This Instant Pot Sushi Rice is another fool-proof Instant Pot recipe to add to your dinner rotation. It's made with just 4 ingredients in less than 30 minutes. Serve in rice bowls, homemade sushi, or my salmon sushi bake!
If your sesame seeds aren't already toasted: Pour sesame seeds 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. Remove from heat and set aside.
Combine rice and water in the instant pot. Secure the lid, switch the valve to the "sealing" position, 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. Repeat, if necessary, until sugar and salt are completely dissolved. Set aside.
When the timer on the instant pot beeps, allow to naturally release for 10 minutes before carefully switching the valve to the "venting" position and manually releasing the rest of the pressure.
Remove the lid and fluff rice with a fork or spoon. Pour in the vinegar mixture and sesame seeds (if using) and mix to fully coat the rice in the vinegar seasoning.
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.
Follow the instructions in the above post to make homemade sushi rolls.