Perfectly Sticky Sushi Rice (Instant Pot & Stovetop)
Learn how to make perfectly sticky, seasoned sushi rice at home. This easy recipe works on the stovetop or in an Instant Pot.
- Prep10 min
- Cook25 min
- Total35 min
- DifficultyEasy
- Servings4
Making sushi rice at home is easier than you think. The key is rinsing the rice well to remove excess starch, then cooking it until tender and sticky.
Once cooked, the rice is seasoned with a simple mixture of rice vinegar, sugar, and salt. This gives it the classic tangy flavor that pairs perfectly with fresh fish and vegetables.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the rice in a fine-mesh strainer and rinse under cold water, rubbing the grains with your hands, until the water runs clear. Drain well.
- Transfer the rinsed rice to a medium saucepan or a rice cooker. Add 2 cups of water and bring to a boil over high heat. Once boiling, cover the pot, reduce the heat to the lowest setting, and cook for 15 minutes.
- Remove the pot from the heat and let it sit, covered, for another 10 minutes. Do not lift the lid.
- While the rice rests, combine the rice vinegar, sugar, and kosher salt in a small microwave-safe bowl. Microwave for 30 seconds, then stir until the sugar and salt dissolve.
- Transfer the cooked rice to a large bowl (or leave it in the pot). Gently fold in the vinegar mixture using a large rubber spatula, taking care not to mash the rice.
- Spread the seasoned rice onto a baking sheet and let it cool to room temperature. The rice will become sticky as it cools. Store leftovers in an airtight container in the refrigerator for up to one week.
💡 Tips
- Use short-grain sushi rice for the best sticky texture.
- Do not stir the rice while it cooks; this can make it gummy.
- To speed up cooling, spread the rice on a baking sheet and fan it gently.
Inspired by a recipe from My Kitchen Escapades