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.
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!
- 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 added 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 and kimchi sushi rolls!
- 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
- 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.