How to Make Perfect Sushi Rice in an Instant Pot

Learn how to make perfect sushi rice in your Instant Pot for your favorite nigiri, sushi rolls, and more. This beginner-friendly recipe will guide you through the entire process from rinsing the rice and cooking tips, to seasoning with homemade sushi vinegar, guaranteeing that the taste and texture are spot on from the get-go.

The cooked sushi rice in a light brown ohitsu container with a white spoon on a bamboo mat with the Instant Pot and a potted plant behind.

Although it's possible to make great-tasting sushi rice on the stove an Instant Pot is an even easier solution. Like cooking sushi rice in an electric rice cooker, it removes the guesswork and possibility of failure giving you consistent results every time.

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Why you'll love this recipe

A super easy recipe that guarantees flawless sushi rice every time.
Hands off. Let the Instant Pot cook the rice for you while you make sushi vinegar.
Beginner-friendly recipe with all the information and tips you need to get sticky and fluffy sushi rice from the get-go.

Cooking Sushi Rice in an Instant Pot

Any Instant Pot in working order will be up to the job. Just make sure you consider the size of your Instant Pot and add the minimum amount of water.

Instant pot	Minimum amount of water
3 quart	1 cup
6 quart	1 cup
8 quart	2 cups

Ingredients

Ingredient Notes

Japanese Short-Grain Rice: Often labeled as 'sushi rice' in Western Countries.
Kombu (Optional): Edible seaweed/kelp to add a subtle umami flavor.
Sushi Vinegar: A blend of rice vinegar, sugar, and salt, to season the rice.

Which type of rice is best for sushi?

To make sushi you need Japanese short-grain rice. Its short and plump grains, combined with a high starch content, are what make sushi rice cling together and allow you to form it into perfect rolls and nigiri.

You might see bags of 'sushi rice' at the store. This term seems exclusive, but 'sushi rice' is just Japanese short-grain rice that's been introduced to the Western market. Also known as Japonica rice, this short-grain rice is consumed daily in Japan and served alongside a range of dishes.

Can I use regular rice instead?

This might be tempting, but regular rice, typically long-grain, lacks the stickiness and clinginess of Japanese short-grain rice. It won't hold together in rolls or support toppings. For making sushi you need Japanese short-grain rice.

Where to buy sushi rice?

Japanese short-grain rice, aka sushi rice, is easier to buy than you might think. You're likely to find it in regular stores like Walmart, Whole Foods, and Target.

If you prefer to shop online, Amazon stock the range of brands that you'll find in an Asian grocery store.

Which brand should I use?

If you’re starting out, the brand of sushi rice isn’t a make-or-break decision. I recommend starting with what’s easily available and experimenting as you go along. American brands like Kokuho Rose and Nishiki are accessible, wallet-friendly, and make great sushi (even though they are medium grain).

If you're feeling ready to up your sushi rice game, premium brands like Tamaki Gold and Tamanishiki will give you the ultimate texture and taste.

How much sushi rice do I need to make?

This depends on the amount and type of sushi you will be making. You can use this table as a guide.

Cups/grams	Thick sushi rolls	Medium sushi rolls	Thin sushi rolls	Inside out rolls	Nigiri
¾ (150g)	1	2	4	3	7
1 ½ (300g)	2	4	8	6	15
2 ¼ (450g)	4	6	12	9	22
3 (600g)	5	8	16	12	30
3 ¾ (750g)	6	11	20	15	37

Adapted from How to make sushi rice, by Namiko Hirasawa Chen.

How much water do I need to add?

Sushi rice has a simple ratio of 1:1. Because sushi vinegar is added, the Japanese short-grain rice requires 10-20% less water when it's being cooked to make sushi.

What is kombu?

Kombu is dried seaweed (kelp) that's added to the pot when the rice cooks to add a hint of savoriness.

You won't see it in your average grocery store so you'll need to buy it online or from a Asian grocery store. It's not a must-have, and I have listed it as optional. Although you can make great-tasting sushi rice without it, it does add a nice touch of umami and is recommended if you make sushi often. It also has a long shelf life, staying good for up to a year when stored properly.

Sushi rice seasoning

Sushi vinegar, or Sushi Zu, is added to the cooked sushi rice, to give it the perfect blend of savory, sweet, and tangy flavor. With just three ingredients: sugar, salt, and rice vinegar, it's super easy to whip up while the rice cooks.

Because making your own is straightforward, homemade is your best bet for those occasional sushi nights. It's more budget-friendly and convenient than ready-mixed versions because you can buy rice vinegar at your usual grocery store. Apple cider vinegar also works well as a substitute.

Other tools and equipment

If it's your first time making sushi rice there's no need to splash out on special gadgets right away.

All you need is a sturdy mixing bowl and a wooden spoon to gently fold the sushi vinegar into your perfectly cooked rice.

But, if you find yourself falling in love with sushi making, you might want to consider investing in these tools:

Hangiri. This traditional Japanese tub, crafted from wood, is designed for mixing sushi rice. Its wide, shallow shape helps the rice cool down quickly while soaking up that delicious sushi vinegar.
Rice Washing Strainer: A game-changer for rinsing rice, this handy rice strainer clip I picked up in Japan is both affordable and effective.
Rice paddle: Perfect for folding in sushi vinegar without mushing the rice.

Quick Recipe Video

Step-by-Step Instructions

Washing the rice in a glass bowl with a rice strainer clip attached, on a white background.

Step 1: Rinse the rice until the water almost water runs clear.

An Instant Pot on a white background containing the rinsed rice, water and kombu.

Step 2: Place in the Instant Pot with the correct amount of water and kombu (if using).

Step 3: Cook on high pressure for 2 minutes, then let it naturally release for 10.

The sushi vinegar in a small stainless steel pot with whisk, on a white background.

Step 4: Prepare the sushi vinegar while the rice cooks.

The cooked rice in a hangiri with a white rice paddle, on a white background.

Step 5: Place the cooked sushi rice into a mixing bowl of hangiri and gently mix with the sushi vinegar.

The hangiri containing the cooked rice covered with a damp towel, on a white background.

Step 6: Allow to cool to body temperature before making the sushi. Cover with a damp tea towel if you are not using it straight away.

Expert Tips

Rinse the rice till the water's almost clear. Getting rid of that extra starch is key to avoiding mushy rice.
Skip the sieve or colander. You don't want to end up with broken rice grains. Use a Rice Washing Strainer instead.
Adding the correct amount of water is crucial. Make sure you have a ratio of 1:1.
Remove the rice from the Instant Pot as soon as it's done to prevent it from sticking.
Cool the rice to body temperature before you use it to make sushi.
Cover the rice with a damp tea towel if you are not using it straight away to keep it moist.

Serving suggestions

Once you've got you're sushi rice ready you'll be set to try out all sorts of tasty sushi creations:

People Often Ask

How do I prevent the rice from sticking to the bottom of the pot?

Wash it thoroughly until the water is almost clear to remove excess starch. Then make sure you transfer the rice into a bowl as soon as it's done. If you leave it in the Instant Pot on keep warm mode some rice will stick to the bottom.

What's the best way to store sushi rice?

For the best taste and texture, nothing beats freshly made sushi rice. If you're not ready to roll right away, you can store it in a cool spot with a damp tea towel on top. This keeps it moist for up to 3 hours. Steer clear of the fridge though; it'll only dry out your rice.

What causes mushy sushi rice?

Excess starch caused by not rinsing the rice thoroughly before cooking and adding the incorrect amount of water are the most common reasons.

Can I skip the sushi vinegar?

Sushi vinegar adds a perfect blend of salty, sweet, and sour flavor to your rice. Go without it, and the texture will still be fine, but the rice will taste plain, and bland.

Can I use the rice setting to cook the rice instead of cooking on high pressure?

You can cook white sushi rice using the rice setting but it will take a little longer than cooking on high pressure.

The cooked sushi rice in a light brown ohitsu container with a white spoon, on a white background with a bamboo placement mat and a potted plant behind.

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