Brown Sushi Rice Pressure Cooker Recipe

Brown Sushi Rice Pressure Cooker Recipe

Ingredients

Makes enough for 6 sushi rolls – Cooker: 5- to 7-quart – Time: 18 minutes at HIGH pressure

• 2 cups high-quality short- or medium-grain Japanese-style brown rice (not Quick Cooking or partially milled)
• 5 cups water (3 cups for cooking the rice, 2 cups water to create the steam)
• 2 tablespoons sake or mirin
• ¼ cup plus 2 tablespoons unseasoned rice vinegar
• 1½ to 2 tablespoons sugar, to taste
• 1 teaspoon salt

Method

1. Wash the rice as directed in Step 1 for White Sushi Rice
2. Transfer the rice to the bowl you will use for steaming and add 3 cups of the water
3. Place a trivet or steamer rack in 5- to 7-quart pressure cooker
4. Add the remaining 2 cups water to the cooker
5. Place the bowl of rice and water on top of the trivet
6. If you have time, let the rice soak for 30 minutes
7. Add the sake to the rice
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 18 minutes
12. Remove the pot from the heat
13. Open the cooker with the Natural Release method; let stand for 15 minutes
14. At time, if the pressure is not all released, open the valve
15. Be careful of the steam as you remove the lid
16. While the rice is cooking, prepare the vinegar mixture
17. In a small saucepan, combine the vinegar, sugar, and salt
18. Simmer over medium heat, stirring just until the salt and sugar dissolve
19. Or you can heat the vinegar mixture in a microwave oven
20. Remove from the heat and allow to cool to room temperature
21. Lay out the items you will need as instructed in Step 5 of White Sushi Rice
22. Add the seasoned vinegar to the rice as instructed in Step 6 of White Sushi Rice
23. Mix and cool the rice as instructed in Step 7 of White Sushi Rice
24. Quick Cooking Brown Rice for Sushi: The Japanese brown rices labeled Quick Cooking have been partially milled to break up the outer bran layer of the rice kernel and thus speed cook times
25. Some Japanese markets carry a whole line of partially milled brown rices that display a percentage on the label-that’s the percentage of the bran layer that has been milled away
26. You may use 30 percent milled rice in this recipe
27. Substitute Quick Cooking Japanese brown rice for the short- or medium-grain Japanese-style brown rice
28. Decrease the water added to the rice in the bowl to 2½ cups
29. Decrease the pressure-cook time to 12 minutes
30. Otherwise, follow the recipe as directed

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