White Sushi Rice Pressure Cooker Recipe

White Sushi Rice Pressure Cooker Recipe

Ingredients

Makes enough for 6 sushi rolls – Cooker: 5- to 7-quart – Time: 2 minutes at HIGH pressure

• 2 cups high-quality short- or medium-grain Japanese-style rice
• 2 cups water
• 2 tablespoons sake or mirin
• ¼ cup unseasoned rice vinegar
• 1½ to 2 tablespoons sugar, to taste
• 1 teaspoon salt

Method

1. Wash the rice thoroughly
2. Place the rice in a bowl and fill it about half-full of cold tap water
3. Swirl the rice in the water with your hand
4. Carefully pour off most of the water, holding one cupped hand under the stream to catch any grains of rice carried away with the water
5. Holding the bowl steady with one hand, use the other to rub and squeeze the wet rice, turning the bowl as you go so that all rice is scrubbed
6. The small amount of water in the bowl will turn chalky white
7. Run cold water into the bowl, give the rice a quick swish, and carefully drain off the water as before
8. Repeat the scrubbing and pouring-off process twice more
9. By the third time, the water you pour off will be nearly clear
10. In a 5- to 7-quart pressure cooker, combine the washed rice and 2 cups water
11. If you have time, let the rice soak for 30 minutes
12. Add the sake
13. Close and lock the lid
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 2 minutes
17. Remove the pot from the heat
18. Open the cooker with the Natural Release method; let stand for 15 minutes
19. At time, if the pressure is not all released, open the valve
20. Be careful of the steam as you remove the lid
21. While the rice stands, prepare the vinegar mixture
22. In a small saucepan, combine the vinegar, sugar, and salt
23. Simmer over medium heat, stirring until the salt and sugar dissolve
24. Or you can heat the vinegar mixture in a microwave oven
25. Remove from the heat and allow to cool to room temperature
26. Lay out the following items around your workspace
27. When the pressure has fully dropped, remove the lid away from you to avoid the steam
28. Use the spatula to scoop all the rice into the bowl
29. Holding the spatula in one hand over the rice and the pan with the vinegar mixture in the other, slowly pour the vinegar over the spatula, letting it run off and fall lightly onto the rice
30. Move the spatula around the bowl as you pour
31. The net effect will be to sprinkle the vinegar as evenly as possible over the surface of the rice
32. Gently nestle the damp cloth over the rice, covering it completely and bunching up the cloth against the side of the bowl
33. Wait 2 minutes
34. Mix and cool the rice
35. You want rice that is shiny, body temperature or a bit cooler, mostly dry, and fairly sticky
36. The grains should be distinct, not mashed
37. Force-cooling the rice keeps it from absorbing the vinegar and getting too sticky
38. Aim the electric fan at the rice in the bowl (or get your hair dryer ready), but don’t turn it on yet
39. Mix the rice with the spatula, holding the spatula vertically and using it like a knife, gently and repeatedly cutting through and lifting sections of rice
40. If you stirred the rice in the traditional manner, you would quickly make rice mush
41. Rotate the bowl so that all of the rice gets mixed
42. After 1 minute of mixing, turn the fan to low or medium speed (or begin to use the hair dryer or to fan the rice by hand)
43. Continue cutting, lifting, fanning, and turning the bowl until the rice is shiny and about body temperature (feel it with your palm)
44. The rice is now ready to use
45. If you are not ready to assemble your sushi, just set the spatula on top of the rice and cover the rice with the damp towel
46. The rice can wait, covered, for about an hour or so
47. White and Red Quinoa Sushi Rice: Substitute ½ cup red quinoa with ½ cup of the short- or medium-grain Japanese-style rice
48. Wash the quinoa along with the rice
49. Proceed as directed

Full List of Oven Recipes
Full List of Rice Recipes