For the best flavor, use high-quality Japanese sushi rice. Short-grain rice is essential for the right texture. Don't skip rinsing the rice! This step removes excess starch, preventing the rice from becoming mushy. The white powder on the kombu is called 'mannitol' and is essential for umami flavor. Do not wash it off. Adjust the amount of vinegar mixture to your taste. Some prefer a more subtle flavor. Fanning the rice while it cools not only speeds up the process but also helps create a glossy sheen on the rice.
Instant Pot Sushi Rice
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS16
Unlock the secret to perfect sushi rice with this effortless Instant Pot recipe. Achieve tender, separate grains with the ideal sticky texture for crafting exquisite sushi rolls, all in a fraction of the time. Enough for about 3 standard rolls.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Fiber1 g
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Protein2 g
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Sodium198 mg
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Sugar3 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Rinse the Rice: Place rice in the Instant Pot insert. Add water to cover and rinse by swirling the rice. Drain through a sieve. Repeat until the water runs clear (about 5 rinses). Spread the drained rice on a clean cloth to dry for 10-15 minutes. (Prep time: 20 minutes)
02
Step
5 mins
Prepare the Kombu: Gently wipe the kombu with a damp towel, leaving the white powder intact for umami. Break off a small piece and set aside in a small saucepan.
03
Step
17 mins
Cook the Rice: Place the remaining kombu in the Instant Pot with the rice and 1 1/4 cups water. Secure the lid, ensuring it's locked. Select 'Manual' (or 'Pressure Cook') on high pressure and set the timer for 2 minutes. Allow 10-15 minutes for pressure to build. (Cook time: 2 minutes, Pressure build: 10-15 minutes)
04
Step
8 mins
Release Pressure: Let the pressure release naturally for about 8 minutes. Carefully release any remaining pressure using the quick-release method. Unlock and remove the lid. (Natural release: 8 minutes)
05
Step
5 mins
Make Vinegar Mixture: While the rice cooks and pressure releases, combine rice wine vinegar, hon mirin, sugar, and sea salt in the saucepan with the small piece of kombu. Heat over low heat, stirring until the sugar and salt dissolve completely. Avoid boiling. (Prep time: 5 minutes)
06
Step
2 mins
Combine Rice and Vinegar: Gently transfer the cooked rice to a glass or ceramic bowl using a rice paddle. Discard the larger piece of kombu from the Instant Pot.
07
Step
3 mins
Season the Rice: Remove and discard the smaller kombu piece from the vinegar mixture. Sprinkle the vinegar mixture evenly over the rice. Use the rice paddle to cut and fold the mixture into the rice until well incorporated and no lumps remain.
08
Step
25 mins
Cool the Rice: Allow the seasoned rice to cool to room temperature. For faster cooling, fan the rice with a piece of cardboard. (Cooling time: 20-30 minutes)
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RECIPE REVIEWS
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Clementina Tromp
Jun 30, 2025Thank you for sharing this recipe! My family loved it.
Ferne Weissnat
Jun 25, 2025The instructions were clear and easy to follow, even for a beginner like me.
Cielo Rohan
Jun 24, 2025The rice was perfectly cooked and had a wonderful flavor. I will definitely be making this again.
Einar Connelly
Jun 16, 2025I was skeptical about the Instant Pot method, but it's so much easier and faster than the traditional stovetop method.
Amy Morissette
May 21, 2025This recipe is a game-changer! My sushi rolls have never been so perfect.