Chicken Quesadillas
Basic Sushi Rice
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This super simple sushi rice recipe is ready in a flash. Keep extra in the fridge for on-the-fly sushi rolls, or as the base of fresh lunch bowls. Don't skimp on the seasoning as the vinegar and sugar combination makes this rice positively delectable.
Ingredients
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Instructions
- Rinse the sushi rice in a fine mesh colander under cold water until the water runs clear, about 2-3 minutes. Alternatively, fill a medium sized mixing bowl with cold water. Add sushi rice, swirl, strain out the water and repeat the process at least four times.
- Add rinsed, dry sushi rice to your Instant Pot along with
2 1/4 cups of cold water. Stir to combine. - Pressure cook the rice on Low for 10 minutes.
- Once cooking time is over, allow the Instant Pot to naturally release for 5 minutes on the keep warm setting. After 5 minutes, flip the valve to release any residual steam.
- While the rice is cooking, prepare the seasoning. In a small mixing bowl, combine
4 tbsp rice vinegar,2 tbsp white sugar, and1 tsp salt. Mix to dissolve. - Pour seasoning mixture over the cooked sushi rice, gently folding and fluffing the rice.
- Allow rice to cool on a plate before forming for sushi, or keep warm in the Instant Pot until ready for use.
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