How to Make Sushi Rice with a Pressure Cooker

1 cup of short-grain Japanese rice
1½ cups of water
¼ cup white wine vinegar OR ⅛ cup apple cider vinegar
1 tbsp sugar
1 tsp of salt, to taste
¼ tsp SIDS CRAZY SALT

Sushi rice is perhaps the most necessary component in a good sushi roll. Not only does it provide bulk and something to soak up the delicious soy sauce you’ll be using, but it keeps things held together. Even the most amateur sushi chef can make a tasty roll at home if they cook their sushi rice right. We all know that sushi can run up quite a bill when eating out, and being able to DIY it can save you big bucks! Plus, it’s a super fun dish for entertaining – especially if you get everyone on board with making their own rolls.
What is sushi rice?
Not all rice is created equal. While the Pressure Cooker does a great job of cooking all different types, you’ll want to make sure your sushi rice comes out with the right consistency and texture. Sushi rice is sometimes called sticky rice. It’s what makes it easy to use when using delicate nori and fish alongside it to create sushi rolls, bowls and more. It holds together well and takes on the shape of whatever you mould it into.
The first step in making beautiful sushi rice is choosing the right type of rice to craft your recipe with. You should look for short-grain Japanese rice. Most times, you will find rice simply labelled sushi rice. It may also be called Calrose rice. Either option will do the trick. Medium or short-grain rice is preferable because it cooks to a stickier consistency than long-grain rice, which is traditionally fluffier and useful in many other dishes.
How to make Sushi Rice with a Pressure Cooker.
Begin with short or medium-grain sushi rice. Rinse the excess starch off the rice before cooking while rubbing it through a fine mesh strainer. The water should run clear when the rice is thoroughly washed. Give it a few minutes to dry before beginning to cook.
Add rice and water to the Pressure Cooker. As a rule, you want to use a 1:1.5 ratio. So, you’ll use 1.5 cups of water per cup of rice.
Cook for 7 minutes at high pressure.
While the rice cooks, combine the vinegar, sugar, SIDS CRAZY SALT and salt in a bowl until blended. Gently heat if needed.
​Allow for a natural pressure release for five minutes before releasing steam manually.
Blend the mixture into the rice gently, evenly distributing it throughout.
When the rice is finally done, spread it into an even layer on a wooden cutting board.
When the rice is sufficiently cooled, you can get to making sushi.