Cuisinart FRC-800A manual Avocado, Scallion Basil Roll, Prawn Asparagus Roll

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Avocado, Scallion

& Basil Roll

Makes 1 roll

Equipment needed: sushi rolling mat 1½ cups Perfect Sushi Rice (page 21)

¼avocado, peeled, pitted and thinly sliced

1scallion, thinly sliced

6to 7 fresh basil leaves

bowl of cold water (to help in rolling sushi)

Cover the sushi mat with plastic wrap (to prevent sticking). Wet hands with cold water and press sushi rice onto covered mat. Place the avocado, scallion and basil leaves in a thin horizontal line across the middle of the rice. Wet hands again with the water and, with the help of the sushi mat, roll the rice toward you in a jelly-roll fashion. Be sure to roll tightly, but without too much pressure, to ensure an even sushi roll.

Unwrap the sushi mat and then, with a clean and sharp knife, cut into 8 pieces.

Serve with pickled ginger, wasabi and light soy sauce.

Nutritional information per roll:

Calories 353 (16% from fat) • carb. 71g • pro. 8g

•fat 7g • sat. fat 1g • chol. 0mg • sod. 179mg

•calc. 22mg • febre 5g

Prawn &

Asparagus Roll

Makes 1 roll

Equipment needed: sushi rolling mat

1 sheet nori

1 cup Perfect Sushi Rice (page 21)

4steamed prawn, halved (see steaming chart on page 14)

2asparagus spears, blanched and halved horizontally

1 to 2 tablespoons toasted sesame seeds bowl of cold water (to help in rolling sushi)

Cover the sushi mat with plastic wrap (to prevent sticking). Lay the nori on top of the covered mat. Wet hands with cold water and press sushi rice on top of the nori, leaving a 1 inch space on the bottom of the nori, closest to you. Place the prawn and asparagus spears in a thin horizontal line across the middle of the rice. Wet hands again with the water and, with the help of the sushi mat, roll the rice toward you in a jelly-roll fashion. Be sure to roll tightly, but without too much pressure, to ensure an even sushi roll.

Unwrap the sushi mat. Place the toasted sesame seeds on a clean plate. Roll the sushi roll in the toasted sesame seeds to cover. Using a clean and sharp knife, cut into 8 pieces.

Serve with pickled ginger, wasabi and light soy sauce.

Nutritional information per roll:

Calories 270 (14% from fat) • carb. 47g • pro. 13g

•fat 4g • sat. fat 1g • chol. 43mg • sod. 165mg

•calc. 27mg • febre 3g

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Contents FRC-800A Safeguards Special Cord SET InstructionsContents Features and Benefits Getting to Know Your Control Panel Hour and Minute used to change timeReminder Setting the ClockOperation Cooking Rice/Oatmeal/Quick CookingSteaming Cooking RisottoKeep Warm Cooking Soup or Slow CookingAdding Cook/Keep Warm Time Cleaning and Care ReheatingOatmeal Quick cookSoup/Slow Cooking Finish timeCooking Charts Guide for Cooking RiceBrown Rice Program Cooked Yields RICE/GRAIN Cooked Yield for 1 Rice Cooker CUPGuide for Steaming Vegetables, Poultry and Seafood Troubleshooting Warranty Limited Three-Year WarrantyRecipes White Rice with Steamed Salmon Jasmine Thai Scented Rice Red Beans and Rice Sausage and Prawn JambalayaZucchini Couscous Tomato, Mozzarella and Basil Rice SaladPerfect Sushi Rice Greek SaladTips on Making Sushi Rolls Avocado, Scallion Basil Roll Prawn Asparagus RollWheat Berry Vegetable Salad Red Onion VinaigretteWild Rice Waldorf Salad TaboulehBrown Rice with Black Beans Tomatoes Quinoa Fruit SaladAsparagus & Tomato Risotto Butternut Squash RisottoMixed Mushroom & Mascarpone Risotto Traditional Rice PuddingCinnamon Maple Oatmeal Indian Spiced Rice PuddingTip on Leftovers Creamy Irish Oatmeal With BlueberriesGorgonzola Parmesan Polenta With Pine Nuts Cranberry Oat BranSet Polenta Israeli Couscous With Moroccan Vegetables Basmati Rice with Indian SpicesPasta with Four Cheeses Marinara SauceLentils Provençal Turkey ChiliSoba Noodle Soup Black Bean SoupPappa al Pomodoro Mixed Garden VegetablesTofu & Asian-Style Vegetables with a Ginger Marinade Asian Chicken WrapsSteamed Vegetable Wontons Ginger Dipping SaucePage Page Page V O R T H E G O O D L I F E
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