SUSHI RICE
2 metric cups short grain white rice, washed
21/4 metric cups water
11/2 tablespoons rice vinegar
11/2 tablespoons castor sugar
1/2 teaspoon salt
1.Place rice and water into the removable cooking bowl of the Kambrook Rice Express, (thoroughly wash rice first).
2.Press the selector control lever down to “Cook” setting. Cook with the lid on, until Kambrook Rice Express automatically switches to “Keep Warm” setting. Stir once during cooking.
3.Fluff rice. Close lid and allow to stand for 10 minutes on “Keep Warm” setting.
4.Transfer rice to a large, shallow dish. Cool to room temperature.
5.Heat vinegar, sugar and salt over a low heat until sugar dissolves. Sprinkle over rice. Use immediately as required in Sushi recipes.
SUSHI RICE SUGGESTIONS - SEAWEED ROLLS
6 sheets of Nori seaweed
Sushi Rice
Wasabi paste, to taste
150g smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber or spring onion
1.Place a sheet of seaweed, shiny side down on a sheet of baking paper.
2.Spread a portion of the rice over a third of the nori sheet, leaving a border.
5.Spread a very thin layer of wasabi paste in a narrow line down the centre of the rice.Top with a thin strip of salmon then some pickled ginger and vegetables, cucumber or spring onion.
6.Using the paper as a guide roll up the seaweed to enclose the filling. Press to seal the edges.
7.Using a very sharp knife cut the roll neatly into 2.5cm pieces.
8.Repeat with remaining seaweed and filling. Chill until ready to serve.
Tip:Any leftover Sushi Rice can be frozen.
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