Instant Pot Sushi Bowls
This Instant Pot Sushi Rice is the perfect way to cook Japanese short grain rice, along with an easy way to build your own sushi bowls.
⏱️ Prep: 5 min🍳 Cook: 20 min
Nutrition
per per serving517
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 2 tbsp | 30 ml | canola oil |
| 2 cup | 480 ml | short-grain Japanese sushi rice |
| 2.5 cup | 600 ml | water |
| 0.33 cup | 79 ml | rice vinegar |
| 0.25 cup | 60 ml | sugar |
| 1 tsp | 5 ml | salt |
Instructions
Prep Time: 5 mins | Cook Time: 20 mins | Resting time: 1 hr | Total Time: 1 hr 25 mins. Course: Side Dish. Cuisine: Asian. Keywords: japanese, sushi bowl, sushi rice, vinegar. Servings: 4. Calories: 517 kcal.
Topping ideas for sushi bowls: cooked shrimp; imitation crab; raw tuna or salmon; cucumber, diced; avocado, sliced; seaweed strips (nori); sesame seeds; edamame; soy sauce; spicy mayo.
- Rinse the rice under cold running water for 1–2 minutes to remove excess starch. Add the canola oil, rice and water to the Instant Pot in that order. Do not stir. Place the lid on and make sure the valve is set to seal.
- Press the pressure cook button and set to high, then cook for 10 minutes. The Instant Pot will take about 10–15 minutes to come to pressure, then pressure cook for the 10 minutes.
- Do a natural pressure release, waiting about 10 minutes until the pressure gauge drops on its own. Open the lid when the gauge has dropped and the lid opens easily.
- Mix the vinegar, sugar and salt into the rice and let cool for about 1 hour in the fridge. Meanwhile, prepare the toppings for your sushi bowls. Add the rice to bowls and use the toppings of choice. Serve and enjoy!