This one is Hardy's, he wanted to figure out a way to make sushi for lunch every day. This rice is the secret to being able to do that.
instant pot, staple
2 Servings
- 1 C short grain brown rice
- 1 3/4 C water
- 1 T agave nectar
- 1 T rice vinegar
- 3 dashes salt
Dump it all into the cooker, stir, cook for 22 minutes, natural release.
If this comes out really a soupy mess, don't worry, you may have gotten your measurements wrong, but it'll be fine. Just hit the sauté button, keep stirring the rice until the extra liquid boils off, about 10 minutes. Trust us, we've done this plenty, it'll work out.
This rice will come out looking a tad too wet. Don't freak out, it's done, just stir the rice a bit, and let it sit... it'll soak up that water.
Refrigerate this rice, and use as needed. Keeps up to 5 days.
Reheat cold sushi rice in the microwave for 45 seconds, you can add a splash of rice vinegar after it has been reheated, if you want to spruce up the taste a bit, but it's not necessary and we don't bother.
We've given the 2-roll recipe version, here are the measurements for scaling this up.
\rowcolors{2}{gray!20}{white}
| ingredient | 4 rolls | 6 rolls | 8 rolls |
|---|---|---|---|
| short grain brown rice | 2 C | 3 C | 4 C |
| water | 3 1/4 C | 4 3/4 C | 6 C |
| agave nectar | 2 T | 3 T | 4 T |
| rice vinegar | 2 T | 3 T | 4 T |
| salt | 1/4 t | 3/8 t | 1/2 t |
If you use real sushi rice, it's a white rice, so 1:1 ratio, cook for 5 minutes in the cooker, 10 minutes natural release. In the rice cooker, you just hit the "white rice" button and let it do its thing. Remember 1:1 ratio of rice to water, all other ingredients are the same. It works great!