1. Place the rice in a fine colander over a large bowl, and rinse under fresh running water, until the water in the bowl is no longer purple, about 2-3 minutes.
2. Combine black rice, water, a glug of oil and salt in the pressure cooker pot. Lock the lid on, select high pressure mode and cook for 20 minutes. You can also cook in pot with an abundant boiling salty water for around 45 min. When the timer goes off, remove the lid to release excess steam, transfer the rice into a large bowl and allow to cool.
3. In a large bowl, mix together rice, few coriander leaves chopped and pesto. Season with salt, chili powder, and pepper to taste.
Place a lightly oiled round pastry cutter on the plate, place the rice and lightly compact it with a spoon. Remove the cutter, sprinkle on the rice the sesame seeds, finely chopped coriander leaves and finely sliced bottarga.