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Rinse the sushi rice under cold water until the water runs clear.
Add the rice and water to the Instant Pot.
Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
Let the pressure release naturally for 10 minutes, then do a quick release.
In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved.
Fluff the rice with a fork and gently fold in the vinegar mixture.
Let the rice cool before using for sushi.