Prep the rice. Rinse the rice in a mesh strainer for 2 minutes. Shake to remove as much water as you can.
1 1/2 cups sushi rice
Prep the instant pot. Place the rice and water into the instant pot. Cover and turn to sealing.
1 1/2 cups sushi rice, 1 1/2 cups water
⭐️Cook. Set the instant pot to the rice setting, turn to high pressure, and set for 12 minutes. Once the time is up do a natural release for 5 minutes then release the steam and remove the cover.
Add the rice vinegar. Drizzle the rice vinegar over the rice in the instant pot. Using a wooden spatula at an angle, chop at the rice to stir and loosen the rice. Use as desired.
3 tablespoons rice vinegar
Notes
Reminders
Chop the vinegar into the rice instead of stirring
Store at room temperature until cooled. Cover with damp towel if not using immediately. Not recommended to freezer or store longer than 24 hours in the fridge. CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.