Sushi Rice

I used to have a non-mirin sushi rice recipe here, but when my mirin was restocked I switched back to the mirin version, which may have originally come from Eden Foods. Instant Pot directions were inspired by Amy & Jacky, and are easier to cut in half than the stovetop version.

Makes 6 cups cooked rice.

Ingredients

• 2 c. sushi rice, unrinsed
• 3 ¼ c. water (2 c. in the Instant Pot)
• 1 T. maple syrup
• pinch sea salt
• ¼ tsp. dashi powder (optional)
• 2 T. brown rice vinegar
• 1 T. mirin

Directions

Stovetop

1. Combine first five ingredients in a small heavy pan with a lid.
2. Bring to a boil.
3. Simmer 20 minutes.
4. Let rest 10 minutes.

(Instructions continued below.)

Instant Pot

1. Rinse rice gently, using the steaming basket if you have one or a mesh strainer.
2. Combine first five ingredients in the Instant Pot.
3. Seal and pressure cook on high for 0 (zero) minutes.
4. Wait 20 minutes (natural release).

Both

1. Transfer to a glass bowl, preferably spreading the rice with a bamboo paddle.
2. Sprinkle the remaining ingredients into the bowl and toss gently.
3. Chill or let cool at room temperature before serving.

Variants

Sweetening sake is the most auspicious substitute for mirin, though my previous recipe used white cooking wine.

For some spicy mayo to go with your sushi, combine 1 T. mayo and 1 tsp. Sriracha. (Peter found this recipe online, probably here.)