Kabocha Squash Rice (Japanese Pumpkin)
Instant Pot Kabocha Squash Rice - Japanese short grain rice cooked with cubed kabocha squash, sake and sesame oil.
Ingredients
| 2 cups | 480 ml | Kabocha squash (Japanese pumpkin), cubed |
| 1.5 cup | 360 ml | Japanese short grain rice (Sushi Rice), rinsed |
| 1.5 cup | 360 ml | cold water |
| 1 tbsp | 15 ml | Japanese cooking sake (Japanese rice wine) |
| 1 tsp | 5 ml | sea salt |
| 4-5 drops | sesame oil |
Instructions
- Add Ingredients to Instant Pot: Add rice, water, cooking sake, sea salt, and sesame oil in Instant Pot Pressure Cooker. Mix ingredients a few times with a wooden spoon. Add cubed Kabocha squash quickly into the pot.
- Pressure Cook Kabocha Squash Rice: Close the lid and pressure cook at High Pressure for 7 minutes, then 10 minutes Natural Release.
- Mix & Serve: Remove the lid. Mix the Kabocha squash well with the rice and serve!