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Instant Pot Sushi Rice
Instant Pot Sushi Rice
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Make delicious sushi rice in the Instant Pot using the Manual setting for perfect, sticky grains ideal for sushi rolls.
Ingredients:
  • 1 cup Japanese sushi-style rice
  • 1 (2 inch) piece kombu (Japanese dried kelp)
  • 1.25 cups water
  • 3 tablespoons Japanese rice wine
  • 1 tablespoon hon-mirin (Japanese mirin)
  • 0.75 tablespoon white sugar
  • 0.5 teaspoon sea salt
Instructions:
  • Place rice in a multi-functional pressure cooker insert. Add enough water to cover the rice and rinse by mixing in a circular motion. Strain through a sieve until water runs clear after about five rinses. Spread the drained rice on a clean cloth and let it dry for 10 to 15 minutes.
  • Gently wipe the kombu with a damp towel, keeping the white powder for maximum umami flavor. Break off a small piece and place it in a saucepan.
  • Add the rest of the kombu into the Instant Pot along with the rice and 1 1/4 cups of water. Seal the lid securely. Pressure cook on high for 2 minutes following the manufacturer's guidelines. Let the pressure naturally release for 10 to 15 minutes.
  • Follow the Instant Pot manufacturer's natural release method for about 8 minutes. Then, carefully release any remaining pressure using the quick-release method. Unlock and remove the lid.
  • Once the pressure releases, pour in rice wine, hon mirin, sugar, and sea salt in the saucepan. Gently heat on low until sugar and salt dissolve completely, being careful not to bring it to a boil.
  • Gently transfer the rice into a glass or ceramic bowl using a rice paddle, then remove and discard the kombu.
  • Discard the small piece of kombu from the vinegar mixture. Sprinkle it over the rice and mix in with a rice paddle. Stir until the vinegar mixture is fully incorporated and no rice lumps remain. Let it cool to room temperature, using a piece of cardboard to fan the rice if you'd like to speed up the cooling process.

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