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Sushi Rice in a Multicooker-Pressure Cooker

A very simple, tasty recipe for sushi rice made in a multicooker. Easy to prepare and delicious, this sushi rice comes out nicely sticky and reliable. It makes enough for about 6–7 rolls.

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Sushi rice in a pressure cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 3 g
Fats 0 % 0 g
Carbohydrates 92 % 35 g
159 kcal
GI: 0 / 97 / 3
  • Sushi is a Japanese dish that has become popular here, too.
  • For fans of Japanese cuisine, there are plenty of restaurants and bars offering a huge selection of dishes, including rolls and sushi with all kinds of fillings.
  • But these days many people have learned to make sushi (rolls) at home, and they're every bit as good as the restaurant kind. Nori sheets are easy to buy, you can use whatever you like for the filling, and all that's left is to cook the rice.
  • That's not hard, but it's not exactly effortless either. By the way, you don't have to use Japanese rice for sushi—our round rice is just as good in flavor and everything else.
  • When you cook rice on the stovetop, you have to keep an eye on it constantly—high heat at first, then lower it, cover it at the right moment, and at the end make sure it doesn't scorch but cooks to just the right texture.
  • None of that is difficult, but you'll have to devote 15–25 minutes to cooking the rice.
  • So why not make sushi rice in a multicooker, if you have this kitchen helper? And if you don't, get one right away—a multicooker makes cooking much easier and frees up a lot of your time.
  • For anyone who likes to make sushi and rolls at home, here's how to cook sushi rice in a multicooker. You just need to meet three key conditions: rinse the rice well, use the right rice-to-water ratio, and prepare the seasoning correctly.
  • Before cooking sushi rice in a multicooker, it's very important to choose the right rice. It should be sticky. Most often people use round, fine-grained rice or special Japanese sushi rice, which is easy to find in any supermarket. The main thing is that it holds together well for shaping sushi.
    1. The most important thing is to rinse the rice very well (rinse it 3–4 times in cold water, until the water runs clear).
    1. Drain off the water—you can use a strainer.
    1. Put the rinsed rice in the bowl of the multicooker-pressure cooker.
    1. Add the water.
    1. Select the "Rice" mode on the multicooker-pressure cooker (mine sets to 9 minutes automatically, but it actually cooks for about 30 minutes).
    1. Cook for 30 minutes.
    1. When the program finishes, leave the lid closed and let it rest for another 30 minutes.
    1. Meanwhile, make the seasoning: stir together the rice vinegar, salt, sugar, lemon juice, and soy sauce until smooth.
    1. Let the cooked rice cool, then add the seasoning you prepared.
    1. Gently and carefully fold the seasoning into the rice so you don't crush the grains.
    1. The rice is ready to use.
  • The multicooker frees you from having to watch over the rice. Ideally you'd use special sushi rice, but ordinary round-grain rice works too. This amount of rice makes about 6–7 rolls.
  • Now you know how to make the tastiest rice for rolls very simply and quickly in a multicooker-pressure cooker. From here, you can move on to making all sorts of appetizers, sushi, and rolls.

Caloric content of the products possible in the composition of the dish

  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Round rice - 330  kcal/100g

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