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4.86 from 21 votes

Instant Pot Sushi Rice

Make the Best Instant Pot Sushi Rice! Super tasty Japanese short grain rice recipe that yields amazing texture. Each rice grain retains its structure, plump, and separated offering a satisfying firm bite; slightly sticky but not mushy, or gooey; beautiful shiny gloss, with deliciously balanced flavors.
Servings 4 - 6
Total Time 40 minutes



  • Rinse Sushi Rice: Rinse 1 cup (230g) short grain rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is very clear (repeat 6 - 8 times).
    *Pro Tips: Be very gentle & careful while rinsing the rice. Avoid running tap water directly on the rice. Try your best to rinse quickly and don't let the rice soak in the water for too long to prevent the rice from absorbing too much moisture.
    Drain rice really well on a mesh strainer for 5 - 10 minutes.
  • Make Sushi Vinegar: While the rice is draining, make sushi vinegar. Add 2 ½ tbsp (37.5ml) Japanese rice vinegar, 1 tsp (6g) fine table salt, 1 tbsp (14g) granulated sugar, and 1 (2g) 4" long kombu in a saucepan.
    Warm up the vinegar mixture over low heat.
    *Pro Tip: The sushi vinegar doesn't need to be hot. We just need to melt the sugar and salt into the vinegar mixture. Make sure to mix well.
    Turn off the heat, then set aside the sushi vinegar to cool. Let the kombu continue to steep in the vinegar mixture.
  • Pressure Cook Sushi Rice: Add ⅛ tsp (0.5g) dashi powder (optional) to Instant Pot. Pour in 1 cup (250ml) cold water and the well rinsed & drained rice. Ensure all the rice is fully submerged in the water.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 0 minutes, then 20 minutes Natural Release. Remove the lid carefully.
  • Fluff & Add Sushi Vinegar: When there are around 5 minutes left on the "20-minutes natural release", cool the sushi vinegar by placing the saucepan in a sink filled with cold tap water. Once cooled, remove the kombu from the sushi vinegar.
    Gently transfer the rice to a Hangiri or large container. Gently spread out the rice with a rice paddle.
    *Pro Tip: Be very careful not to crush the rice because this may break the rice grain or make them mushy! Try using a slicing motion at a 45° angle.
    Slowly & evenly pour the sushi vinegar on every rice grain.
    *Pro Tip: You can pour the sushi vinegar on the rice paddle to give it a more even spread.
    Gently mix the rice with the rice paddle.
    *Pro Tip: We used a portable fan to cool the rice to room temperature simultaneously to give the sushi rice a shiny texture.
  • Chill & Serve Sushi Rice: When the sushi rice is chilled to room temperature, use them to make your favorite sushi, Chirashi don, or more! Enjoy~


1) Calrose Rice: If you're using Calrose Rice, follow the instructions here
2) Rice Vinegar: Make sure you're using Japanese Unseasoned Rice Vinegar, NOT "Seasoned" Rice Vinegar or Sushi Vinegar. Different brands of rice vinegar can vary in acidity level, flavors, and aroma, so be sure to adjust accordingly.
3) Cooking More Sushi Rice: The following amount of sushi vinegar is for 1 cup of sushi rice. If you want to cook more sushi rice, adjust sushi vinegar ingredients proportionally using the same ratio.
4) Keeping Sushi Rice Fresh & Moist: If you are prepping other ingredients, cover the rice container with a wet towel to keep the sushi rice moist and fresh.
Author: Amy + Jacky
Calories: 292kcal


Calories: 292kcal | Carbohydrates: 65g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 781mg | Potassium: 58mg | Fiber: 2g | Sugar: 4g | Calcium: 5mg | Iron: 3mg