Instant Pot Sushi Rice

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 cup Sushi Rice

1 1/2 cup Cold Water (for cooking )

2 tablespoon Rice Vinegar (Unseasoned )

1 tablespoon Sugar

1 teaspoon Salt

Directions

Place the rice into a mixing bowl and cover with cold water. Clean the rice in the water with your hand, 2-3 times or until the water is clear.

After the rice is rinsed, let the rice drain in a colander or strainer for 5-10 minutes.

Pour in cold water for cooking and the well rinsed & drained rice in Instant Pot. Ensure all the rice is fully submerged in the water. Pressure cook for 5 minutes at HIGH pressure. Allow for a natural pressure release for five minutes before releasing steam manually.

While the rice cooks, mix the vinegar, sugar, and salt in a bowl until blended. Gently heat in microwave or in a pan on stovetop, if needed.Note: Do not bring sushi vinegar to a boil. Mix it well and make sure that the sugar and salt get dissolved in the vinegar mixture.

Transfer the rice to a large container or a bowl and gently spread out the rice with a rice paddle. Slowly & evenly pour the sushi vinegar over the rice. Gently mix the rice with the rice paddle.

That's it your sushi rice is ready to eat!

Nutrition

• Calories: 184 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 589 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 3 g