Sunbeam RC4700, RC2610 manual Making Sushi, Selection of ingredients listed below for 6 large rolls

Page 22

Making Sushi

Before you make sushi you will need to purchase a bamboo mat for rolling your sushi. For best result lightly dampen your mat before using.

6 sheets toasted seaweed (nori)

Small bowl of cold water with 2 teaspoons rice vinegar

Ready make wasabi paste Japanese soy sauce to serve

Selection of ingredients listed below for 6 large rolls:

1cm strips sashimi grade tuna or salmon Cooked prawns, shelled, deveined, halved lengthways

Cooked crabmeat

Pickled daikon, sliced thinly

Lebanese cucumbers, seeds removed sliced thinly Avocado, sliced thinly

Green onions, sliced into strips lengthways Snow pea sprouts

Japanese mayonnaise Pink picked ginger

1.Place a sheet of seaweed, shiny side down onto the dampened bamboo mat.

2.Dip your fingers into the water and scoop approximately 1/6 of the rice onto the centre of the seaweed.

3.Gently spread the rice over the seaweed without pushing down, leave approximately

a 3cm strip at the top of the seaweed uncovered. This will help seal the roll after rolling.

4.If using wasabi paste, smear a very small amount across the centre of the rice. Place your choice of ingredients in a row over the wasabi, making sure that the ingredients go to both ends. Don’t overfill as the sushi will be too difficult to roll. About 4-5 ingredients per roll is suitable.

5.Starting with the edge closest to you, pick up the mat with your thumb and forefingers and using your remaining fingers hold the filling in place while you start to roll away from you.

6.Roll forward gently but firmly. Moving the bamboo mat out of the way as you roll. Dip finger in water and slightly wet over the uncovered seaweed. Finish rolling, lightly press to shape. Unroll mat.

7.Place roll onto cutting board and using a very sharp knife cut into eight pieces.

8.Repeat with remaining rice, seaweed and fillings.

9.Serve with extra wasabi and Japanese soy sauce.

Makes 6 large rolls (48 pieces)

Step 1

Step 2

Step 3

Step 4

20

Image 22
Contents Rice Perfect Contents Important instructions retain for future useSunbeam’s Safety Precautions Safety Precautions for Your Rice PerfectFeatures of your Rice Perfect RC4700 Serving Spoon Twin Stainless Steel Steaming TraysMeasuring Cup Steaming Tray Features of your Rice Perfect RC2610Cup Capacity 16 cups cooked rice Allows you to lift and carry the Rice Perfect 8 to the table Non-stick Removable Cooking Bowl Features of your Rice Perfect RC2300Cup Capacity 10 cups cooked rice Allows you to lift and carry the Rice Perfect 5 to the table Using your Rice Perfect Replace the lidCare and cleaning Tips for cooking rice Cooking Chart Rice Perfect 10 cup RC4700 White RiceCooking Chart Rice Perfect 8 cup RC2610 Cooking Chart Rice Perfect 5 cup RC2300 Savoury Rice RecipesCoconut Rice Spicy RiceRecipes Creamy Mushroom RisottoBacon and Pineapple Stuffing for Chicken No chicken Pine Nut & Rice Stuffing for TurkeyPilau Peachy Rice Crumble Summer Rice SaladDressing ToppingRum and Raisin Rice Custard Sushi Vinegar SushiSushi rice Makes approximately 9 cups of cooked sushi riceSelection of ingredients listed below for 6 large rolls Making SushiMakes 6 large rolls 48 pieces Steaming Vegetables For best results when steaming vegetablesPotatoes For best results when steaming fish and seafood Steaming Fish and SeafoodFor best results when steaming poultry Steaming PoultryPage Australia 1800 025 New Zealand 09 912 Consumer Hotline