How To Make Sushi Rice

1. Run cold water over the sushi rice in a fine mesh strainer for 1-2 minutes, shaking a few times. Drain well.
2. Add rice and water to the Instant Pot. Turn the valve to sealing. Cook on high pressure for 10 minutes. Then natural release for 10 minutes. Quick release any remaining pressure immediately (so as to not overcook the rice). Transfer to a bowl.
3. Meanwhile, make the sushi vinegar. Whisk rice vinegar, sugar and salt in a microwave safe bowl. Microwave for 30-45 seconds, whisking again, until sugar has completely dissolved (you can also do this on the stove top). Let cool to room temperature.
4. Pour the seasoned vinegar over the rice. Use a rice paddle or silicone spatula to fold the rice to coat, gently so as to not smoosh.
5. Cover with a damp paper towel touching the rice to help prevent drying out. Let cool in the fridge or at room temperature until ready to use. Use it for sushi bowls, sushi cups, sushi rolls etc!

Stovetop Method:

1. Add rice and water to a saucepan. Cover with a tight fitting lid and set heat to medium-high heat. Once water has reached a simmer, reduce heat to medium-low and cook, covered, for 15 minutes. Turn off the heat and let the rice sit for about 10 minutes or until the water has absorbed.