Instant Pot Sushi Rice

Rice & Water 1:1 ratio

1/2 cup of rice per sushi roll

Rinse rice under cold water until water runs clear. Drain well.

Place half a sheet of kombu in Instant Pot.

Add rice to Instant Pot. Add cold water. Stir & kinda shimmy so the rice is distributed evenly in the pot.

Select “Rice” setting (low pressure) & start.

Once the rice is done, turn off the “keep warm” function. Let the Instant Pot release naturally for ten minutes, then quick release.

While the rice is cooking, prepare the sushi vinegar. For 1.5 cups of dried rice:

• the other half of the kombu
• 6 TBSP rice wine vinegar
• 4.5 TBSP sugar
• 1.5 tsp kosher salt 

Combine the ingredients in a small saucepan and heat until the salt & sugar are dissolved.

Transfer the rice to a 13x9 glass Pyrex Casserole.

Have a fan situated to blow gently over the rice.

Sprinkle the rice with the vinegar mixture, and then fold gently, using a cutting motion.