Ingredients:

  • 2 cups (400g) high-quality short-grain Japanese rice
  • 2 cups (475ml) cold filtered water
  • 1/4 cup (60ml) unseasoned rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon sea salt

Instructions:

  1. Place rice in a fine-mesh strainer and rinse under cold running water for 2-3 minutes, agitating with fingers until water runs clear. Drain thoroughly for 5 minutes.
  2. Add the rinsed rice and filtered water to the Instant Pot inner pot, ensuring the rice is submerged in an even layer.
  3. Secure the lid and set to Manual/Pressure Cook on HIGH for 5 minutes. When the timer finishes, allow a Natural Pressure Release (NPR) for 10 minutes.
  4. Whisk rice vinegar, sugar, and salt in a small bowl until dissolved.
  5. Transfer hot rice to a wide non-reactive bowl. Drizzle the vinegar mixture over the rice and use a wooden rice paddle to incorporate using a 'slicing' and 'folding' motion.