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A close up of instant pot sushi rice in a black bowl with a plate of sushi behind it.
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Perfect Instant Pot Sushi Rice

Perfectly cooked and seasoned sushi rice made in minutes with the help of your instant pot! It's sticky, flavorful, and great for homemade sushi or poke bowls.
Course Side Dish
Cuisine American, Asian, Japanese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 261kcal
Cost $10

Equipment

Ingredients

  • 2 cups sushi rice SEE NOTES
  • 2 ½ cups water
  • ¼ cup rice vinegar
  • 2 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • 2 tablespoon toasted sesame seeds optional

Instructions

  • If your sesame seeds aren't already toasted, pour them into a small dry skillet and toast them over medium-low heat for 3 to 5 minutes, stirring occasionally so they don't burn. Seeds are done toasting when they are fragrant and golden brown. Set them aside.
  • Combine rice and water in the instant pot. Secure the lid, switch the valve to"sealing," and pressure cook on high for 5 minutes. Turn off the keep warm setting.
  • Meanwhile, in a small microwaveable bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds, then mix to dissolve. Microwave another 30 seconds and mix again. Set it aside.
  • When the timer beeps, allow the instant pot to naturally release for 10 minutes before carefully switching the valve to "venting" and manually releasing the rest of the pressure.
  • Remove the lid and fluff the rice with a spoon. Pour in the vinegar mixture and sesame seeds (if using) over the rice and mix to fully combine.
  • Serve perfect instant pot sushi rice as the base of homemade poke bowls, wrapped in homemade sushi, or as a side dish to your favorite protein, like teriyaki salmon.

Storage

  • To store: Allow cooked and seasoned instant pot sushi rice to cool completely before scooping into an airtight container. Store in the refrigerator for up to 6 days.
    To reheat: The rice may lose some of its stickiness when stored in the refrigerator. You may not be able to use it to roll sushi the next day since the dryness will cause the rolls to fall apart.
    However, the leftover rice will still be just as delicious as the base of a shrimp poke bowl or served as a side dish with dinner. Simply drizzle a small amount of water over the rice and heat it up in the microwave until it's soft and warm.
    To freeze: Freezing is not recommended.

Notes

  1. Sushi rice is a Japanese short to medium-grain rice with a higher starch content than Jasmine or Basmati rice. Because of this, it gets much stickier, making it the best rice for rolling sushi or making poke bowls. Opt for brands like Nishiki or Botan for authentic flavor and texture.
  2. Follow the instructions in the above post to make homemade sushi rolls.

Nutrition

Calories: 261kcal | Carbohydrates: 55g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 204mg | Potassium: 60mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Calcium: 37mg | Iron: 1mg