SEAFOOD
Sushi rice
Serves 4 to 6
INGREDIENTS
4 Rice Duo cups short grain white rice, washed
4 cups/1 Litre water
2 Tablespoons rice vinegar
2 Tablespoons caster sugar ½ teaspoon salt
METHOD
1.Place washed rice and water into removable cooking bowl. Press the Selector Control down to ’Cook’.
2.Cover with lid and cook until Selector Control switches to ‘Warm’.
3.Stir rice, replace lid and stand for 10 minutes on ‘Warm’.
4.Transfer rice to a large, shallow dish.
5.Heat vinegar, sugar and salt in a small saucepan over a low heat until sugar dissolves. Sprinkle vinegar mixture over rice, mix well.
6.Use immediately as required in Sushi recipes.
THAT'S THE IDEA™
Some Sushi recipes require the rice to be shaped by hand. To do this, combine 1 Tablespoon rice vinegar with ¼ cup water. Use this mixture to keep hands wet while shaping rice. Any leftover Sushi rice can be frozen.
Recommended usage:
Seaweed rolls:
INGREDIENTS
6 sheets Nori seaweed Sushi rice
Wasabi paste, to taste
Add any combination of filings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables Finely sliced cucumber
Sashimi salmon or tuna, thinly sliced Avocado, thinly sliced
Cooked asparagus Fresh crab, sliced Finely shredded lettuce Mayonnaise
METHOD
1.Place a sheet of seaweed, shiny side down on a sheet of baking paper or a bamboo rolling mat.
2.Spread a portion of the rice over a third of the Nori sheet, leaving a border.
3.Spread a very thin layer of wasabi paste in a narrow line down the centre of the rice. Top with a selection of fillings.
4.Using paper or mat as a guide, roll up the Nori sheet to enclose the filling. Press to seal the edges.
5.Use a very sharp knife to cut the roll neatly into small portions.
6.Repeat with remaining Nori sheets and filling. Chill until ready to serve.
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