I think the thing I’m most impressed by with the Instant Pot is how flawlessly it cooks grains. Grains are hard to master, and I am no exception. I rarely make things like quinoa, since it takes forever, and I tend to make rice in my rice cooker.
Well, ever since my AMAZING oatmeal experience with the Instant Pot, I have been trying all the grains in there. And, for each and every one, they’ve turned out perfect. Goodbye, rice cooker!!
I had some amazing quality tuna, and there is nothing to do with that but eat it raw. I’ve made plenty of tuna tartar and chirachi type meals, but never sushi, so I thought this would be a good opportunity to see how the rice held up to formation and whatnot.
Don’t judge the rice based on what the sushi looks like, I say again, this was my first time making sushi. But the rice was stellar. Here’s how I done it.
- 1 cup sushi rice
- 1 1/2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- Rinse rice well.
- Place in Instant Pot and cover with water.
- Place lid on instant pot and set for 7 minutes on manual.
- Allow to cool using the 10 minute release method.
- Add rice vinegar and sugar and mix well.
Voila. Then make your sushi. Or just stick some fish on top of that rice with chunks of avocado. That works, too.