- 1 cup short grain rice
- 1 cup cold water
- 1 2×2-inch pieces Kombu seaweed, broken in half
- 3 Tablespoons Unseasoned Japanese Rice Vinegar
- 1 Tablespoon Aji-Mirin
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- Rinse Sushi rice gently in a mesh strainer placed in a bowl swirling the rice with your fingers. Repeat till water is clear; up to 7-8 times.
- Let rice drain well in a mesh strainer.
- Prepare the Kombu by wiping carefully with a moist towel. Do not remove the white coating as this provides all the delicious flavor.
- Add Rice to Instant Pot with water and one piece of the Kombu. Ensure all the rice is covered with water. Add the cover and set to Sealing. Set the Instant Pot to High Pressure for 0 minutes or 1 minute if your Instant Pot does not have 0 minutes option.
- It will take approximately 10 minutes for pressure to be reached. Once the cooking time is up, use the natural release method for 20 minutes. Turn venting knob to vent to release any remaining pressure. Remove lid carefully and place aside. Gently transfer rice to a non-metal bowl.
- While the Rice is cooking, place the other piece of Kombu in a saucepan and combine with the Rice Vinegar, Aji-Mirin, salt and sugar. Heat on medium-low heat until all ingredients come together. Do not boil. Set aside to cool.
- When 5 minutes are remaining on the natural release, remove the Kombu from the vinegar mixture and place the saucepan in ice water to cool.
- Pour the vinegar mixture over the rice making sure to cover all the rice. Using a flat spoon or rice paddle to pour the vinegar mixture onto can help distribute the rice evenly when pouring. Break up the rice gently by using a cutting motion at a 45 degree angle with your rice paddle to distribute all the vinegar mixture over the rice and use a piece of cardboard or a magazine to fan the rice and speed cooling. You could also use a small fan to cool the rice.
- Once cooled to room temperature, your sushi rice is ready to use or serve. If not using immediately, cover bowl with a damp towel to keep rice moist.
- Do not soak the rice, it will become waterlogged and mushy. The rice is fragile so handle with care to avoid breaking the grain.
- Sushi rice is best used right away. It can be stored 3-5 days in the refrigerator. Rice will be drier than when consumed fresh.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side dish
- Method: Instant Pot
- Cuisine: Japanese
- Diet: Vegan
Keywords: sushi rice in instant pot, pressure cooker sushi rice, how to make sushi rice