Learn how to make the most fluffy and sticky Sushi Rice with this simple recipe. Use this quick and easy no-soak method for sushi rolls, poke bowls, or as a side dish.
Place sushi rice in a fine mesh strainer and rinse rice under running water for 2-3 minutes, or until water runs clear.
Stovetop: Bring water and rice to a boil, reduce heat to a simmer, cover the pot with a lid, and simmer for 20 minutes.
Rice Cooker: Add rinsed rice and water to a rice cooker and cook on a white rice setting.
Instant Pot: Add rice and water to Instant Pot and cook on low pressure for 12 minutes. Let Instant Pot release pressure naturally.
Combine cooked rice and sugar-vinegar mixture and toss until rice is well coated. (It will be slightly wet but will dry out as it cools.)
Use to make rolls or serve it up in a vegetarian sushi bowl.
To Store: Keep in an airtight container in the refrigerator for up to 5 days.