Make super-sticky sushi rice in your pressure cooker in just minutes! While the rice is pressure cooking you can prep the sushi fillings. This video features my son Vittorio showing you how to pressure cook sushi rice and make sushi rolls.
If my 10-year old son, Vittorio, can do it. You can do it. It’s easy!
Although sushi is traditionally made with raw fish from experts who have trained years, you can still make a decent roll at home using cooked or smoked fish with the help of a sushi kit (see bottom for links), your pressure cooker, and a few tips from Vittorio.
Our sushi kit contains everything needed to make sushi, except for the fresh ingredients (carrots, cucumbers and seafood).
I’ve found this type of rice finicky to pressure cook. It can easily come out over- or under-done. Using a variation of the 10-Minute Natural Release ensures that the rice plumps fully, yet cools down quickly for sushi-making. The “5-Minute Natural Release” is just like the 10-Minute – the only difference is that you count 5 minutes before releasing the rest of the pressure.
Vito-san’s Sushi-making Tips
- Rinse the rice before cooking until the water that comes out of the strainer is no longer cloudy
- Measure the rice and cooking water carefully
- Stir and handle the cooked rice as delicately as possible
- Cool the cooked sushi rice by spreading in an even layer in a wooden bowl or cutting-board
- Slice fresh vegetables for filling into long thin, even strips – use avocado, fresh tomatoes, even peppers
- Layout nonlinear ingredients in a rectangular shape (see cocktail shrimp in video)
- Use cooked, smoked or pickled fish for filling – only experts should be purchasing and handling raw fish
- Make more than you think you’ll need, they disappear as quickly!
Now, the recipe..
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|3 L or larger||none||7 min.||High(2)||5-Min Natural|
- Serves: about 18 sushi pieces
- Serving size: ¼th
- Calories: 188.7
- TOTAL Fat: 0.0g
- TOTAL Carbs: 44.8g
- Sugar Carbs: 0.8g
- Sodium: 7.5mg
- Fiber Carbs: 0.0g
- Protein: 2.9g
- Cholesterol: 0.0mg
- 1 cup (200g) sushi rice
- 1½ cups (375ml) water
- 3 tablespoons rice wine vinegar (or 1 tablespoon apple cider vinegar and a pinch of sugar)
- Rinse the sushi rice well, rubbing it around in the strainer as the water passes through. Rinse until the water runs clear (about 3 minutes).
- To the pressure cooker add the rinsed rice and water and mix to evenly distribute the rice.
- Close and lock the lid of the pressure cooker.
- Electric pressure cookers: Cook for 7 minutes at high pressure.
Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 7 minutes pressure cooking time.
- When time is up, open the pressure cooker with the 5-Minute Natural release.
Electric pressure cookers: When cooking time is up, count 5 minutes of Natural pressure release. Then, release the rest of the pressure slowly using the valve.
Stovetop pressure cookers: Move the cooker off the hot burner and count 5 minutes of Natural pressure release. Even if all of the pressure is naturally released before the 5 minutes are up keep the lid closed the entire time. Otherwise, release any remaining pressure slowly using the valve.
- Stir- the rice-wine vinegar into the rice handling it delicately without over-working it..
- Tumble the rice into a large wooden bowl or wooden cutting board and smooth-out into an even layer.
- Let cool for about 10 minutes, and it's ready to be used to make sushi!
- Watch the video to see a sushi-making demonstration..
- Line-up the rolling mat and the sheet of noiri.
- Spread rice to the left and right edges leaving a finger-width space at the top and the bottom of the nori without rice (this will help it stick closed),
- Arrange the ingredients in the middle of the rice in a horizontal line to the edges - if the ingredients are not straight, arrange them so that the width is the same all the way across the roll.
- Lift the bottom edge of the nori with the rolling mat, and tuck the nori into the rice to start the roll.
- Delicately but firmly and evenly roll the nori closed.
- If the nori doesn't close- run some water on one edge to "glue" it closed.
- Slice off and remove the ends (and eat them, they're the cook's treat ; )
- Slice in thick slices, about six pieces per roll.
- Serve immediately or place on platter and wrap tightly in plastic wrap and refrigerate for up to a day before serving.
Visit your International grocery store to purchase a sushi kit, or you can get the same one we used in the video, right here: