Sushi Rice Recipe (Instant Pot)

Name: Sushi Rice Recipe Instant Pot
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 1/2 cups sushi rice; 1 1/2 cups water; 3 tablespoons rice vinegar

Our sushi rice recipe made in the Instant Pot results in perfectly cooked rice every time. It’s delicate and flavorful so your sushi rolls taste restaurant-quality. And because we use the Instant Pot, you’ll cook tender rice in less than 20 minutes, and clean-up is a breeze.

Close up of cooked sushi rice in a bowl.

Cooking quality sushi rice is crucial for making homemade sushi rolls. This seasoned and vinegared rice is used as the base for many of the sushi dishes we all love. And making sushi rice in your Instant Pot is a game-changer! It saves so much time! This recipe uses water, rice, and rice vinegar to make delicious sushi rice that is ready in just a few minutes.

There are plenty of delicious varieties of rice you can make in a rice cooker. Try any of these recipes depending on what kind of rice you need:

Instant Pot Long Grain White Rice
Wild Rice in the Instant Pot
White Jasmine Rice in the Instant Pot

Table of Contents

What kind of rice is used for sushi?

Sushi rice is often made from short-grain Japanese rice. It’s sometimes called Japonica rice. This kind of rice is unique because it has a higher starch content, so it’s stickier than other white rice varieties. That makes it perfect for holding everything together in sushi rolls.

What are the different kinds of rice, and a description of each:

What makes rice great for sushi rolls is whether or not it will stick together well. Sushi needs the rice to work like tape, holding everything inside. So, you’ll need a rice that has the ability to stick well, and usually, that’s due to the starch content.

Japonica Rice (or Japanese Rice): This is the most commonly used rice for sushi because of its high starch content. It has a sticky texture that helps the keep everything tightly wrapped in side the sushi rolls.

California Rice: This type of rice has a lower starch content and is not typically used for making sushi because it doesn’t stick as well.

Basmati Rice: This is a long-grain rice commonly used in Indian cuisine, but it is not recommended for sushi as it has a drier, light and fluffy texture. and does not stick together as well as Japonica rice.

What seasonings are good in sushi rice?

Typically, sushi rice is seasoned with rice vinegar. Sometimes, sugar and salt may be added. The vinegar is poured over the cooked rice and stirred in to both flavor and tenderize the rice.

Other seasonings you can add:
Sake
Mirin
Ginger
Kelp
Soy Sauce
Wasabi

You can add these things in small amounts or in place of some of the water in the recipe, or you can lightly season the rice after cooking.

Can I cook sushi rice on the stovetop?

Yes, sushi rice can be cooked on the stovetop, but the Instant Pot provides a convenient and consistent method for cooking sushi rice. If you want to cook your rice on the stovetop, follow the instructions for your package of rice, and be careful not to lift the lid of your pot too much as it’s cooking.

Ingredients for Instant Pot Sushi Rice

You’ll Need:

1 1/2 cups sushi rice
1 1/2 cups water
3 tablespoons rice vinegar

Sushi rice and water next to an instant pot.

How To Make Sushi Rice in the Instant Pot

STEP ONE: Prep the rice. Rinse the rice in a mesh strainer for 2 minutes. Shake to remove as much water as you can.

STEP TWO: Prep the Instant Pot. Place the rice and water into the Instant Pot. Cover and turn to sealing.

STEP THREE: Cook. Set the Instant Pot to the rice setting, turn to high pressure, and set for 12 minutes. Once the time is up do a natural release for 5 minutes then release the steam and remove the cover.

Sushi rice with water in an instant pot before being cooked.

Instant pot valve being turned to sealing.

STEP FOUR: Add the rice vinegar. Drizzle the rice vinegar over the rice in the Instant Pot. Using a wooden spatula at an angle, chop the rice to stir and loosen it from the bottom.

STEP FIVE: Serve. Use the rice as desired.

Top down view of cooked sushi rice in an instant pot with rice vinegar being added.

Top down view of cooked sushi rice in an instant pot.

Helpful Tips and Recipe Notes

It’s important to rinse the rice thoroughly before cooking. This helps to remove excess starch so your rice won’t clump together.
Use a Rice to Water ratio of 1:1 in the Instant Pot for best results. If you want to double or triple the recipe, you can use the same ratio.
Let the rice sit for 10 minutes after cooking to allow it to cool and absorb the flavors from the rice vinegar.
Stir the rice vinegar into the rice very gently so you don’t break or smoosh the grains of rice.

How to Store Sushi Rice:

The best way to store rice is to freeze it, even if you plan to use it the next day. This is the best way to have the freshest tasting, moist rice. If you want to freeze your rice, place it in Ziploc bags or airtight containers while it’s still hot (so it retains its moisture). Allow it to cool, then place the containers in the freezer for up to 2 months.

Sushi rice can also be stored in an airtight container in the refrigerator for up to 3 days. But it will likely reheat a bit dryer than if you froze it.

FAQs

Can I make sushi from brown rice?

Yes, you can use brown rice for sushi. However, it will have a different flavor and texture than Japanese rice, and likely will be more difficult to work with, as it won’t stick together as well.

What’s the best way to reheat sushi rice?

The microwave is a really good way to reheat rice. You want to make sure you keep as much steam in your rice as possible. So, heat your rice covered with plastic wrap and stir every 45 seconds until it’s hot throughout.

You can also reheat your rice in a skillet with a bit of oil. This will result in crispier rice that won’t stick well for making sushi, but it will taste great as a base for a stirfry or other dish.

How to freeze individual portions of rice?

The best way to freeze individual portions of rice is to scoop your portion of rice onto a pre-measured piece of plastic wrap. Then, flatten the rice into a thin brick and wrap at least twice around with the plastic wrap. Place all of your portions in a Ziploc bag and lay the flat in the freezer.

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