Easy, savory, and 100% vegan.
DirectionsHeat olive oil in a pressure cooker over medium-high heat, stirring and swirling pan until shimmering. Add shallot and garlic and cook, stirring, until translucent but not browned, about 2 minutes.Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. Add sake and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes. Stir in soy sauce and miso paste.
Add stock and scrape any grains of rice or pieces of shallot or garlic from the sides of the pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure . Cook at low pressure for 5 minutes, then depressurize cooker, either by using the steam-release valve or running it under cold water .Open pressure cooker, add lemon juice, and stir to combine rice and cooking liquid; it should begin to form a creamy consistency.
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