Instant Pot Sushi Rice
This Instant Pot Sushi Rice recipe is the best way to make this Japanese dish. Learn how to make sushi rice and different ways to use it!
Servings: 4 servings
Calories: 517kcal
Ingredients
- 2 tbsp canola oil
- 2 cups short-grain Japanese sushi rice
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 1 tsp salt
Topping ideas for sushi bowls
- Cooked shrimp
- Imitation crab
- Raw tuna or salmon
- Cucumber, diced
- Avocado, sliced
- Seaweed strips (nori)
- Sesame seeds
- Edamame
- Soy sauce
- Spicy mayo
Instructions
- Rinse rice under cold running water for 1-2 minutes to remove excess starch. Add canola oil, rice and water to Instant Pot in that order. Do not stir. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 10 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 10 minutes.
- Do a natural pressure release, waiting about 10 minutes until pressure gauge drops on its own. Open the lid when pressure gauge has dropped and the lid opens easily.
- Mix vinegar, sugar and salt into rice and let cool for about 1 hour in the fridge. Meanwhile, prepare toppings for your sushi bowls. Add rice to bowls and use toppings of choice. Serve and enjoy!
Video
Notes
Dissolve the sugar and salt in the vinegar then fold it into the freshly cooked rice.
Make the sushi rice ahead of time so it has plenty of time to chill.
Use your sushi rice to make customizable sushi bowls or even fresh sushi rolls if you’re feeling fancy!
Store the leftovers in the fridge for up to 3 days.
Nutrition
Calories: 517kcal | Carbohydrates: 92g | Protein: 19g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 1062mg | Potassium: 360mg | Fiber: 6g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 7.3mg | Calcium: 103mg | Iron: 3mg