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.
Rinse the sushi rice in water until it runs clear. (See note.)
In an Instant Pot, combine 1 cup rinsed 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.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.