Kitchen notes · a little help before you start
Instant Pot Sushi Rice
Instant Pot Sushi Rice is made with Sushi Rice, Rice Vinegar, and Cold Water.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Follow the pressure release
Complete the pressure-release sequence before opening the cooker.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Get to know the ingredients
Sushi Rice
In the method: Place the rice into a mixing bowl and cover with cold water.
Cold Water (for cooking )
In the method: Place the rice into a mixing bowl and cover with cold water.
Rice Vinegar (Unseasoned )
In the method: Place the rice into a mixing bowl and cover with cold water.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 cup Sushi RiceIngredient note
Source: 1 1/4 cup Cold Water (for cooking )Ingredient note
Source: 2 tablespoon Rice Vinegar (Unseasoned )Ingredient note
Source: 1 tablespoon SugarIngredient note
Source: 1 teaspoon Salt
How to make it
0 of 6 steps completeMake room for Instant Pot Sushi Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
That's it, your sushi rice is ready to eat!
A little more help as you go
Prepare the pan
Follow the pan-heating step before adding its ingredients.
Follow the microwave stages
Use the settings, sequence and checks specified for the microwave.
A few questions you might have
What should I prepare first?
Set out the instant pot. Start with this step: Place the rice into a mixing bowl and cover with cold water.
Which preparation step should I plan for?
Complete the pressure-release sequence before opening the cooker.
What happens at the end?
That's it, your sushi rice is ready to eat!
Is there another preparation step to plan for?
Follow the pan-heating step before adding its ingredients.
Additional recipe notes
Tips for perfect sushi rice: Use good-quality Japanese short-grain rice. They are readily available in local Asian grocery stores and on Amazon. Pour vinegar over the hot rice so that it turns out nice and shiny. Carefully add the vinegar to the rice and gently spread it with a rice paddle. Overstirring will mash the rice.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pipingpotcurry.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.