Making sushi rice the traditional way is already super easy, but using an Instant Pot makes the process even easier! You can get that perfectly sticky consistency every time. When my kids are begging for Spam musubi or a quick California roll, I just whip out this recipe and they will be enjoying their snacks in no time!
How to Make Sushi Rice in the Instant Pot
For this easy sushi rice recipe, you only need 3 ingredients: dry sushi rice, water, and seasoned rice vinegar. That’s it! Just rinse the rice, allow it to drain, then cook rice in the Instant Pot with water for 5 minutes. Let it natural release for a few minutes then do a quick release. Sprinkle the rice with the rice vinegar and let it cool. Now your sushi rice is ready to roll (no pun intended)!
The Perfect Rice for Making Sushi Rolls
Not just any rice will work for sushi rolls. To make this rice you need actual sushi rice or something very similar. Sushi rice is a Japanese short grain rice that cooks up to be more sticky than a medium or long-grain rice. The longer the grain, the less sticky it becomes. Calrose rice can be a decent substitute, although it is considered a “medium grain” variety of rice. It still cooks up to be plenty sticky to make a decent roll. In fact, I prefer using Calrose rice in this recipe when making sushi bowls because you still get the sushi rice flavor but it’s not quite as clumpy and sticky. Either way, avoid using long-grain rice varieties, such as Jasmine rice, brown rice, or basmati rice altogether. You may get the flavor you are looking for, but you won’t be able to achieve the correct texture.
Homemade Seasoned Rice Vinegar
Can’t find seasoned rice vinegar? No problem! It’s so easy to make your own. Honestly, I prefer the taste of my homemade seasoned rice vinegar over the store-bought but the store-bought kind is just so convenient. If you would like to make your own, combine ¼ cup rice vinegar, 1-2 tablespoons sugar (depending on how sweet you like it), and 1 teaspoon salt. Microwave for 20 seconds and stir until the sugar and salt dissolves. Allow it to cool completely before adding it to the rice. Use the same amount as listed in the recipe below.
Tips for Making Instant Pot Sushi Rice
Add Kombu (dried kelp): If you want to make this recipe more authentic, you can add a little 2×2 square of dried kelp to the Instant Pot while cooking. It’s kind of hard to find so most of the time I just leave it out. Use it Right Away: Sushi rice is best when used within a few hours after making it. You can keep it at room temperature for up to 3 hours before serving but I usually serve it as soon as it is cooled to room temp. Storing Leftovers: If you do have leftovers, you can keep it them an airtight container for a day or two. Any longer than that and it will dry out too much. When re-heating, put the rice in a microwave-safe bowl and break apart the clumps of rice. Sprinkle a little water over the top and then place a plate over the bowl to help create steam. Microwave for 30 seconds at a time until warm. We want to hear from you! Please leave a review. Rate and Review
