Add 1 cup of water to the Instant Pot liner and place the steam rack in the liner.

Rinse the sticky rice. In a glass bowl that can fit in the liner, combine the sticky rice with the 3/4 cup of water. Place the bowl on the steam rack. Close the lid and set the valve on the “Sealed” position.

Pressure cook for 14 minutes. In the meantime, prepare the teriyaki sauce.

After 14 minutes, let the pressure release naturally for 10-12 minutes. Release the remaining pressure by turning the valve to “Venting” position.

Remove the sticky rice from the Instant Pot and let it cool for at least 25 minutes.

Place a piece of plastic wrap on a working surface or cutting board. Measure about 1/3 cup of the sticky rice and place it in the center of the plastic wrap. Wrap the plastic film around the sticky rice and shape it into a thick cylinder. Wrap it tightly. Repeat with the remaining rice to make about 6 cylinders.

Place them on a plate and refrigerate for at least 2 hours, this will allow the rice to firm up slightly and hold together better.

Next, using wet hands (to prevent from sticking) unwrap the sticky rice kebabs and place them on a plate lined with plastic film. Thread kebabs on skewers.

Heat about 2 tbsp of oil in a large non-stick skillet. Once hot, add the skewers and cook for about 5 minutes, turning from time to time until slightly golden. Pour in the teriyaki sauce and stir to coat each skewer. Cook for 1 minute or until the sauce has thickened.

Serve immediately drizzled with vegan mayo and spring onions! These kababs are best served the same day but will keep for up to 2 days in the refrigerator.

Mix all the ingredients together in a small bowl and set aside.