Basic Sushi Rice


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