Optional: rinse rice until the water is clear. I like to do this like they do in the Japanese restaurant videos on YouTube: swish in a strainer in a big bowl of water, and change out the water a couple of time. The agitation and not-just-letting-the-water-run aspects make me feel better about it. I have no idea if it is more effective or a better use of water or what. Let it dry for a few minutes in the strainer.
Add the rice and measured water to Instant Pot and use either a) the rice setting (or low pressure) for 12 minutes, or b) high pressure setting for 0 minutes. For either of those options, once the pressure-y part is done, follow natural release method: allow about 10 minutes before degassing.
Meanwhile, in a small bowl - combine white vinegar, rice vinegar, salt, and sugar. Maybe microwave for 1 minute, maybe not, then stir until completely dissolved.
Transfer rice to a large bowl, add vinegar mixture and gently mix well to combine.
Let it cool some or all the way. Use in your favorite ways. Enjoy!
