Rinse the sushi rice completely before cooking it. The water should be clear when completed.

Add the rinsed rice to the pressure cooker and then add your water.

Close and lock the pressure cooker lid and press the manual button and add 7 minutes to the timer. It will cook this rice at 7 minutes on high pressure. It's important to know that it does take some time for the machine to gain pressure. It may sit there for a few minutes until the pressure builds and then it will start the countdown once it's at the right temperature.

Once the machine beeps it will automatically go to a natural release method. Let the timer run for 5 minutes then turn the steam release valve to release the remaining pressure. BE CAREFUL not to place your hand on top of the machine or else you could burn yourself when the pressure releases. Your hand should be out of the way when you hit the valve to release the pressure. This part was scary at first but once you get the hang of it, releasing the pressure safely comes naturally.

Now stir in the rice wine vinegar, sugar and salt but don't over stir it or else it can become mushy.

Spread the rice out on a flat surface pan to allow it to cool. I let it cool about 10 minutes or so before I started making my sushi rolls.