Instant Pot Sushi Rice + Maki.

sushi

Oh, hello! It has been a while since I have written here – for many reasons, not the least of which was a full kitchen renovation – literally down to the studs in some places, a wall removed, new everything added..  I could have done some fantastic posts here about frozen microwaveable meals, I suppose, but.. honestly, I mostly just want to forget all about that.

Shortly before my kitchen renovation, I purchased one of those fancy-schmancy Instant Pots that all the kids are talking about. And, shortly after that, I purchased a second one. You can expect to see many IP posts here now that I’m back to writing – because there’s a good reason that everyone loves this appliance.

First up, today’s dinner: maki!  I love sushi rice so much that I am perfectly happy to eat it on its own – so the idea of making it easily at home is delightful. Here we go!

Maki

Makes approximately 6 large rolls (with a lot of rice in them!)

Ingredients

  • 2 cups jasmine rice
  • 2 1/2 cups water
  • 1/2 cup rice vinegar
  • 1 tablespoon white sugar
  • 1/2 teaspoon sea salt
  • package of nori (seaweed sheets – toasted or non-toasted are both fine)
  • your preferred fillings, for example: shredded carrots, sliced cucumbers, crab meat + mayo + sriracha sauce, avocado, green onion.

Instructions

  1. Rinse the rice under cold water. Shake out any excess water and put the rice into the Instant Pot pot.
  2. In a separate bowl, whisk water, rice vinegar, sugar, and sea salt. As soon as the sugar and salt have dissolved, pour the liquid over rice in the Instant Pot. Stir well.
  3. Put the lid on the Instant Pot, set the vent to “sealing”. Use the “rice” setting – no need to adjust the time. Let the Instant Pot do its thing!
  4. While the rice is cooking, chop up your delicious fillings. Long, thin slices are ideal – but do whatever makes you happy.
  5. When the rice is finished, allow for a 5 minute natural release – after that, open the vent up and let the rest of the pressure out.
  6. Do not stir the rice – just dump it out onto a wooden cutting board. Use a spoon to spread the rice out and allow it to cool enough to touch.
  7. Set a sheet of nori out on your counter – I used a piece of parchment paper – and spoon a layer of rice on top. Use the back of a spoon, or slightly damp fingers, to smooth the rice out to cover most of the sheet. Leave a strip about 1/2 an inch wide for sealing the roll.
  8. Across the middle of the rice, add your toppings. Use as much, or as little, as you like.
  9. Roll the nori up towards the empty 1/2 inch. Use a bit of water on your fingers to seal the seaweed up.
  10. After a few minutes, slice the roll into reasonable-sized chunks.  Eat! Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s