Ingredients
2 cups short-grain Japanese rice
2 cups water
¼ cup white wine vinegar
¼ cup rice vinegar
1 ½ tsp salt
2 Tbsp sugar
Instructions
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Rinse the rice: Place the rice in a fine mesh strainer and rinse under running water for about 2 minutes until the water runs clear. Let the rice drain and dry for 2–4 minutes.
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Cook the rice: Add the rinsed rice and 2 cups of water to the Instant Pot. Cook on the rice setting or low-pressure mode for 12 minutes. Once finished, allow the pressure to release naturally for 10 minutes.
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Prepare the vinegar mixture: In a small bowl, combine the white wine vinegar, rice vinegar, salt, and sugar. Heat in the microwave for 1 minute, stirring until completely dissolved.
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Season the rice: Transfer the cooked rice to a glass or non-metal bowl. Using a wooden spoon, gently fold in the vinegar mixture, ensuring all the rice is coated without breaking the grains.
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Cool and serve: Let the rice cool to room temperature before using it in sushi rolls, poke bowls, or other dishes.
Notes
- Rinsing is essential: Proper rinsing removes excess starch and prevents gummy rice.
- Use appropriate tools: A wooden spoon and glass bowl help preserve the rice texture and prevent unwanted reactions with vinegar.
- Vinegar flavor: It may seem like a lot, but this creates authentic sushi rice flavor.
- Drying the rice: Let the rice sit for a few minutes after rinsing to ensure it isn’t overly wet before cooking.
- Prep Time: 5 min
- Cook Time: 22 min