A playful fusion of sushi and pasta flavors, wrapped in seaweed with a delightful mix of warm and cold rice textures. Chaos of kitchen alchemy is so fun. Yea I was playing around in the kitchen today until the thunder started up and then I joined both the cat and dog in hiding from it truth be told.

Ingredients (Serves 4)

For the Sushi Rice:

• 2 cups short-grain sushi rice (Koshihikari or Calrose work well)
• Water for cooking:
  • Stovetop: 2 ½ cups
  • Instant Pot: 1 ¾ cups
• 2 ½ tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

For the Sauce & Filling:

• ½ cup spaghetti sauce (red or white, depending on preference)
• ¼ cup caramelized onions (seared in a cast-iron pan for extra richness)
• 1 clove garlic, minced (seared with the onions)
• 1 teaspoon ginger, minced (optional, but adds depth)
• 1 teaspoon liquid smoke (optional, for a hint of that campfire essence)
• 4 thin strips of grilled chicken (crispy or lightly seared)
• 4 sheets nori (seaweed) (cut into strips to seal the wraps)
• Sesame seeds (for garnish)
• Wasabi and pickled ginger for serving

---

Step 1: Preparing Sushi Rice

Sushi rice must be washed, cooked, and seasoned properly to achieve the right texture and flavor. Whether using the stovetop or an Instant Pot, the process is slightly different.

Instant Pot Method:

1. Rinse the rice thoroughly in a bowl with cold water. Swirl it around gently, then drain. Repeat 3 to 4 times until the water runs almost clear. This removes excess starch for better texture.
2. Add the rinsed rice to the Instant Pot with 1 ¾ cups water. Let it soak for 15 minutes before cooking.
3. Close the lid, set the Instant Pot to Manual or Pressure Cook mode, and select Low Pressure for 5 minutes.
4. After cooking, allow a 10-minute natural pressure release, then carefully open the lid.
5. Prepare the vinegar seasoning: Mix rice vinegar, sugar, and salt until fully dissolved. Warming it slightly helps the sugar dissolve faster.
6. Season the rice: Gently fold the vinegar mixture into the warm rice with a wooden or silicone spoon. Avoid smashing the grains, as they need to remain fluffy.
7. Spread the rice onto a wide bowl or plate, then fan it lightly for 2 to 3 minutes to achieve a glossy texture.

Stovetop Method:

1. Follow the same rinsing steps as above.
2. Transfer the soaked rice to a pot with 2 ½ cups water. Cover and bring to a boil over medium-high heat.
3. Once boiling, lower the heat to the lowest setting, cover tightly, and simmer for 12 minutes. Do not lift the lid during cooking.
4. After 12 minutes, turn off the heat and leave the pot covered for 10 more minutes to finish steaming.
5. Season the rice with the vinegar mixture, fold carefully, and fan to cool, just like in the Instant Pot method.

---

Step 2: Preparing the Sauce & Filling

1. Caramelize the onions: Heat a small pan over medium heat. Add a drizzle of oil and cook the onions until deep golden brown.
2. Sauté garlic & ginger: Add minced garlic to the onions and cook for 1 minute until fragrant. If using ginger, add it at this step too.
3. Infuse the spaghetti sauce: Pour spaghetti sauce into the pan with the onions and garlic. Stir in liquid smoke (if using) and simmer for 2 minutes to deepen the flavor.
4. Grill the chicken strips: Cook thin strips of chicken until lightly crispy, then set aside.

---

Step 3: Assembling Ricegetti

1. Prepare your workspace:
   • Place a clean cutting board or sushi rolling mat on the countertop.
   • Have a small bowl of water nearby—this prevents rice from sticking to your fingers.
   • Be careful not to get your hands too wet when handling nori, as it can become sticky and fragile.
2. Shape the rice layers:
   • Wet your fingers lightly (too much water will make handling nori difficult).
   • Take a small scoop (about 2 tablespoons) of cold sushi rice and shape it into a flat rectangle, about 2 inches wide and 3 inches long. Place it on a strip of nori near the edge.
   • Take a slightly larger scoop (about 3 tablespoons) of warm sauce-infused rice and place it directly on top of the cold rice, shaping it gently to fit.
3. Add the chicken:
   • Lay a thin strip of grilled chicken across the top of the warm rice layer.
4. Wrap it with nori:
   • Cut a strip of nori about ¾ inch wide for sealing.
   • Carefully wrap it around the Ricegetti, pressing gently to hold everything together.
   • Do not use wet hands when pressing the nori—it will stick to your skin instead of sealing properly. If needed, dab a tiny bit of water on the edge of the nori to help it adhere.

---

Step 4: Garnishing & Serving

• Sprinkle sesame seeds over the top for texture.
• Serve Ricegetti warm or cold, depending on preference.
• If packing for lunch, wrap tightly in plastic wrap or place in an airtight container to prevent drying.
• Serve with wasabi and pickled ginger on the side for an extra kick.

---

Additional Tips

• Keep hands lightly damp, not wet, when handling nori—too much moisture makes it sticky and hard to work with.
• Liquid smoke adds depth but is optional—Ricegetti still tastes great without it.
• Ricegetti can be stored in the fridge for up to 24 hours, but eat it fresh for the best texture.
• Experiment with variations—try crispy pancetta, roasted bell peppers, or even a mozzarella-topped version.

This could easily evolve into something bigger—Ricegetti might just become the next big food trend! If you tweak it further, I want to hear all about it. 🍣🍝