Sushi Rice
6 cups sushi rice (short/medium grain) – (I usually plan on ¾
- 1 cup uncooked rice per person)
½ cup rice vinegar
¼ cup sugar
2 tsp salt
Rinse rice and then cook with a 1 to 1 water ratio in an instapot
for 5-6 minutes, do a 10 minute slow release.
Warm up rice vinegar enough to dissolve the sugar. Spread
cooked rice on a large cookie sheet to cool. Pour vinegar mixture over rice and
continue to cool.
Spicey Mayo Sauce:
1 cup mayo
3 tablespoons Sriracha chili sauce
2 tablespoons lime juice
½ tsp garlic (optional)
Salt to taste
Toppings:
Avocado
English Cucumber
Thin sliced carrots
Crab meat (Imitation crab is great!)
French Fried Onions (if you make your own, it adds so much yum! - also homemade gluten free is easy)
Nori (Seaweed sheets, found on the Asian isle at most supermarkets)
Sesame Seeds
