Main Dishescleaneatingkitchen5.0
Instant Pot Sushi Recipe (Authentic)
Instant Pot Sushi Rice is the perfect sticky rice for making homemade sushi. The pressure cooker makes the process simple. This recipe includes traditional methods and ingredients for the ideal outcome.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- strainer
- pot
- saucepan
📝 Preparation Steps
1
Rinse sushi rice gently in a mesh strainer placed in a bowl swirling the rice with your fingers. Repeat till water is clear; up to 7-8 times.
cold water1 cup
2
Let rice drain well in a mesh strainer.
3
Prepare the kombu by wiping carefully with a moist towel. Do not remove the white coating as this provides all the delicious flavor.
4
Add Rice to Instant Pot with water and one piece of the kombu. Ensure all the rice is covered with water. Add the cover and set to Sealing. Set the Instant Pot to High Pressure for ⏱️ 0 minutes or ⏱️ 1 minute if your Instant Pot does not have ⏱️ 0 minutes option.
cold water1 cup
5
It will take approximately ⏱️ 10 minutes for pressure to be reached. Once the cooking time is up, use the natural release method for ⏱️ 20 minutes. Turn venting knob to vent to release any remaining pressure. Remove lid carefully and place aside. Gently transfer rice to a non-metal bowl.
6
While the rice is cooking, place the other piece of kombu in a saucepan and combine with the rice vinegar, Aji-Mirin, salt and sugar. Heat on medium-low heat until all ingredients come together. Do not boil. Set aside to cool.
Aji-Mirin1 Tablespoonsugar1 Tablespoon
7
When ⏱️ 5 minutes are remaining on the natural release, remove the kombu from the vinegar mixture and place the saucepan in ice water to cool.
cold water1 cup
8
Pour the vinegar mixture over the rice making sure to cover all the rice. Using a flat spoon or rice paddle to pour the vinegar mixture onto can help distribute the rice evenly when pouring. Break up the rice gently by using a cutting motion at a 45 degree angle with your rice paddle to distribute all the vinegar mixture over the rice and use a piece of cardboard or a magazine to fan the rice and speed cooling. You could also use a small fan to cool the rice.
9
Once cooled to room temperature, your sushi rice is ready to use or serve. If not using immediately, cover bowl with a damp towel to keep rice moist.
Nutrition Facts
calories
135 calories
fat Content
0.2 g
serving Size
1/6 of recipe
fiber Content
0 g
sugar Content
3.2 g
sodium Content
211.1 mg
protein Content
2.2 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
29.7 g
saturated Fat Content
0 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...