There has been a long hiatus from our recipe posts, so I’m going to come back strong with this recipe for vegetarian sushi which is also a piece of art. Attempting sushi at home may seem intimidating, but all you really need is rice, rice wine vinegar, and seaweed, and then you have free range with your fillings. The tricky part can be the rice… You can find may recipes for sushi rice online, and while they do all work… in my experience they have all been… well… work! That’s why I’m so excited that it is totally possible to make perfect sushi rice in the pressure cooker. I mean, you fill the pot and press a button, and then minute later you have perfectly cooked rice! How much easier can it get.
I will spare you the rant about my InstantPot, an appliance I never knew I needed and now can’t believe I have lived without. You can read about it on thousands of sites online and decide for yourself if this is something you could use.
This week I used it to steam a large batch of beets, and was surprised to find the water at the bottom of the pot had turned bright pink. It seemed to pretty to waste, and it was getting to be dinner time, so I thought why not use it to cook rice with? The result is this crazy cute creation, which was pleasing both to the eye and to the palate. Give it a try! If you don’t have a pressure cooker, you can use the stove top method to cook the sushi rice and then follow the rest of the recipe. You should use the instructions on the package, as the cooking time will be different.
When you get to the point of assembling everything, if you don’t have a sushi mat you can put down some cling wrap under the seaweed and use it to help you roll everything. Place your fillings about 1/2 – 1 inch away from the end of the rice covered sheet, and then roll it over tightly using the cling wrap. Once you have made one full circle, press everything together and get rid of any extra air in your roll, then finish rolling the rest.
A YouTube video like this one may help illustrate.