Jump to Recipe Knowing how to make really good rice will get you
pretty far in life, just sayin. Instant Pot sushi rice is a great way to get consistently excellent results with minimal fuss. Or use this recipe on the stovetop! It's easy, promise. Why we love this recipeI'm a die-hard sushi fan. Making sushi is a delicate art, and most times I'm very happy to leave it to the experts. But that doesn't mean there isn't room to play. When you know how to make really good sushi rice at home, there's so much you can do in between visits to your favorite Japanese restaurant. Instant Pot sushi rice is:
Plus, you can use the exact same recipe on the stovetop if you prefer. What you'll needHere's all you need to make Instant Pot sushi rice (or to make it on the stovetop). Rice
Additional ingredients
Whether you're making Instant Pot sushi rice or cooking it on the stovetop, it's easy to get a good result once you get the hang of a few techniques. You can see the whole process in action in the video that accompanies this post.
Expert tips and FAQsHere are my best tips for buying rice and making Instant Pot sushi rice. If you have additional questions, feel free to ask them in the comments below, and I'll add the answers to this section over time. What is the best rice to buy for sushi? For sushi rice, buy the regular short-grain Japanese rice called uruchimai. Uruchimai means ordinary rice. The grains are plump and starchy, which helps the grains stick together gently when making sushi. There are several cultivars of uruchimai, but koshihikari is the most sought-after. Luckily it's become much easier to get this rice in the U.S., whether imported or domestically grown. Some of the more-available, less-expensive brands of rice sold for sushi in the U.S., such as Botan Calrose and Nishiki, are actually medium-grain cultivars of Japonica rice. They're less-prized but will work just fine too, and they may well be what you've encountered in your everyday sushi restaurants. Next, look for the term shinmai or new crop on the bag, or ask about it. This means that the rice is from the first crop of the season to be harvested, and it's supposed to be plumper and moister and have a fresher, sweeter taste than subsequent crops. Important note: Don't confuse uruchimai rice with the other type of Japanese short-grain rice called mochigome // sweet rice // or glutinous rice. This is the rice used in sweet preparations like mochi and other Japanese sweets, as well as snacks like rice crackers. It's not a good choice for making sushi. Where can I buy rice for sushi? If you are lucky enough to have a local Japanese or Asian grocery, go there! You're likely to find several good options, along with someone to answer any questions you may have. If not, you're more and more likely to be able to find at least one brand of short-grain rice for sushi-making in regular American supermarkets. Or shop our Amazon affiliate links. Here are some good choices: Super-premium
brands Easily available brands Other good American
brands Truth be told, I am happy to use ANY of these brands when making sushi, sushi bowls, and poke bowls at home. My sushi-making skills are not pro-level, so although we LOVE making and eating homemade sushi, I don't feel I need to use the best of the best rice. 🙂 What is kombu, and should I use it? Ooh, you guys. Kombu is a type of seaweed that's super-high in umami. You've very likely benefitted from it many times without even knowing it, since it's one of the main ingredients in dashi, the stock used to make miso soup. Placing a little piece of kombu into cooking water adds a subtle umami flavor that makes sushi all the better. It's optional when making sushi rice, but if you have some, I recommend using it. Can you make this dish in advance? You can make it up to about an hour in advance and keep it covered with a damp
towel, but it's best used fresh if making sushi. How do I store leftovers? You can keep leftovers in a tightly sealed container in the fridge for up to a week. Use leftovers for bowls rather than sushi. How to serve sushi riceThis recipe is delicately flavored and easy to love, so you can think of it as a versatile component of easy meals. Got raw or cooked vegetables and a little leftover protein? Serve it over a bowl of Instant Pot sushi rice and call it dinner. (For the record, it would be more traditional to serve a rice bowl with the rice cooked this way but not seasoned with the vinegar mixture. But I love the additional flavors and usually dress it up regardless of its final destination.) That said, here are some of our favorite ways to use it:
Bonus: Pair it with an app and a drink!
Prep Time 10 minutes Cook Time 15 minutes Additional Time 1 hour Total Time 1 hour 25 minutes Ingredients
Instructions
Notes
Nutrition Information:Yield:4Serving Size:1Amount Per Serving: Calories: 138Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 417mgCarbohydrates: 29gFiber: 0gSugar: 7gProtein: 2g Welcome! I’m Carolyn Gratzer Cope, and Umami Girl is your guide to a life well-lived. UG is a lifestyle site for curious, thoughtful people who seek to make every day a little special and have a great time doing it. We're brimming with real talk about the things that matter most — family, food, home, and adventure — and I hope you'll love digging in. Read More… Reader InteractionsWhat is the sushi rice setting on rice cooker?Cook the rice according to the “white rice” setting on the rice cooker. When the rice has finished cooking, evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice. It is now ready to be used for sushi.
What is the water to rice ratio for sushi rice?The rice to water ratio should be 1:1. If you are cooking more than 500g of rice, reduce the amount of water. You should not need to drain the rice after cooking. Before cooking, rinse the rice in a sieve under cold water until the water runs clear.
How do you use rice in an instant pot?Add wet rice, water, oil, and salt to your Instant Pot and stir once to combine. Step 2Lock lid and set the steam valve to “sealing” position. Press the “rice” button or set on manual for 5 minutes. When the timer goes off, let rice sit for 10 minutes, then quick release pressure.
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