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!
Makes approximately 6 large rolls (with a lot of rice in them!)
- 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.
- Rinse the rice under cold water. Shake out any excess water and put the rice into the Instant Pot pot.
- 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.
- 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!
- While the rice is cooking, chop up your delicious fillings. Long, thin slices are ideal – but do whatever makes you happy.
- 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.
- 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.
- 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.
- Across the middle of the rice, add your toppings. Use as much, or as little, as you like.
- Roll the nori up towards the empty 1/2 inch. Use a bit of water on your fingers to seal the seaweed up.
- After a few minutes, slice the roll into reasonable-sized chunks. Eat! Enjoy!