Place 2 cups of rice in a fine mesh strainer. Place the strainer over a large bowl and fill the bowl with cold water. Mix the rice around and then drain the water. Repeat this 3-5 times, or until the water runs clear.
Drain the rice fully and place it in the inner pot of your Instant Pot. Add in 2 cups of water and close the valve to "sealed". Set the Instant Pot to high pressure and cook for 10 minutes. Allow the Instant Pot to naturally release (this should take 10-15 minutes).
While the rice is cooking, combine the rice vinegar, sugar and salt and whisk to combine until the sugar is completely melted. If it won't melt, you can place it in the microwave for 15 seconds. Allow it to cool completely.
Once the rice is done cooking, place it in a glass or wooden bowl and mix with the cooled vinegar mixture. Stir to combine and allow to fully cool before using for sushi.
Don't skip rinsing the rice. It's very important - you may receive a burn warning in your Instant Pot if the rice is too starchy.
For best results use sushi rice. This is any short grain and medium starch rice. Calrose, sushi or Japanese style rice will all work as long as they're short grain.
If you don't have rice vinegar, you can use equal parts white wine vinegar or a mix of 3 tablespoons of apple cider vinegar and 1 tablespoon of water.
For every raw cup of rice, you will be able to make approximately 3 sushi rolls. Take this recipe and adjust the portions based on the desired amount of rolls you would like to make.
Calories: 238kcal | Carbohydrates: 52g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 396mg | Potassium: 48mg | Fiber: 2g | Sugar: 2g | Calcium: 10mg | Iron: 1mg