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Instant Pot Sushi Rice
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4.22 from 38 votes

Instant Pot Sushi Rice

This Instant Pot Sushi Rice is the perfect way to cook Japanese short grain rice - get this foolproof recipe, along with an easy way to build your own sushi bowls!
Prep Time5 mins
Cook Time20 mins
Resting time1 hr
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: Asian
Keyword: japanese, sushi bowl, sushi rice, vinegar
Servings: 4 servings
Calories: 517kcal


  • 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


  • 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!



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