Instant Pot Sushi-Style Rice

Begin by placing the rice into the multi-functional pressure cooker's insert, ensuring it is fully submerged in water. Rinse the rice thoroughly by gently swishing it around with your hands, then strain the mixture through a fine-mesh sieve to remove any impurities. Repeat this process several times until the water runs clear, typically around five rinses.

Next, spread the drained rice onto a clean cloth and allow it to air dry for 10-15 minutes. This step is crucial in removing excess moisture from the rice.

While the rice is drying, prepare the kombu by gently wiping it with a damp cloth, leaving the white powder intact as it contributes to the dish's umami flavor. Break off a small piece of kombu and place it into a small saucepan.

Add the remaining kombu to the pressure cooker with the rice and 1.25 cups of water, then close and lock the lid. Follow the manufacturer's instructions to set the high-pressure setting and timer, allowing 2 minutes for cooking. After the initial pressure release, allow an additional 10-15 minutes for any remaining pressure to dissipate.

While the pressure is releasing, combine the rice wine, hon mirin, sugar, and sea salt in the saucepan. Heat over low heat until the sugar and salt have dissolved, taking care not to boil.

Using a rice paddle, gently scrape the cooked rice into a glass or ceramic bowl. Discard the kombu piece from the saucepan and pour the vinegar mixture over the rice, using the paddle to mix until it is well incorporated. Ensure that there are no lumps of rice remaining, then allow the mixture to cool to room temperature. If desired, speed up cooling by fanning the rice with a piece of cardboard.