Instant Pot Sushi Rice Food
INSTANT POT® SUSHI RICE
Sushi rice made in your Instant Pot® ensures perfectly cooked grains with this simple method. I tested 4 different methods before deciding this was the best. Using the Manual function instead of the Rice setting gives the rice a tender bite, separated grains, yet still sticky to make compact sushi rolls. This recipe yields enough rice for 3 standard sushi rolls.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Japanese
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Place rice in the insert of a multi-functional pressure cooker (such as Instant Pot®). Add enough water to cover and rinse rice, mixing it in a circular motion. Strain through a sieve. Repeat until water comes out clear, about 5 rinses total. Spread drained rice on a clean cloth to dry out for 10 to 15 minutes.
- Clean kombu gently with a damp towel but do not remove the white powder, which is important for the umami flavor.
- Break off a small piece of the kombu and put into a small saucepan. Add the rest of the kombu to the Instant Pot®. Add rice and 1 1/4 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Add rice wine, hon-mirin, sugar, and sea salt to the saucepan. Heat over low heat until sugar and salt have dissolved; do not boil.
- Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Release any additional pressure carefully using the quick-release method. Unlock and remove the lid.
- Gently scrape rice into a glass or ceramic bowl using a rice paddle; remove and discard kombu. Remove and discard the smaller kombo piece from the vinegar mixture. Sprinkle vinegar mixture over rice and cut it into the rice with the rice paddle. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool to room temperature. You can use a piece of cardboard to fan the rice and speed up cooling.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 30.1 g, Fat 0.2 g, Fiber 0.9 g, Protein 2.4 g, Sodium 198.2 mg, Sugar 2.5 g
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- Begin with short or medium-grain sushi rice. Rinse the excess starch off the rice before cooking while rubbing it through a fine-mesh strainer. If rinsing in a bowl, you should do it 4-5 times using clean water. The water should run clear when the rice is thoroughly washed. Give it a few minutes to dry before beginning to cook.
- Add rice and water to the Instant Pot. Usually, white rice is cooked in 1:1 water to grain ratio. With sushi rice, it’s usually 1:1 plus a little bit extra. Think 1 cup of rice will need 1.25 cups of water.
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- Rinse Sushi Rice: Rinse 1 cup (230g) short grain rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is very clear (repeat 6 - 8 times). *Pro Tips: Be very gentle & careful while rinsing the rice. Avoid running tap water directly on the rice. Try your best to rinse quickly and don't let the rice soak in the water for too long to prevent the rice from absorbing too much moisture. Drain rice really well on a mesh strainer for 5 - 10 minutes.
- Make Sushi Vinegar: While the rice is draining, make sushi vinegar. Add 2 ½ tbsp (37.5ml) Japanese rice vinegar, 1 tsp (6g) fine table salt, 1 tbsp (14g) granulated sugar, and 1 (2g) 4" long kombu in a saucepan. Warm up the vinegar mixture over low heat. *Pro Tip: The sushi vinegar doesn't need to be hot. We just need to melt the sugar and salt into the vinegar mixture. Make sure to mix well. Turn off the heat, then set aside the sushi vinegar to cool. Let the kombu continue to steep in the vinegar mixture.
- Pressure Cook Sushi Rice: Add ⅛ tsp (0.5g) dashi powder (optional) to Instant Pot. Pour in 1 cup (250ml) cold water and the well rinsed & drained rice. Ensure all the rice is fully submerged in the water. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 0 minutes, then 20 minutes Natural Release. Remove the lid carefully.
- Fluff & Add Sushi Vinegar: When there are around 5 minutes left on the "20-minutes natural release", cool the sushi vinegar by placing the saucepan in a sink filled with cold tap water. Once cooled, remove the kombu from the sushi vinegar. Gently transfer the rice to a Hangiri or large container. Gently spread out the rice with a rice paddle. *Pro Tip: Be very careful not to crush the rice because this may break the rice grain or make them mushy! Try using a slicing motion at a 45° angle. Slowly & evenly pour the sushi vinegar on every rice grain. *Pro Tip: You can pour the sushi vinegar on the rice paddle to give it a more even spread. Gently mix the rice with the rice paddle. *Pro Tip: We used a portable fan to cool the rice to room temperature simultaneously to give the sushi rice a shiny texture.
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- In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.
- Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.
- Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.
- Transfer rice to glass dish. Then using a wooden spoon, add vinegar mixture and gently mix well to combine.
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