Cooking Instructions
- 1
1:1 sushi rice and water in instant pot rice setting for 12 minutes.
- 2
2.5 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt.. mix and then heat (microwave or stove) (https://www.pressurecookrecipes.com/instant-pot-sushi-rice/#recipe).
Once rice is done then add sushi vinegar and mix well. - 3
While rice is cooking, chop veggies as shown.
- 4
Take sea weed and briefly heat it on stove for 2 seconds as shown in image. Then place it on the mat with shiny side of the sea weed down and lines side up.
- 5
Make your hands wet and spread rice on the seaweed. Then place veggies on the rice as shown. Roll up the sushi and then chop it into pieces. Clean the knife regularly as it keeps getting sticky every time you cut.
Spread shichimi togarishi powder on top.
- 6
Take wasabi (qty shown) and add soy sauce to it.
- 7
Serve
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