Step 1

Rinse the sushi rice well, rubbing it around in the strainer as the water passes through. Rinse until the water runs clear (about 3 minutes).

Step 2

To the pressure cooker add the rinsed rice and water and mix to evenly distribute the rice.

Step 3

Close and lock the lid of the pressure cooker.

Step 4

Electric pressure cookers: Cook for 7 minutes at high pressure. Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 7 minutes pressure cooking time.

Step 5

When time is up, open the pressure cooker with the 5-Minute Natural release. Electric pressure cookers: When cooking time is up, count 5 minutes of Natural pressure release. Then, release the rest of the pressure slowly using the valve. Stovetop pressure cookers: Move the cooker off the hot burner and count 5 minutes of Natural pressure release. Even if all of the pressure is naturally released before the 5 minutes are up keep the lid closed the entire time. Otherwise, release any remaining pressure slowly using the valve.

Step 6

Stir- the rice-wine vinegar into the rice handling it delicately without over-working it..

Step 7

Tumble the rice into a large wooden bowl or wooden cutting board and smooth-out into an even layer.

Step 8

Let cool for about 10 minutes, and it's ready to be used to make sushi!

Step 9

Watch the video to see a sushi-making demonstration..

Step 10

Line-up the rolling mat and the sheet of noiri.

Step 11

Spread rice to the left and right edges leaving a finger-width space at the top and the bottom of the nori without rice (this will help it stick closed),

Step 12

Arrange the ingredients in the middle of the rice in a horizontal line to the edges - if the ingredients are not straight, arrange them so that the width is the same all the way across the roll.

Step 13

Lift the bottom edge of the nori with the rolling mat, and tuck the nori into the rice to start the roll.

Step 14

Delicately but firmly and evenly roll the nori closed.

Step 15

If the nori doesn't close- run some water on one edge to "glue" it closed.

Step 16

Slice off and remove the ends (and eat them, they're the cook's treat ; )

Step 17

Slice in thick slices, about six pieces per roll.

Step 18

Serve immediately or place on platter and wrap tightly in plastic wrap and refrigerate for up to a day before serving.