minutes before releasing steam manually.
- While the rice cooks, combine the vinegar, sugar, and salt in a bowl until blended. Gently heat if needed.
- Blend the mixture into the rice gently, evenly distributing it throughout.
- When the rice is finally done, spread it into an even layer on a wooden cutting board.
- When the rice is sufficiently cooled, you can get to making sushi!
If you use apple cider vinegar, the sugar is more important to balance flavour which is what the addition of vinegar lends to this recipe. You may want to increase the amount to 2 tablespoons. if you choose apple cider vinegar instead of white wine vinegar.
- Serving Size: 1/2-2/3 of a cup of cooked rice
- Calories: 193
- Sugar: 3.1 g
- Sodium: 582.1 mg
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Carbohydrates: 42.7 g
- Fiber: 0 g
- Protein: 3.3 g
- Cholesterol: 0 mg