How to make Instant Pot sushi rice for your favourite sushi rolls or simple rice ball snacks for kids.
Course Side
Cuisine Japanese
Keyword Brown Rice Recipes, Japanese Recipes, Rice Dishes, Side Dish, Sushi, tutorial
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 3cups
Calories 241kcal
Ingredients
1cupshort-grain Japanese rice or medium-grain California rice, uncooked
1cupwater+ extra 2 tablespoons
1tablespoonwhite wine vinegarrice vinegar or apple cider vinegar (see notes)
2teaspoonsugar
1teaspoonof saltor to taste
Instructions
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 cup + 2 tablespoon of water.
Cook for 4 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!
Notes
You may want to increase the amount of sugar used to 2 tablespoons if you choose apple cider vinegar instead of white wine vinegar.