Instant Pot Dynamite Rice

Instant Pot Dynamite Rice–if you like sushi you’re going to love this rice! It’s inspired by a sushi roll but is seriously so fast and easy to make with no crazy ingredients.

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Instant Pot Dynamite Rice

This super fast and easy rice is really tasty! If you like sushi rolls I think you’ll love this shrimp and rice dish. The sauce is everything and even though it has sriracha in it it isn’t too spicy. My son and I ate this up until it was gone. Sorry to Greg who is allergic to shrimp! Womp wah.

The rice is cooked in the bottom of the pot and the shrimp is cooked in a dish above the rice. This allows the shrimp to perfectly steam without getting overcooked. I used jumbo frozen peeled and deveined shrimp. This made it very convenient and delicious to eat.

Ingredients/Substitution Ideas

• Jasmine rice–or a Calrose medium grain white rice
• Frozen raw peeled and deveined shrimp
• Seasoned rice vinegar–I used Nakano Roasted Garlic Rice Vinegar
• Sesame seeds
• Mayonnaise
• Soy sauce–I used low sodium soy sauce
• Sesame oil
• Sriracha hot sauce
• Garnishes: Sriracha, sesame seeds, sliced green onions

Steps

1. Rice and pot-in-pot shrimp: Pour water and rice into Instant Pot. Place a tall trivet into the pot. Place a pan* on top of the trivet*. Add the frozen shrimp into the pan. Cover the pan with a lid or foil.
   
   
   
   The shrimp is added in using the pot-in-pot method so that is doesn’t get overcooked.
   
2. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
   
3. Season the rice: Remove the shrimp pan and set aside. Stir the seasoned rice vinegar and sesame seeds into the rice. Stir the shrimp into the rice. 
   
4. Make the sauce: Stir the mayonnaise, soy sauce, sesame oil, sriracha together in a small bowl. 
5. Serve: Scoop the rice into bowls and drizzle with the sauce. Garnish with extra sriracha, sesame seeds and green onions. Eat and enjoy!

Notes/Tips

• If you use regular rice vinegar instead of seasoned vinegar you’ll need to add in 1-2 tsp of kosher salt and 2-4 teaspoons of white sugar.
• Try adding in a couple cups of chopped spinach in with the rice either before or after pressure cooking it to add some nutrition and color.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• I used a tall trivet* and one of these stackable pans* to cook the shrimp in.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• This recipe is gluten-free and dairy-free.
• Other recipes you can make with shrimp are Instant Pot Creamy Shrimp Fettuccine and Instant Pot Shrimp Scampi Pasta.

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More Rice Recipes to Love…

• Instant Pot Popeye’s Cajun Rice
• A Cowboy’s Jambalaya (Instant Pot)
• Instant Pot Hibachi Fried Rice
• Instant Pot Hamburger Jazz

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.