Sushi rice seems like one of those deceptively simple dishes. You want the rice to be tender. You want each grain to be a glossy individual and yet a part of the moist, sticky whole — without turning into a wet mushy lump. And you want it to be sweet, but not too sweet. It’s a bit of a balancing act, but it’s easier than you think, and this foolproof Instant Pot recipe from us here at Gelson's Market makes it a snap to pull off.

Once you’ve nailed it, what fun you’ll have: Sushi rice has such a wonderful, chewy texture, and its mild, tangy sweet flavor complements every lush piece of fish, vegetable, or sauce you put on it. A nice, plump rice ball is also a fun snack all by itself or dipped in a little soy sauce and wasabi.

Our tip: Kids love playing with and eating sushi rice — it’s such satisfying finger food, as we adults know too. Make up a batch and let them roll their own rice balls. Better yet, give them mini sandwich cutters, so they can make animal shapes and whatnot. Crazy cute!

Yield: 2 cups

Ingredients You Will Need

1 cup short-grain white rice (sushi rice)
1 cup water
3 Tbsp rice wine vinegar
1 Tbsp mirin
1 tsp sugar
Pinch of salt

Directions for How to Make Instant Pot Sushi Rice

1. In a mesh strainer, rinse the sushi rice under cold water, swishing your hand through it in a circular motion, until the water runs clear. Set it aside and let it drain for 30 minutes. Note: this step rinses off some of the starches, so your rice cooks more consistently.
2. Transfer the rice to the bowl of your Instant Pot. Add the water and stir to mix the rice and water.
3. Close and lock the Instant Pot, and set it to cook on low pressure for 12 minutes with natural pressure release.
4. While the rice cooks, add the vinegar, mirin, sugar and salt to a small ball and whisk together until the sugar dissolves.
5. Transfer the rice to a large bowl. Add the vinegar mixture by pouring it over a spatula — which you want to move from side to side, so that the liquid sprinkles evenly over the rice. Use the spatula to cut the mixture into the rice, allowing the grains to stay intact.
6. Allow the rice to cool until you can barely feel any heat coming off it. It helps to flip it (not mix it!) a few times while it’s cooling.
7. Serve it while it is still lukewarm. If you have leftover rice, wrap it tightly in plastic wrap and store it in the refrigerator for no more than a day.