Sushi rice in the Instant Pot, is 1:1 water ratio actually right?
- Thread starter Thomas Martinez
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ok but what kind of vinegar mix is everyone using here? the rice cooker is only half the recipe.
I use 1/4 cup rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt for every 2 cups of dry rice. Warm the vinegar and sugar mixture before mixing in with the rice while the rice is still hot.
I use 1/4 cup rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt for every 2 cups of dry rice. Warm the vinegar and sugar mixture before mixing in with the rice while the rice is still hot.
do you fan the rice while folding it up?
do you fan the rice while folding it up?
Yes! Fanning the rice when folding it up gives the rice that glossy finish.
see this is why people need to buy a rice cooker like a Zojirushi because it can make perfect rice without all of these steps. Just place the rice in and press the button and its done.
see this is why people need to buy a rice cooker like a Zojirushi because it can make perfect rice without all of these steps. Just place the rice in and press the button and its done.
Chemistry changes with the different pressure settings. Low pressure has a lower cooking temperature within the pot. High pressure quickly gets to high temperatures which can result in gummy exterior to the rice grains and chalky interiors.
ymmv on the 1:1 ratio, at altitude 5500ft I find that a 1:1.1 ratio will produce better results. The pressure within the IP does change with altitude.
ymmv on the 1:1 ratio, at altitude 5500ft I find that a 1:1.1 ratio will produce better results. The pressure within the IP does change with altitude.
oh interesting does altitude change the pressure within the Instant Pot or the boil temperature of the water?
oh interesting does altitude change the pressure within the Instant Pot or the boil temperature of the water?
Both, but mainly the boil temperature. The pressure within the pot remains the same, but the boiling temperature of the water changes with the outside air pressure. This also slightly changes the amount of moisture the rice absorbs.
I tried quick release on sushi rice and it spewed starchy water out of the valve. I have never done it again. Always use NPR.
I tried quick release on sushi rice and it spewed starchy water out of the valve. I have never done it again. Always use NPR.
yep it’s what I’ve been saying, quick release with rice that contains starch will create a mess and worse texture than NPR.
I tried quick release on sushi rice and it spewed starchy water out of the valve. I have never done it again. Always use NPR.
QR after 10 minutes of NPR. I have found that most of the pressure can be released naturally, then you can quickly release the rest. I have to allow the rice to naturally release most of the steam to avoid spitting on me.
alot of people overthink this. Rinse the rice, 1:1 ratio, 12 minutes of low pressure, allow the rice to sit for 10 minutes, release the pressure, fluff the rice, season. It’s not that complicated.
alot of people overthink this. Rinse the rice, 1:1 ratio, 12 minutes of low pressure, allow the rice to sit for 10 minutes, release the pressure, fluff the rice, season. It’s not that complicated.
is low pressure 12 the same as high pressure 6 roughly?