Sushi Rice / Onigiri Balls

Instant Pot Sushi Rice (+ Sushi Bowls!) — June 19, 2019 by Taylor Stinson. This Instant Pot Sushi Rice is the perfect way to cook Japanese short grain rice.

Note: You can cook as little as 1 cup and as much as 2.5 cups without sacrificing quality with no modifications. If cooking more than 2.5 cups, set a timer for 20 minutes after the cooking cycle is complete, then release the remaining pressure manually. Otherwise the rice might be a tad mushy.

What is sushi rice? White short-grain rice used in sushi rolls, seasoned with rice vinegar, sugar, and salt. Some recipes call for brown sushi rice (short grain brown rice), which adds fiber.

Does sushi rice need to be rinsed? Yes. Rinsing removes debris and excess starch; otherwise the starch may bubble up and clog the Instant Pot's venting mechanism. Don't rinse for long — just until the water runs clear (10 to 15 seconds per rinse). Add the rice to a mesh sieve and run under cold water.

Tips for the best sushi rice:

1. Do not use regular white rice to make sushi rice.
2. Rinse the dry rice to remove excess starch that may clog the venting mechanism.
3. Add the oil to the bottom of the pot first to keep the rice from sticking.
4. Don't stir the rice and water once added — this can cause the burn message.
5. Don't stir the seasoning into the cooked rice; instead use a folding motion so you don't crush the grains into mush.
6. To keep rice from drying out, drape a moist paper towel over the bowl until ready to use.

Seasoning:

1. Use rice vinegar; do not use white vinegar.
2. Prepare the seasoning while the rice cooks so it's ready as soon as the rice is done.
3. Dissolve the salt and sugar in the vinegar so the rice is seasoned evenly.
4. Pour the seasoning onto the cooked rice as soon as it finishes and gently fold in.

Method (reconstructed — see companion recipe for exact card): Add a little oil to the pot, then the rinsed rice and water (do not stir). Pressure cook, then natural release. Fold in the dissolved vinegar–sugar–salt seasoning.

Storing: Once completely cool, store in an airtight container in the fridge up to three days. Chilling: Serve sushi rice cold; allow 1–2 hours to cool (spread on a non-aluminum baking sheet to cool faster). Freezing: Possible but not ideal (odd texture on thawing); keeps up to three months in an airtight freezer bag with air removed.

How to use: For sushi rolls or sushi bowls. Topping ideas: shrimp, raw fish or imitation crab; tofu; seaweed salad; nori strips; sesame seeds; sliced avocado; pickled ginger; diced cucumber; edamame; green onions; soy sauce; spicy mayo; roasted sweet potato.