Ingredients:

  • 2 cups (400g) Japanese short-grain rice (sushi rice, not jasmine or long-grain)
  • 2 ¼ cups (530ml) cold water (for Instant Pot) / 2 ½ cups (590ml) cold water (for Stovetop)
  • ¼ cup (60ml) rice vinegar (unseasoned)
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5g) salt
  • Optional: 1 piece (2-inch) kombu seaweed (for added umami – remove before cooking)

Instructions:

  1. Place rice in a large bowl and cover with cold water. Swirl gently with your hand. Drain water through a fine-mesh sieve. Repeat this process 5-6 times, until the water runs mostly clear. This removes excess starch for better texture.
  2. Place the washed rice in the sieve and let it drain for 30 minutes. This allows the rice to absorb moisture evenly.
  3. Add the drained rice and 2 ¼ cups of cold water to the Instant Pot. Add the kombu (if using). Cook on HIGH pressure for 5 minutes, followed by a 10-minute natural pressure release. Release any remaining pressure manually.
  4. Add the drained rice and 2 ½ cups of cold water to the saucepan. Add the kombu (if using). Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
  5. In a small non-metal bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are completely dissolved.
  6. Transfer the cooked rice to a large bowl (wooden bowl if you have one). Gently pour the sushi vinegar mixture over the rice. Using a rice paddle or wooden spoon, gently cut and fold the vinegar into the rice, being careful not to mash the grains. Spread the rice evenly in the bowl.
  7. Use a fan (if you have one) to cool the rice quickly, while continuing to gently fold and separate the grains. This helps to create the perfect slightly sticky texture. Cool to lukewarm before using.