Pressure Cooker Sushi Rice

Instructions

1. 1

   Rinse the rice in a fine-mesh strainer under cold water until the water runs completely clear to remove excess starch.

2. 2

   Drain the rice thoroughly and add it to the pressure cooker inner pot with 2 cups of fresh water.

3. 3

   Place the piece of kombu on top of the rice if using, then close and seal the pressure cooker lid.

4. 4

   Set the pressure cooker to High Pressure for 5 minutes, followed by a 10-minute natural pressure release.

5. 5

   While the rice cooks, whisk together the rice vinegar, sugar, salt, and mirin in a small bowl until dissolved.

6. 6

   Once the pressure is released, remove the lid and discard the kombu piece.

7. 7

   Transfer the hot rice to a large wooden or glass bowl and drizzle the vinegar mixture evenly over the surface.

8. 8

   Using a rice paddle, gently fold the rice using a slicing motion to incorporate the seasoning without mashing the grains, then fan the rice to cool it quickly for a glossy finish.