Rice: Sushi Instant Pot Max®
by Lishka DeVoss

YIELD 3 cups

INGREDIENTS

1 cup sushi rice
1 cup cold water
1-inch square piece of kombu, gently wiped off with damp cloth/paper towel (optional)

BOWL:
1.5 tsp sugar
1/2 tsp salt
2.5 tbsp rice vinegar

PREPARATION

1. Rinse rice under cold running water until water runs clear.

2. Add rice, water and kombu to Instant Pot Max®. (Use non-stick inner pot if you have it.)

3. Let sit 30 minutes; meanwhile gently heat BOWL to dissolve all contents together.

4. Cook RICE : No Warming : Natural Release.

5. Take off lid as soon as it unlocks and remove lid (being careful not to tip any water back into the pot). Remove kombu.

6. Pour BOWL evenly over rice. Using a wooden spoon, tip out rice into a wooden, ceramic or glass bowl and gently toss the rice. Fan a bit so it cools down quicker. When room temperature, make your sushi.

Updated 2021-09-15

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