Instant Pot Seasoned Sushi Rice

This super simple sushi rice is perfectly cooked in a pressure cooker and seasoned with rice vinegar, agave, and salt. It’s ideal in any recipe requiring seasoned sushi rice.

This Instant Pot Seasoned Sushi Rice is probably the #1 most important ingredient in sushi. If your rice is too wet, hard, or mushy, your sushi roll is underwhelming – regardless of the delicious fillings you have stuffed within.

I have used this Instant Pot Seasoned Sushi Rice so many times over the years. I use it in every single sushi roll, sushi stack, sushi bowl, and poke bowl I create and enjoy. It may not be the most traditional method or list of ingredients, but it is simple, quick, and delicious.

I love how super easy it is to make this sushi rice in a pressure cooker or rice cooker. The reason I like cooking my sushi rice in my Instant Pot is because it always turns out PERFECT. every. single. time. And since sushi rice plays such a role in and can impact the quality of your sushi roll, I opt for the tried and true method.

I’d like to talk a little bit about the types of sushi rice available.

It’s important to use traditional short grain or medium grain sushi rice since it contains more starch and will result in a stickier rice that adheres well to the nori. Many people recommend rinsing the sushi rice in water until it runs clear.

Admittedly, I rarely rinse my sushi rice and have learned that it’s not as necessary when using a pressure cooker. Feel free if you have the time and want the very best sushi rolls.

Traditional white sushi rice only takes four minutes on high pressure with a natural release. If you’re using brown or black rice, you’ll need to cook it for twenty minutes on High Pressure with a natural release. Regardless of the type of rice you choose, if you follow these simple steps, your sushi rice will magically turn out perfect.

Don’t worry, I give all the props and credit to my Instant Pot.

The good news about cooking your rice is this gives you ample time to prepare your remaining ingredients.

Slice the cucumbers, avocado, smoked carrots, beets, asparagus, peanuts, chives, faux crabmeat (hearts of palm), etc. Then, I like placing all of my ingredients around the permitter of a large cutting board. This allows me plenty of workspace to create my delicious sushi rolls.

This includes a wrapped sushi mat, halved nori sheets, your seasoned sushi rice, and a small bowl filled with water and paper towel. It also includes whatever fillings you are using, as well as sesame seeds to sprinkle on to your sushi rice.

When you have everything set up this way, you have easy access to every ingredient when you want it. It also keeps your workspace clean and organized.

Once the pin drops to indicate pressure is fully released, carefully remove the lid. Using a wooden or plastic paddle or spoon, stir in the rice wine vinegar, agave syrup, and a dash of salt.

You can use sugar or maple syrup in leu of agave if you prefer. I just enjoy the neutral flavor of agave in this recipe. Also, I usually omit the salt since I tend to enjoy my sushi rolls with soy sauce. However, if you aren’t using soy sauce, you’ll want to include it.

I recommend transferring your sushi rice to a smaller bowl or dish to make it easier to work with.

Then cover your sushi rice with a wet cloth or paper towel. This serves two purposes. First, it keeps the rice warmer for a little longer. But second and most importantly, it prevents your sushi rice from drying out and getting hard. Good seasoned sushi rice should be sticky, moist, and soft.

Now that your Instant Pot Seasoned Sushi Rice is ready to go, what will you create with it?

If you’re looking for some inspiration or recipes, please my Vegan Philly Roll, Tropical Crunch Uramaki, California Vegan Sushi Roll, Green Veggie Maki, Peanut Avocado Sushi Roll, and Mango Roll (coming soon, I promise!!!).

If you don’t have a bamboo rolling mat or just aren’t interested in making a sushi roll, consider making my Spicy Salmon Sushi Stack or a sushi bowl. No nori or sushi mat is required.

If you want or need to prep the day before, you certainly can. Make and season the sushi rice and cut the nori sheets into halves. Have everything just about ready to go. The next day, take the rice out of the refrigerator about an hour before you’re ready to make the sushi rolls. You can also warm your rice again. 

While you’re here, may I share my two cents about application and rolling?

I like applying the sushi rice evenly on a half sheet of toasted nori, then sprinkling sesame seeds on top before flipping it over. Once rolled up, the rice remains on the outside, creating a perfectly rolled uramaki or inside-out sushi roll.

As I’m sure you’ve noticed from all the inside-out sushi roll photos, it’s my favorite method for a few reasons. Primarily, it results in more seasoned sushi rice with lots of little colorful toasted sesame seeds which adhere nicely to the rice’s surface. I also think it look scrumptious!

Though, if you prefer, you can also roll your sushi with the rice inside. You’ll just need to moisten the nori to secure the edges properly.

I hope you enjoy this Instant Pot Seasoned Sushi Rice as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 1 cup medium grain sushi rice
• 1¼ cup water
• 2 Tbsp rice vinegar
• 1 Tbsp agave or maple syrup*
• Dash of salt

Instructions

• Rinse the sushi rice in water until it runs clear. (See note.)**
• In an Instant Pot, combine 1 cup of medium grain sushi rice and 1¼ cup water.
• Cook on high pressure for 4 minutes for white rice (or 20 minutes for brown or black sushi rice.)
• Allow to release naturally, about 10 minutes.
• Remove the lid and add in vinegar, agave, and salt.
• Keep warm and covered with a damp towel while you prepare your sushi. 

Notes

* I prefer using agave in this sushi rice since it has a more neutral flavor.

** Most sushi rice recipes instruct you to rinse your rice until it runs clear.  This creates perfect rice.  If you don’t have time, you can skip this step.  The rice will still work great.

Also, traditional white sushi rice only takes 4 minutes on high pressure with a natural release. If you’re using brown or black rice, cook it for 20 minutes on High Pressure with a natural release.

This recipe makes about 8-10 half uramaki sushi (inside-out) rolls or 4-5 whole maki sushi rolls, depending on how much rice you use on each roll.