Instant Pot Sushi Rice

This Instant Pot sushi rice is my go-to when I want sticky rice without the fuss. It comes out perfectly tender every time and works great for homemade rolls or takeout-style dinners.

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This Couldn’t Be Easier

Making sushi rice in the Instant Pot couldn’t be easier—no more stovetop watching or guessing if it’s done. Just rinse the rice, set the timer, and let the pressure cooker do the work.

The result is perfectly fluffy rice every time, ideal for rolling California rolls or serving with your favorite takeout-style dinners like mango chicken stir fry.

It’s also simple to adjust the water if you prefer a softer texture for curries or casseroles. This method has quickly become my go-to for white rice, just like my easy coconut rice recipe.

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Key Ingredients and Substitutions

White rice: Use any standard short- or medium-grain white rice for the best sticky texture. Long-grain rice like basmati or jasmine won’t work the same way for sushi, but can be used if you’re not aiming for stickiness.
Water: We’ll use it as our base liquid when cooking the rice in the Instant Pot.

How to Make Instant Pot Sushi Rice

draining rice with water for instant pot

Preparation

Measure out 2 cups of uncooked white rice and 2½ cups of water. Rinse the rice under cold water for a couple of minutes, using your hands to swish it around until the water runs mostly clear. Set your Instant Pot to low pressure and have the lid and sealing ring in place.

Step 1 – Add Ingredients to Instant Pot

Transfer the rinsed rice to the Instant Pot insert. Pour in 2½ cups of water, making sure all the rice is submerged and evenly distributed.

Step 2 – Pressure Cook the Rice

Secure the lid and set the valve to the sealing position. Select the Manual or Pressure Cook button and cook on low pressure for 10 minutes.

Step 3 – Naturally Release Pressure

Once the cooking time is up, allow the pressure to release naturally for 10 minutes. After that, carefully switch the valve to venting and open the lid.

Step 4 – Fluff and Serve

Fluff the rice with a fork or paddle. Serve immediately or use it in recipes like California rolls or sushi bowls.

Lynette’s Tip

Be sure to rinse the rice thoroughly before cooking. This removes excess starch and helps the rice cook up with the perfect sticky texture for sushi.

sushi made with instant pot rice on plate with soy sauce

Created by: Lynette Rice

Instant Pot Sushi Rice

Course Dinner

Cuisine North American

Prep Time 5

Cook Time 20

Servings Cups

6 Cups

This Instant Pot sushi rice is my go-to when I want sticky rice without the fuss. It comes out perfectly tender every time and works great for homemade rolls or takeout-style dinners.

Ingredients

▢ 2 Cups uncooked white rice
▢ 2 1/2 Cups water

Instructions

Rinse 2 cups of uncooked rice under cold water for 1–2 minutes, gently stirring with your hand, until the water runs mostly clear. This removes excess starch and helps the rice cook up fluffy.
Add the rinsed rice to the Instant Pot along with 2 ½ cups of water.
Secure the lid. Select the Manual or Pressure Cook setting, adjust to Low Pressure, and set the cooking time for 10 minutes.
When the cooking cycle ends, let the pressure naturally release for 10 minutes (don’t touch the vent). After that, carefully release any remaining pressure and open the lid.
Fluff the rice with a fork and serve warm, or use right away in recipes like California rolls.

Notes

Tip: Be sure to rinse the rice thoroughly before cooking. This removes excess starch and helps the rice cook up with the perfect sticky texture for sushi.

Make Ahead: Make as directed and let cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave with a splash of water to restore softness.

Storing: Let the rice cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.

Freezing: Not recommended for sushi rice, as freezing can alter the sticky texture and make it dry or crumbly when reheated.

Reheating: Reheat in a microwave-safe bowl with a damp paper towel on top. Microwave in 30-second intervals until warmed through.

Variations:

Less Sticky: Use 2¼ cups of water instead of 2½ cups if you’re serving the rice with curries, stir-fries, or casseroles where a fluffier texture works better.
Add Seasonings: Once cooked, mix in a splash of rice vinegar, a pinch of sugar, and a bit of salt if you’re using the rice for homemade sushi rolls.

Nutrition

*Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What kind of rice should I use?

Use plain white rice, preferably a short- or medium-grain variety if you’re aiming for sushi-style stickiness. Long-grain rice like basmati won’t give the same texture.

Can I use the rice setting on my Instant Pot?

You could, but for stickier rice (ideal for sushi), it’s best to follow the manual low-pressure setting as described in the recipe for more consistent results.

Why is low pressure recommended instead of high?

Low pressure gives the rice a more delicate texture, which is perfect for sticky sushi rice. High pressure can make it dense or overcooked.

What if I want less sticky rice for curries?

Reduce the water slightly to about 2 1/4 cups. This will make the rice less sticky and better suited for saucier dishes.

Instant Pot Sushi Rice

This Couldn’t Be Easier

Key Ingredients and Substitutions