Instant Pot Sushi Rice
Ingredients
The rice
-
1
cup
short grain rice
-
1
cup
cold water
-
1
piece
kombu seaweed (2x2-inch, broken in half)
The seasoning
-
3
Tablespoons
unseasoned Japanese rice vinegar
-
1
Tablespoon
Aji-Mirin
-
½
teaspoon
salt
-
1
Tablespoon
sugar
Instructions
- Rinse the sushi rice under cold water until the water is clear and drain well.
- Wipe the kombu with a moist towel and add it to the Instant Pot with the rice and water.
- Set the Instant Pot to high pressure for 1 minute and allow natural pressure release for 20 minutes.
- While the rice cooks, combine the other piece of kombu, rice vinegar, Aji-Mirin, salt, and sugar in a saucepan and heat until combined.
- Cool the vinegar mixture in ice water once the rice is ready.
- Pour the cooled vinegar mixture over the rice and gently break up the rice to distribute the seasoning evenly.
Nutrition Facts (estimated)
Servings
6
Calories
135
Total fat
0.2g
Total carbohydrates
29.7g
Total protein
2.2g
Sodium
211.1mg
Cholesterol
0mg
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