Combine the rice, water, vinegar, and agave nectar in your Instant Pot. Stir to combine.
For white rice: Cook at high pressure for 5 minutes, then do a natural release (10-15 minutes).
For brown rice: Stir in an extra ¼ cup of water, then cook at high pressure for 22 minutes, then do a natural release (10-15 minutes).
For a brown-white mix: Cook at high pressure for 22 minutes, then do a natural release (10-15 minutes).
The cooking time listed for this recipe is for white rice, the type my family prefers in our sushi, and it includes the 10 minute natural pressure release. The total time for brown rice or a rice blend is 37 minutes, since it cooks longer in the pressure cooker.
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, though I don't think long grain brown rice will work well for sushi rolls.
Calorie information is for white rice, since that's the most popular.
Prep Time 6minutes
Cook Time 13minutes
Total Time 18minutes
Course Side Dish
Keyword instant pot sushi rice, pressure cooker sushi rice
Instant Pot sushi rice recipe from Glue & Glitter, https://www.glueandglitter.com/pressure-cooker-sushi-rice/