Vegetable Sushi

Step 1

Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.

Step 2

Add rinsed rice and salt to instant pot.

Step 3

Add water.

Step 4

Add 1 tsp salt.

Step 5

Cook on instant pot high pressure setting for 6 minutes (with full natural release).

Step 6

Transfer rice to bowl.

Step 7

Add rice vinegar evenly over rice.

Step 8

Gently fold rice to incorporate rice vinegar, be careful not to smash rice.

Step 9

Cover a bamboo sushi rolling mat with plastic wrap.

Step 10

Place a sheet of nori on the mat.

Step 11

Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.

Step 12

Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.

Step 13

Cover nori to all edges leaving 1 inch margin on top edge.

Step 14

Dip hands in water if they get too sticky.

Step 15

Use bamboo mat to lift edges up and over filling.

Step 16

Use fingers to tuck roll

Step 17

Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.

Step 18

Move mat and shape roll, repeat squeeze and shape.

Step 19

Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.

Step 20

Cut in half and then each half into 3 segments.

Step 21

Cover a bamboo sushi rolling mat with plastic wrap.

Step 22

Place a sheet of nori on the mat.

Step 23

Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.

Step 24

Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.

Step 25

Spread rice over whole surface of nori (no gap).

Step 26

Then sprinkle with sesame seeds.

Step 27

Flip nori over (rice side down, nori up).

Step 28

Continue with above steps in “Regular Roll” section.