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Classic Oatmeal-in-a bowl
Sushi Rice
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Ingredients
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Instructions
- 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.
- For making sushi: Slice fresh vegetables for filling into long thin, even strips – use avocado, fresh tomatoes, even peppers Layout nonlinear ingredients in a rectangular shape. Use cooked, smoked or pickled fish for filling – only experts should be purchasing and handling raw fish
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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Easy and quick.
Easy and exactly what I would expect for sushi rice.
A bit too much vinegar for my tastes, but consistency was good.
Done as written execpt used sushi seasoning instead of vinegar. Rice consistency was perfect
Great recipe! Worked perfectly. My family doesn’t like super vinegary rice so I put 2 tablespoons of Rice Vinegar instead of 3
Followed the directions exactly, got standing water and mush in the pot. What a wothless app and a worthless appliance.
Easy and makes great rice for onigiri!
Rice was too wet with 1.5cup of water. I used 1 cup and came out perfect to work with.