SUSHI RICE IN INSTANT POT RECIPES
INSTANT POT SUSHI RICE (PERFECTLY COOKED) - A PRESSURE ...
This Instant Pot Sushi Rice recipe is basically foolproof. It comes out perfectly cooked every time in just 20 minutes total. Add sushi rice seasoned vinegar and you're ready to start rolling sushi.
Provided by Laura
Categories Side Dish
Total Time 19 minutes
Prep Time 5 minutes
Cook Time 4 minutes
Yield 6
Number Of Ingredients 3
Steps:
- Rinse the rice in cold water 4-5 times to expel the excess starch on the rice. Drain it well.
- Pour the rice and the cold water into the Instant Pot. Stir to break up any clumps.
- Close and lock the lid, set the vent to sealing. Press the pressure cook button and set the time to 4 minutes. When done, allow a 5 minute pressure release before manually releasing the remaining pressure.
- Open the lid and fluff the rice with a spatula. Transfer the rice to a glass or plastic bowl. Allow to cool for 5 minutes.
- Evenly distribute the sushi vinegar in to the rice and “cut” it into the rice with a spatula.
Nutrition Facts : Calories 114 kcal, CarbohydrateContent 25 g, ProteinContent 2 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 4 mg, FiberContent 1 g, UnsaturatedFatContent 2 g, ServingSize 1 serving
INSTANT POT SUSHI RICE (PERFECTLY COOKED) - A PRESSURE ...
This Instant Pot Sushi Rice recipe is basically foolproof. It comes out perfectly cooked every time in just 20 minutes total. Add sushi rice seasoned vinegar and you're ready to start rolling sushi.
Provided by Laura
Categories Side Dish
Total Time 19 minutes
Prep Time 5 minutes
Cook Time 4 minutes
Yield 6
Number Of Ingredients 3
Steps:
- Rinse the rice in cold water 4-5 times to expel the excess starch on the rice. Drain it well.
- Pour the rice and the cold water into the Instant Pot. Stir to break up any clumps.
- Close and lock the lid, set the vent to sealing. Press the pressure cook button and set the time to 4 minutes. When done, allow a 5 minute pressure release before manually releasing the remaining pressure.
- Open the lid and fluff the rice with a spatula. Transfer the rice to a glass or plastic bowl. Allow to cool for 5 minutes.
- Evenly distribute the sushi vinegar in to the rice and “cut” it into the rice with a spatula.
Nutrition Facts : Calories 114 kcal, CarbohydrateContent 25 g, ProteinContent 2 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 4 mg, FiberContent 1 g, UnsaturatedFatContent 2 g, ServingSize 1 serving
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Calories 243 kcal per serving
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