Learn how to cook perfect sushi rice in the Instant Pot every time with this simple, fail-proof recipe. Made with short-grain Japanese or California rice, rice vinegar, and a little bit of sugar, sushi rice is easy to make and perfect for sushi rolls and sushi bowls.

If you've ever tried making sushi rolls at home, you know that one of the key steps is perfectly cooked sushi rice. Not only does it hold the roll together, but it also adds delicious flavor.
Cooking sushi rice in the Instant Pot not only saves time but also results to the perfect rice every time.
Ingredients you'll need
To get started, you'll need to following ingredients to make flavorful sushi rice:
- Japanese short-grain white rice
- Water
- White wine vinegar
- Rice vinegar
- Avocado oil - or any other kind of oil
- Cane sugar
- Salt
You'll need the following equipment:
- An Instant Pot (I use both the Instant Pot Duo Mini 3-Quart and Instant Pot DUO 6-Quart with great results)
- Fine mesh strainer to rinse the rice
- Measuring cups and measuring spoons
- Medium-sized bowl
- Wooden spoon
How to make Instant Pot sushi rice
1. Rinse rice: Rinse the sushi rice in a mesh sieve under cool running water for a few minutes. Drain well.
2. Combine ingredients: In the insert of the Instant Pot, combine the water and sushi rice.
3. Pressure cook: Close the Instant Pot lid, set the valve on “sealing”, and cook on high pressure for 10 minutes. Once completed, turn off the Instant Pot and wait 10 minutes to naturally release the pressure. Quick-release any remaining pressure* and remove the lid.
4. Fluff and serve: Using a fork, fluff the perfectly cooked sushi rice. Scoop into a bowl.
5. Prepare the mixture: In a small bowl or in a small saucepan, whisk the white wine vinegar, rice vinegar, oil, sugar, and salt. Mix until the salt and sugar are dissolved. Microwave for 15 seconds, if needed.
6. Combine mixture with rice: Pour over the bowl of cooked sushi rice and gently mix to combine. Use the sushi rice to make sushi rolls or a sushi bowl.
Storing and reheating
To store: A day or two if stored in a sealed container in the fridge, however, it may start to dry out after a short time.
To freeze: While any kind of rice can be stored in the freezer, sushi rice may result in a mushy texture when thawed. For that reason, it's advisable to prepare the amount you'll be using.
To reheat: Warm on a skillet over medium heat.
Frequently asked questions
How do you quick-release the pressure? Quick-release by carefully turning the steam valve to the “Venting” position. Once the steam has completely escaped, the pin will down. Carefully open the lid.
Do you have to rinse sushi rice? Yes, rinse under cool water to remove any unwanted debris from the rice.
What size Instant Pot did you use? I’ve tested this recipe on both my Instant Pot Duo Mini 3-Quart and Instant Pot DUO 6-Quart with great results. However, you may need to tweak how long you cook the rice, based on preference, the size, model, and brand of your pressure cooker.
More Instant Pot recipes
If you enjoy using your pressure cooker, check out these recipes:
- Instant Pot Butternut Squash Soup
- Instant Pot Cabbage
- How to Cook Hard-Boiled Eggs in the Instant Pot
- Instant Pot Broccoli
- Instant Pot Beets
Looking for other rice recipes to make in the Instant Pot? Check out Basmati rice, black rice, brown rice, and jasmine rice.
Did you make this Instant Pot Sushi Rice recipe? Leave a comment below and rate the recipe to let us know how it turned out. Be sure to tag me on Real + Vibrant’s Instagram to show me what you made.
Ingredients
- 1 cup Japanese short grain white rice
- 1 cup water
- 2 tablespoons white wine vinegar
- 2 tablespoons rice vinegar
- 1 tablespoon avocado oil
- 1 tablespoon cane sugar
- ¼ teaspoon salt
Instructions
- Rinse the sushi rice in a fine mesh strainer under cool running water for a few minutes. Drain well.
- In the insert of the Instant Pot, combine the water and sushi rice. Close the Instant Pot lid, set the valve on “sealing”, and cook on high pressure for 10 minutes. Once completed, turn off the Instant Pot and wait 10 minutes to naturally release the pressure. Quick-release any remaining pressure* and remove the lid.
- Using a fork, fluff the perfectly cooked sushi rice. Transfer to a bowl and set aside.
- In a small bowl or in a small saucepan, combine the white wine vinegar, rice vinegar, oil, sugar, and salt. Mix until the salt and sugar are dissolved. Microwave for 15 seconds, if needed.
- Pour over the bowl of cooked sushi rice and gently mix to combine. Use the sushi rice to make sushi rolls or a sushi bowl.
Ericka says
i have made this recipe every week since discovering it about 2 months ago. IT IS PERFECT.
Sapana Chandra, MS, CHC says
I'm so happy to hear that, Ericka, thanks for sharing!
Mel says
First time sushi-maker here, this rice was PERFECT. The only substitution I made was using monk fruit sweetener instead of sugar - it was great.
Sapana Chandra, MS, CHC says
So happy to hear, Mel!
Catherine says
Delicious!
Andrea says
Fantastic recipe-followed exactly (except used olive oil as that’s what I had) and it comes out perfect every time! My husband LOVES sushi rice and it’s been so nice to make this for him at home!
Gina H says
I made this exactly as described, came out perfectly!
Benjamin says
I’m leaving a five star review because the recipe and method deserves it.
It deserves it because I made it by following the recipe and method.
Please don’t mislead people with a five star review if you have not followed and made the recipe.
luz maria esquer says
This recipe trully is amazing, my friends have tried it and loved it. I want other people to try it but dont have an instant pot, is there a way you can add instructions for regular pots?
Scott Fishburn says
We're having a sushi-making party tomorrow night, and the rice has always been a challenge the few times I've tried it. Now that I have the Instant Pot, I tried this as a "test run" before the party tomorrow. Seems like the texture is perfect and the rice glissens when it's done, but the vinegar is a bit too strong. Tomorrow night I'll adjust the seasoning a bit and report back. Also, for a party of 8, well, really 10 when you consider 4 of them are teenagers that love sushi, I'll need to make sure to make enough rice with enough time to get it to cool properly. I'm guessing 5 cups of rice may be needed. I hope my Instant Pot can handle that, but I'll probably do it in two separate batches. I'll let you know how it turned out.
Sarah says
Just perfectly done and seasoned for our sushi making parties at home. Thank you for making it so easy! Believe it or not we use 5 cups of sushi rice so we have enough!
Jodi says
This made the best sushi rice we've ever had! Texture and taste were just perfect. Thank you!
Rebecca says
I've never thought of making sushi rice in the instant pot, but now I need to. You make it look easy
Veena Azmanov says
Thanks. Surely helpful and best used for awesome and yummy recipes.
Erika says
This is a great recipe! The rice turned out great!
Dannii says
Why have I never thought to do sushi rice in the instant pot? Such a great idea and I will give it a try soon.
Emmeline says
This might just be the reason I finally get an instant pot... sushi rice, come on! Bring on all the poké bowls at home!
Tanya says
I used this rice for my first attempt at making homemade sushi rolls last week. I was pleased with the results and am making it again tonight for our Fat Tuesday feast before Lent begins. Thank you for taking an otherwise daunting ingredient and making its preparation easy and foolproof!
Sapana Chandra, MS, CHC says
Thanks for your feedback, Tanya! So glad to hear you enjoyed this recipe.
Ashley says
Great recipe. Here are some tweaks that worked well for me:
-substitute avocado oil for toasted sesame seed oil for flavor
-boil the vinegar solution for a couple minutes then let cool completely before adding to rice
-I only used about 3/4 of the vinegar solution
-lay rice out into a flat dish and cut the solution in with a spatula or flat wooden spoon
-fan the rice or let it cool completely (it got stickier the more it cooled) before using
Maria says
The rice came out with the perfect consistency by following the instructions.
I skipped the sugar and avocado oil, and used seasoned rice vinegar and I really liked the flavor.
It was so easy!!
Thank you Sapana, this is going to my favorites, I can’t wait to have a “build your own sushi” party.
Chelsea says
So much flavor in this rice! And it was easier than I thought it would be.
Sapana Chandra, MS, CHC says
So glad to hear, Chelsea! Thanks for your feedback.
Irina says
Sometimes it is a challenge to make sushi rice, but not with your recipe. Bookmarking for later! Thanks!
Sapana Chandra says
So glad to hear, Irina! Thanks for sharing.
Lisa | Garlic & Zest says
I've never actually made my own sushi, consequently haven't thought about how to make sushi rice... I had no idea what went into it. I don't think I want to start rolling sushi, but I'll be a nice piece of sashimi atop this rice with some ginger, wasabi and pickled veg would be a dynamite meal.
Sapana Chandra says
That sounds like a delicious combo and the perfect meal, Lisa! Thanks for sharing.
Andrea Metlika says
I've always had trouble getting my sushi rice just right. I think with this recipe I'll finally get it right.
Sapana Chandra says
Excited for you to try it out, Andrea!
Emily Liao says
Thanks for sharing this! I've always wanted to learn how to make sushi rice, so perfect timing 🙂
Sapana Chandra says
Can't wait to hear what you think, Emily! Thanks for stopping by.
Dannii says
We love making our own sushi, but I never thought to use my instant pot to make the rice. Great idea!
Sapana Chandra, MS, CHC says
Thanks, Dannii!
Caitlin says
I've always been so intimidated by making sushi at home but I came across searching how to make the rice and it was perfect! Loved the flavoring especially.
Sapana Chandra, MS, CHC says
So glad it turned out perfectly for you! Thanks for sharing your feedback.