Basic Sushi Rice

This super simple sushi rice recipe is ready in a flash. Keep extra in the fridge for on-the-fly sushi rolls, or as the base of fresh lunch bowls. Don't skimp on the seasoning as the vinegar and sugar combination makes this rice positively delectable.

Cuisine

Asian

Course

Dinner, Lunch, Side Dish

Difficulty

Easy

Duration

30 Minutes

Diet

Halal, Vegan, Vegetarian

Cooking Technique

Instant Pot Duo Crisp, Instant Pot Pro, Instant Pot Pro Crisp, Instant Pot Pro Plus, Instant Pot Ultimate Lid, Pressure Cook

Keywords

30 minutes, 6 servings, asian, cook 20 min, cups water, dinner, easy, halal, instant pot, Instant Pot Culinary Team, instant pot duo crisp, instant pot pro, instant pot pro crisp, instant pot pro plus, instant pot ultimate lid, lunch, prep 10 min, pressure cook, rice vinegar, salt, side dish, sushi rice, the basics, vegan, vegetarian, white sugar

Prep Time

10 min

Cook Time

20 min

Servings

6 Servings

Ingredients

2 cups sushi rice
2 1/4 cups water
4 tbsp rice vinegar
2 tbsp white sugar
1 tsp salt

Instructions

Rinse the sushi rice in a fine mesh colander under cold water until the water runs clear, about 2-3 Minutes. Alternatively, fill a medium sized mixing bowl with cold water. Add sushi rice, swirl, strain out the water and repeat the process at least four times.
Add rinsed, dry sushi rice to your Instant Pot along with 2 1/4 cups of cold water. Stir to combine.
Pressure cook the rice on Low for 10 Minutes.
Once cooking time is over, allow the Instant Pot to naturally release for 5 Minutes on the keep warm setting. After 5 Minutes, flip the valve to release any residual steam.
While the rice is cooking, prepare the seasoning. In a small mixing bowl, combine 4 tbsp rice vinegar, 2 tbsp white sugar, and 1 tsp salt. Mix to dissolve.
Pour seasoning mixture over the cooked sushi rice, gently folding and fluffing the rice.
Allow rice to cool on a plate before forming for sushi, or keep warm in the Instant Pot until ready for use.