If there’s one thing you should know about Feed Your Skull (me), it’s that ‘we’ LOVE sushi!!!
I’m sure I have more posts dedicated to sushi rolls and sushi-related foods than I do kale, which just seems insane.
3 Vegan Maki Rolls (Sweet Potato • Onion • Brussels Sprouts) • Stuffing Nori Rolls • Avocado Nori Quinoa • Peanut Butter 🍌 Nori Rolls • Nori Rolls using leftover casserole and rice dishes • Ginger Miso Sunflower Seed Pâté • Tuna Salad Nori Rolls
I told you. 🍣
You should know it’s incredibly easy to make delicious homemade nori rolls.
All you need is rice—any kind will do, I’ve used brown, basmati, jasmine, sushi, and regular white—veggies, and nori sheets. You can even use minced cauliflower or zucchini—just make sure they’re dry first! *Adjust cooking time for brown rice according to the IP user manual
What makes sushi rice different from cooking up regular old rice??
Sushi rice is typically sticky and fluffy.
Not mushy or overcooked.
The flavor is subtle, but important. Sweet. Tangy. Salty.
That subtle trio takes a head nodding good sushi roll to a moment where you can feel time stop and all your taste buds stand on end reaching as high as they can to grab that sweet salty goodness.
Your eyes roll back in your head and you catch yourself moaning.
I had my first food-gasm to California rolls at 18. I had never tasted anything like it.
Once you have awesome sushi rice it goes with whatever veggies, fruit, or leftovers you have on hand.
The options seem limitless. I’ve never made one I didn’t like.
Nori is my favorite seaweed. When I can’t handle kelp or dulse I know that nori has my back. Buy toasted or raw sheets—I personally can’t tell the difference.
To make this rice all you have to do is throw everything in the Instant Pot, give it a stir, and let it cook.
I used jasmine rice in this recipe, because we had it on hand.
As you can see the rice is thoroughly cooked, fluffy yet sticky, and embodies the perfect balance of flavors.
Instant Pot Recipe | Sushi Rice + Maki Roll Idea
Additional nutritional information // protein: 3 g • iron: 10%
- 2 cups jasmine rice
- 2 1/2 cups water
- 1/2 cup rice vinegar or rice wine vinegar
- 1 tablespoon organic cane sugar
- 1/2 teaspoon sea salt
- Put rice in a sieve and rinse under cold water for about 1 minute. Shake out excess water and put in the Instant Pot pot.
- Whisk water, rice wine vinegar, cane sugar, and sea salt in a medium bowl until sugar is dissolved. Pour over rice and give it a stir.
- Lock the lid. Set nozzle to seal. Press the 'rice' button which will auto set to the correct time ~ about 10-12 minutes.
* Adjust cooking time accordingly if using brown rice by using the multi-grain setting
Maki Roll Time
Maki is a type of sushi roll that includes toasted seaweed nori rolled around vinegar-flavored rice and various fillings, including raw seafood and vegetables. The word maki means “roll.”
I’m using up some Navitas Naturals raw nori sheets that I’ve had for years!! Seriously. They don’t expire or go stale.
For the following pics I used one sheet of nori, about 1/3 cup rice (or desired amount), 1/4 of a fresh avocado, and toasted sesame seeds.
Spread rice evenly on nori leaving about 1/2 inch at the end. Have a little saucer of water to wet your fingers. This will keep rice from sticking to your digits. Cut avocado into slices and layer about 1/4 of the avocado across the center. Sprinkle with toasted sesame seeds and roll up. When you get to the end, wet your fingers and brush them along the edge of nori you left blank. Finish rolling and allow the roll to rest for about a minute to seal the deal.
Cut into 6-8 pieces with a sharp knife.
Sprinkle with more sesame seeds. 😍 Can you see I have a problem? Adorn with wasabi paste, chopsticks, and organic tamari.
I love mixing all of the wasabi into my tamari and then go in for a dip that makes my eyes water and my nose run! Do you??
I would love to see your food pics! If you give this recipe a whirl, let us know. <3 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram! xx
Comments are closed.
What kind of pressure release do you use?? I’m looking forward to trying this for Valentine’s Day.
I do one of two ways depending on my time limits. In both methods I turn the pressure cooker off (stops the keep warm setting from kicking in) once the rice is cooked. I then either turn the release valve to do it the quick way or let it release naturally (which is usually done in about 5-10 minutes). The rice is always 👌. 🙂
I noticed that your ingredients list for the rice calls for rice vinegar, but the directions mention rice wine vinegar. Which one did you use, and do you know if there is much of a difference? Thanks!
Ah good catch on my verbage! 🙂 I’m pretty sure they are the same thing, some brands differ over which phrase they use, but they are the same thing. I also sometimes use white or apple cider vinegar if I’m out of rice wine vinegar. Cheers!
is this really 1/2 cup of vinegar?!
I’m sorry but I followed your directions exactly and my rice came out pure vinegar! I wasted two cups of expensive sushi rice! Starting over and not adding a thing to the rice. Not sure why the vinegar and sugar are necessary. 🙁
I agree, way too much vinegar!! My sushi-loving kids would barely eat it.
Thank you for this recipe. I am making sushi maki for a party of sixteen, along with Japanese soup, salad, and dessert. In trying to get the proportions right, I calculated four cups of RAW rice and five cups of water. Agree? I ask because the problem with MANY recipes concerning rice is that they don’t specify raw or cooked. Big difference! You can verify my calculations, and save me the time of looking for similar recipes to see if they concur.
would the cooking time change for 6 cups of rice?
thank you so much
Way to much rice vinegar! Wish I would have read other comments about this before I made it ! Other than that ok
Tried your recipe, but I think if I do it again I will cut the rice vinegar in half or less. It was super strong compared to what I’ve had before. The other directions were pretty spot on though.
Jasmine rice isn’t sushi rice. Short grain Japanese rice is sushi rice. I’ve been trying to find a good recipe for making sushi rice in the instant pot and haven’t been successful, the amounts of water vary wildly and generally result in mushy rice that isn’t appealing to eat on its own, much less in sushi.
Do you by chance have a recipe for making sushi rice in the instant pot?
I love this, I’ve made my own sushi rolls and onigiri for my kids for years but it’s always been a big deal to cook the sushi rice on the stove and season after. Having an instant pot method has changed everything and we can have our favorites much more often.