Instant Pot Sushi Rice

• servings: 6 servings
• active time: 10 minutes
• total time: 18 minutes

Ingredients

2 cups sushi rice (Japanese short-grain rice)

2 cups water

2 tablespoons seasoned rice vinegar (see notes above if using unseasoned rice vinegar)

Directions

Place rice into a fine mesh colander.

Rinse rice under cold water until water runs clear. You can also rinse the rice in a large bowl with water, drain, and repeat until water is clear.

Drain rice in a colander and allow the rice to continue draining/drying for 10-15 minutes.

Place the dried rice in the Instant pot with 2 cups water.

Seal the lid on the Instant Pot and cook on high pressure for 5 minutes, then natural release for 3 minutes before doing a quick release.

Spread the rice over a sheet of parchment paper or on a large baking sheet to help it cool faster.

Sprinkle the seasoned rice vinegar evenly over the top. If you don't have seasoned rice vinegar, see notes.

Mix in with a rice paddle to help distribute the vinegar.

Serve immediately or place in a large bowl covered with a damp towel at room temperature for up to 3 hours.

Nutrition

• Calories: 229 kcal
• Total Fat: 0.3 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.2 g
• Sodium: 8 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 2 g
• Total Sugars: 0.002 g
• Protein: 4 g