Instant Pot sushi rice is incredibly easy to make. Learn how to make sushi rice in the pressure cooker, plus idea for how to use it.
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The main thing that has always held me back from making my own sushi at home wasn't the actual making of the sushi rolls. It was making the rice.
Making the rice then waiting for it to cool just felt so time consuming. By cutting down the cooking time in the Instant Pot, homemade sushi is a lot less of a production.
Once I figured out how to make Instant Pot Sushi Rice, that all changed. This recipe is quick and easy!
Ingredients
- sushi rice - Traditionally, you'd use short grain rice to make sushi rice, because it gets stickier. Stickier is better for making sushi rolls, and if you can find short grain or sushi rice, by all means, go for it!
- seasoned rice vinegar - This gives sushi rice its tangy flavor. Do not substitute.
- agave nectar - Agave adds a little bit of sweetness to your sushi rice. I don't recommend substituting.
Over the years, I've used medium and even long grain white rice to make sushi rice, and it has worked fine. Short grain is best, but if you can't find it, you have options.
How to make sushi rice in the Instant Pot
Making sushi rice on the stovetop doesn't have to be difficult or time-consuming, but it's even quicker and easier in the Instant Pot. For an authentic sushi rice recipe, I recommend checking out Chopstick Chronicles.
To make Instant Pot sushi rice, just toss your rice, seasoning, and water into the pot, bring to pressure, and you're good to go.
I know that traditionally, you add your liquid sweetener and rice vinegar at the end of cooking, but I have always it all to the pot from the jump, and it works just as well in sushi rolls.
If you do want to make more traditional sushi rice, add the vinegar and agave after cooking instead.
How to use cooked sushi rice
There are lots of fun things you can make with your Instant Pot Sushi Rice!
- Sushi Rolls - Duh, right? I have a recipe for Kale Salad Sushi rolls that you make crunchy in the air fryer. No air fryer? Try my tofu sushi!
- Sushi Burritos - Think of a sushi burrito as a bigger sushi roll that's easier to make. The slightly different technique leaves room for more delicious fillings!
- Sushi Bowls - We eat soooo many sushi bowls in this house! Pile on the rice, top with sliced sheets of nori, avocado, green onion, and edamame or crispy baked tofu.
- Onigiri - These are balls of sushi rice, that you stuff with deliciousness and finish off with a piece of seaweed. Vegetarian Times has a recipe to get you started. You can really stuff it with anything, so get creative!
- Spring Rolls - Sweet, sticky sushi rice is a tasty addition to your favorite spring roll recipe.
- Sushi Burgers - Sushi rice is the "bun" for this super fun sushi-themed sandwich situation. Like with onigiri, I recommend using white sushi rice for this recipe.
How to store and reheat it
Sushi rice is best used right away, but if you do have leftover, you can store it in an airtight container. It will keep for around 3 days in the refrigerator. It will dry out a bit in the fridge, and we'll address that in the reheating method below.
I do not recommend freezing. Frozen rice can get a really wonky texture when you thaw it, in my experience.
To reheat, my preferred method is the microwave. Add the leftover rice and a tablespoon or two of water to a microwave-safe container, and warm, covered, on high until it's heated to your liking. Use a fork to serve, so you can leave any excess water behind.
Instant Pot Sushi Rice
Ingredients
- 1 ½ cups white rice - See note.
- 1 ½ cups water
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon agave nectar
Instructions
- Combine the rice, water, vinegar, and agave nectar in your Instant Pot. Stir to combine. If you prefer, you can hold off on adding the vinegar and agave until after cooking. I have always added it before, but it's more traditional to add it at the end of cooking.
- Cook at high pressure for 5 minutes, then do a natural release (10-15 minutes). If you didn't add the vinegar and agave yet, add it now, mixing well.
Julia
Probably the mixed results for this recipe is that you have two different directions. First you list essentially one cup rice to 2 cups water in the ingredients list, which I believe is in error. In the description you say 1 cup rice to 1 cup water, a bit extra for brown- which is more traditional ratios for rice in the instant pot.
Becky Striepe
Hmm that's a good point. Maybe there's a clearer way to list the ratios out. Thank you for the feedback, Julia!
Alan
I also followed the instructions for brown sushi rice and the end result was porridge. Guess it depends on the brand or specific type of rice.
Becky Striepe
Oh no! What type of brown rice did you use?
Megan
We made this recipe with brown rice, and when we opened the pot, there was lots of water. We did 22 minutes and then 15 minutes on the release. I wonder what we did wrong?
Becky Striepe
That is very strange! I've made this many times with brown rice without issues. Was the rice itself was cooked fully? I am wondering if your pot's sealing ring wasn't seated properly. Does yours turn easily when you gently try to rotate it? They can get jostled out of place with use, causing problems like undercooked food and leftover water like you're describing.
Bud
If I make half again as much, do I need to increase the cooking time? And if I make double the recipe?
Love this recipe, tastes great makes great rolls!
Becky Striepe
I'm so glad to hear that you're enjoying it! The cooking time should remain the same. Just be sure not to fill your pot past the fill line.
Sarah De la Cruz
This rice is one of our family's weekly staples! I turns out perfectly every single time!!!
Amy
I keep getting the burn error message every time I attempt to make sushi rice. Any tips on how to avoid this?
Becky Striepe
Oh no! I'm sorry this is happening. You might try not stirring, but I'm not totally sure. I haven't had that happen with this recipe, even during testing, so it's hard to say. :(
Matt
It might help to really scrub out the instant pot vessel- even a tiny bit of food burned on to the bottom will heat differently and make the burn notice more likely.
Becky Striepe
Ooh this is good to know! I have another IP recipe that someone said gave them the burn notice, and I was stumped, because we make that recipe once a week with no problems. Thank you for taking the time to comment, Matt!
Julia Stearns @ Healthirony
I had a similar sushi rice at a restaurant recently and found myself craving it and wondering if I could recreate it today.
Becky Striepe
Enjoy it, Julia!
Dreena
I may get kicked out of the vegan club because I don't like sushi (!!!) but this post reminds me to use my instant pot for cooking rice more. I always, always cook it stovetop. Thx for the post!
Becky Striepe
Ha! I won't judge. More sushi for meeee!
Cadry
Ah, another reason I need an Instant Pot! Your rice looks great, and as always, your videos show how simple it really is to make.
Becky Striepe
Thank you, Cadry! I do think you'd love an IP. Makes everything so quick and easy!
Kristina
I LOVE sushi rice< even if I'm not making anything with it! great to know I can make it in my pressure cooker, WOOT!
Linda Weinberger
I just am trying to cooking it right now in my instant pot. I know vegans do not eat honey, but I am using honey. I hope it comes out okay. I am excited to look at the sushi bowl recipes since I have not had luck making sushi rolls. Actually maybe because I did have the sushi rice. Just finished making it. I used the brown short grain rice. I thought it would come out more sticky than it did.
Linda weinberger
Now I know why my rice was not that good. I read the instructions wrong. I use a 1 1/2 cups of brown short grain rice instead of a cup. It makes sense my rice was dry and a little hard. I will try. Again.
Linda w
Jenn
I've never made sushi at home, but I do make rice all the time. And as much as I love my Instant Pot, I never think to use it for rice. It's such a habit to just grab a pot and and turn on the stove. Next time, I'm going to remember this and try it in the Instant Pot!
Becky Striepe
It's so easy! We use the IP for grains the most!
Amy Katz from Veggies Save The Day
YES! I am so excited about this post! I have always struggled with figuring out the rice vinegar/agave when making sushi rice. I always make rice in my Instant Pot, so this is so perfect! I'll be checking out all the other recipe links you mentioned too. Thank you so much!!
Becky Striepe
Yay! Enjoy, Amy!
Dianne
There are parts of Asia that have lived for hundreds of years on white rice, so it's not a terrible choice. Thanks so much for linking to my spring roll recipe! This rice would taste great in them!
Mary Ellen | VNutrition
Ooh, I need to get back into making sushi - your video has me craving it now. I also need to get on the instant pot craze. I'll totally be making sushi rice this way from now on, it looks so easy!
Becky Striepe
We use our IP so much! I thought it would be for beans, but I use it most to make yogurt and grains.