Measure 2 cups short grain sushi rice. Put them in a sieve and run them under cold water for around 2 minutes or until the water runs clear. Let them drain and dry a little for around 2 to 3 minutes before adding them in the instant pot.
Add 2 and 1/4 cups water and 2 cups sushi rice in the instant pot and cook it on low pressure for 10 minutes.
Once the time is up, let the rice release the pressure naturally for around 10 minutes or so.
In the mean time add 1/4 cup seasoned rice vinegar, 2 tbsp. sugar and salt in a glass bowl. Microwave it for around 1 minute until the sugar and salt dissolve.
Once the time is up, remove the rice into a glass bowl or plastic bowl only. Add the seasoned vinegar to the rice and using a plastic rice spoon keep stirring the rice with a light hand until the rice absorbs the vinegar solution and becomes sticky.