Sushi rice in the Instant Pot, is 1:1 water ratio actually right?

May 5, 2026
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Saw a few threads discussing the use of an Instant Pot to cook sushi rice. The ratio that is recommended in most discussions is a 1:1 ratio of rice to water. For sushi rice, the recipe is to take 2 cup of rinsed rice and add 2 cups of water to the Instant Pot. Cover and pressure cook the rice for 12 minutes with the Rice program on low pressure.
What method do people use to release the pressure? Natural release throughout the entire process? Quick release right away at the end of the cook? Both methods (NPR for 10 minutes then QR the rest)? For sticky rice such as sushi rice, I would think that natural release would produce the best texture. Quick release is faster, but the claim is that the rice will still come out proper if you properly rinsed the rice prior to cooking.


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The 1:1 ratio is correct for the Instant Pot because it’s a sealed environment. When cooking on the stove, you lose some of the water to steam, so you would need more water.
 
NPR for the full 10 minutes. I’ve made this rice hundreds of times and I always use NPR. The alternative releases the starchy water all over the valve on the pot. I make this rice for sushi rolls.
 
lol 12 minutes on low pressure for 2 cups of rice? Why not overcook the rice to perfection? Mine is 4 minutes on high pressure, 10 minutes of NPR.
 
lol 12 minutes on low pressure for 2 cups of rice? Why not overcook the rice to perfection? Mine is 4 minutes on high pressure, 10 minutes of NPR.

High pressure is not recommended for sushi rice because it can ruin the rice grains. That is why there is a low pressure setting for sushi rice. Do not give people bad advice on how to cook their rice.