In a small bowl, mix together 1/4 cup of rice vinegar, 2 tbsp sugar, and 2 tsp kosher salt.
Mix until completely dissolved. If it’s not dissolve, you can heat it up on the stove top to help it come together.
Rinse and drain the sushi rice at least 5 times in cold water or until the water runs clear.
Add rice and water to the Instant Pot and press manual, setting the Instant Pot for 10 minutes.
When the Instant Pot beeps, let the IP Natural Pressure Release, this can take up to 20 minutes before the pin drops.
When done, pour the vinegar seasoning onto the rice.
To combine, “cut” the rice with your rice paddle. Mixing the rice in a circular motion will mush the rice. Cut down the rice until the grains have separated. Allow it to cool before using if you wish (when making sushi bowls, I use it warm).
Instant Pot Sushi Rice https://carmyy.com/instant-pot-sushi-rice/