Mostly savory with a touch of sweetness and salt. Yummmm!
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 3 cups |
Ingredients
- 1 cup Japanese sushi-style rice
- 1 (2 inch) piece kombu (Japanese dried kelp)
- 1 ¼ cups water
- 3 tablespoons Japanese rice wine
- 1 tablespoon hon mirin (Japanese mirin)
- ¾ tablespoon white sugar
- ½ teaspoon sea salt
Instructions
- Place rice in the insert of a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover and rinse rice, mixing it in a circular motion. Strain through a sieve. Repeat until water comes out clear, about five rinses total. Spread drained rice onto a clean cloth and let dry for 10 to 15 minutes.
- Clean kombu gently with a damp towel, but do not remove the white powder, which is important for the umami flavor. Break off a small piece of kombu and place into a small saucepan.
- Place remaining kombu into the Instant Pot with rice and 1 1/4 cups water. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure on the Instant Pot using the natural-release method according to manufacturer’s instructions, about 8 minutes. Release any additional pressure carefully using the quick-release method. Unlock and remove the lid.
- While the pressure is releasing, add rice wine, hon mirin, sugar, and sea salt to the saucepan. Heat over low heat until sugar and salt have dissolved; do not boil.
- Use a rice paddle to gently scrape rice into a glass or ceramic bowl; remove and discard kombu.
- Remove and discard the smaller kombu piece from the vinegar mixture. Sprinkle vinegar mixture over rice and cut it in with the rice paddle. Stir until vinegar mixture is well incorporated and no lumps of rice remain. Allow to cool to room temperature, fanning the rice with a piece of cardboard if desired to speed up cooling.
Reviews
Using the same amount of rice (Nishiki) as the recipe calls for and water, and my IP 6 qt, the rice ended up too wet at the end. I’ll try again with maybe 1 cup of water instead of 1 1/4.
Doubled the recipe and I did not have the kombu. It was fantastic.
Just the right balance of sweetness and acidity. I used it to serve with poke tuna from the seafood department at my local supermarket. It made for a quick, delicious and nutritious meal.
I have tried this recipe many times. It works perfectly even if you double it.