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.
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Notes
Most sushi rice recipes call for short grain rice, and that's definitely ideal. However, if you can't get your hands on short grain rice, medium grain will still get sticky enough to make cohesive sushi rolls. I've even used long grain white rice, in a pinch.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.To reheat, add the leftover rice and 1-2 tablespoons of water to a microwave-safe container, and warm, covered, on high until it's heated to your liking. Use a fork to fluff and serve, so you can leave any excess water behind.I do not recommend freezing. Frozen rice can get a really wonky texture when you thaw it, in my experience.