Perfect Sushi Rice
Servings: 4-6
Prep Time: 5-10 mins
Cook Time: 20 m
Equioment: Instant Pot multicooker
Ingredients
- 230g sushi rice
- 300ml water
- 1 scant teaspoon sea salt
- 45ml rice vinegar
- 2 tsp sugar
Preparation Method
Rinse the Rice:
- Place the sushi rice in a sieve, then submerge the sieve in a bowl of cold water.
- Gently agitate the water to rinse the rice, then lift the sieve, drain the water, and repeat this process until the water runs clear.
- Avoid letting the rice sit in water too long and handle the grains gently to prevent damage.
- Leave the rice to drain for 5 minutes.
Prepare the Rice Seasoning:
- In a small bowl, combine the salt, rice vinegar, and sugar.
- Heat the mixture in short bursts in the microwave until the sugar dissolves. Allow to cool.
Cook the Rice in the Instant Pot:
- Add the drained rice to the Instant Pot, along with 300ml cold water. Ensure the rice is fully covered.
- Secure the lid, select Pressure Cook, set to High Pressure, and set the timer to 0 minutes.
- Once at pressure, allow the Instant Pot to perform a Natural Pressure Release (NPR) for 17 minutes.
- Once complete, remove the lid.
Season the Rice:
- Transfer the cooked rice to a large container or tray.
- Gently spread the rice with a silicone spatula, avoiding pressing too hard to prevent mushy rice.
- Slowly pour the rice vinegar seasoning over the rice and gently mix with the spatula until it cools to room temperature (about 5 minutes).
- To speed up cooling, mix the rice in front of a breezy window or fan.
Use & Enjoy:
- Your sushi rice is now ready to be used in sushi rolls, poke bowls, donburi, or your favorite rice dishes!
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