Whether you want to make sushi bowls or sushi rolls, you’ll love this super simple recipe for Pressure Cooker Sushi Rice!
Cooking rice can be tricky. A lot depends on personal and cultural preferences, and even if we could all agree on the “perfect rice”, the altitude of your location, the hardness of your water, and the age and dryness of the rice may all play a role in the results obtained.
|Duration||less than 15 min|
|Cook Time||7 minutes|
|Servings||18 sushi pieces|
White Rice or Brown Rice?
My family prefers white rice to brown, and for a long time, I worried that I was making an unhealthy choice for my guys. Jordyn Cormier at Care2 argues that if you’re eating an otherwise healthy meal, though, white rice is really just
- Rinse the sushi rice well, rubbing it around in the strainer as the water passes through. Rinse until the water runs clear (about 3 minutes). Measure the rice and cooking water carefully
- To the inner pot, add the rinsed rice and water and mix to evenly distribute the rice. Close and lock the lid of the Instant Pot.
- Cook for 7 minutes at high pressure.
- When cooking time is up, count 5 minutes of Natural pressure release. Then, quick release the rest of the pressure slowly using the valve. Even if all of the pressure is naturally released before the 5 minutes are up keep the lid closed the entire time. Otherwise, release any remaining pressure slowly using the valve.
- Stir the rice-wine vinegar into the rice handling it delicately without over-working it.
- Tumble the rice into a large wooden bowl or wooden cutting board and smooth-out into an even layer.
- Let cool for about 10 minutes, and it’s ready to be used to make sushi! Cool the cooked sushi rice by spreading in an even layer in a wooden bowl or cutting-board.
To make sushi
- Line-up the rolling mat and the sheet of noiri.
- Spread rice to the left and right edges leaving a finger-width space at the top and the bottom of the nori without rice (this will help it stick closed),
- Arrange the ingredients in the middle of the rice in a horizontal line to the edges – if the ingredients are not straight, arrange them so that the width is the same all the way across the roll.
- Lift the bottom edge of the nori with the rolling mat, and tuck the nori into the rice to start the roll.
- Delicately but firmly and evenly roll the nori closed.
- If the nori doesn’t close- run some water on one edge to “glue” it closed.
- Slice off and remove the ends (and eat them, they’re the cook’s treat ; )
- Slice in thick slices, about six pieces per roll.
- Serve immediately or place on platter and wrap tightly in plastic wrap and refrigerate for up to a day before serving.