The thing I like most about this sushi rice recipe is its infinite versatility!
Once you’ve got the right consistency, this rice can be shaped as you like, which turns a regular family dinner into an adventure. Also, it works with a wide range of combinations such as salmon, shrimp, avocado, soy sauce, and so on.
So, you’re not just getting a fun-looking meal; you can also create each person’s favorite combination. This is a parent’s dream come true! (A long as your kids like sushi of course….)
- Why Use Instant Pot?
- Why Do I Need to Rinse the Rice?
- What’s with All the Vinegar?
- Can I use any other type of vinegar instead of the white wine vinegar?
- Can I use any other type of vinegar instead of the rice vinegar?
- Can I use a different type of rice instead of the short-grain Japanese rice?
- How to chill the rice faster?
- Can I freeze the rice?
- More useful tips
Why Use Instant Pot?
If you ever cooked sushi at home, you know that the secret to this meal stands in the rice. If the rice doesn’t have the right consistency or texture, the whole thing is ruined.
Knowing this and the fact that an Instant Pot takes away the guesswork completely, it becomes the natural choice. If you use a rice cooker, you can’t set everything up as perfectly as you do with the Instant Pot. Also, the IP doesn’t need any checking up while cooking the rice – you just press Start and wait for it to finish.
Why Do I Need to Rinse the Rice?
If you take a look at the recipe, you’ll notice I start with rinsing the rice. It’s a step I never skip because water removes the starch that usually sits on the surface of the rice grain and (if not removed) it gives that gummy texture.
In addition, the rice absorbs the water during the rinsing process (which only takes about 15 seconds), which improves the cooking process. The result is fluffy and thoroughly cooked rice that sticks together without being mushy.
Rinsed rice also tastes better (don’t really know why) – it’s almost like restaurant rice!
What’s with All the Vinegar?
I have to admit. I was skeptical at first too. It does look like a lot of acidity for the amount of rice.
However, if you follow the recipe, you won’t regret it!
The vinegar enriches the rice with so much flavor that you will not want to have sushi rice in any other combination from the first moment you taste this.
Quick tip: When you get the rice out of the IP, put it in a glass bowl, and use a wooden spoon to mix the sauce in. The wooden spoon is gentler with the rice’s texture and the glass bowl doesn’t react to the vinegar (which may happen in a metallic bowl).
Also, don’t use a stirring motion when you mix the sauce into the rice – unless you want mushy rice. Instead, use the wooden spoon or spatula to create a folding motion that’s gentle with the rice.
Can I use any other type of vinegar instead of the white wine vinegar?
Can I use any other type of vinegar instead of the rice vinegar?
Can I use a different type of rice instead of the short-grain Japanese rice?
How to chill the rice faster?
There isn’t a magic trick. Just cook the rice 1-2 hours before you plan to make the sushi, and put aside.
To keep the rice from drying out (until it gets cold), put a moist paper towel over the bowl
Can I freeze the rice?
Some people also freeze it but I don’t recommend it. The rice gets weird in taste and texture once it’s unfrozen.
More useful tips
- Dissolve the salt and sugar in the vinegar to ensure the rice will be seasoned evenly;
- Pour the vinegar sauce over the rice as soon as you get it out of the Instant Pot;
I usually serve this rice in sushi rolls or sushi bowls, depending on my level of patience. Sushi rolls look amazing and are a wonderful way to show off your cooking skills, but they require a bit more care and work.
So, when I don’t want to use the sushi mat, I bust out the bowls and arrange everything as appealing as I can. I like to make these bowls with shrimp (which you can also cook in the IP), but I’ve also used crab, tuna, salmon or avocado and edamame (if you want to keep it vegetarian).
Now, if there is any rice leftover, don’t throw it away. You can either store in the fridge or use it as a side dish to orange chicken.
- 1 cup short grain Japanese rice
- 1 1/2 cup water
- 1/4 cup white wine vinegar
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 pinch of salt
- Rinse rice under cold water .
- Add water and rice into the Instant Pot.
- Close the lid and cook on LOW pressure for 8 minutes.
- When cooking time ends, do a quick pressure release and open the lid.
- Mix white wine vinegar, rice vinegar, sugar and a pinch of salt in a small bowl.
- Microwave the sauce for 1 minute.
- Transfer the cooked rice in a large bowl and slowly pour the vinegar sauce, while stirring.
- Let it cool completely.
- Start making sushi!