Directions

1. Set pressure cooker to "sear", add oil, adjust time to 10 minutes, and press "start/stop". When oil is hot, add onion and garlic. Sauté for 5 minutes. Add ginger, clams, scallops, shrimp, and calamari. Deglaze bottom of pot with sake. Simmer until alcohol evaporates, about 4-5 minutes. Add water, kelp, and mushrooms and stir. Add curry roux.

2. Close and lock lid, set pressure cooker to "fish", adjust time to 5 minutes, and press "start/stop".
3. When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add soy sauce and stir. Ladle over rice in serving dishes.