This turned out well this time! I didn’t have much luck when I tried to make this for chirashi, so was glad I got it much better (if still slightly starchy) on the second try. Lots and lots of rinsing is key.
2 cups sushi rice
2 1/3 cup water, plus much more for rinsing
pinch of salt
Cover sushi with water in a large bowl. Swish in a circular motion (I did this close to 60 times, following some guidance on a forum). Then drain rice into a fine mesh strainer. Rinse until liquid is running clearly through rice.
Add ingredients to pressure cooker. Cook on 5 minutes. Let release naturally.