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!