Recipes
SUSHI RICE
INGREDIENTS
4 Rice Box™ cups short grain white rice, washed
3 tablespoons rice vinegar
3 teaspoons caster sugar ½ teaspoon salt
1 tablespoon rice vinegar, extra
METHOD
1.Place washed rice and water up to rice/ water level 3 into removable cooking bowl and close the lid.
2.Select the COOK/SUSHI setting, press the Start button and cook until COOK setting switches to WARM.
3.Stir rice, close the lid and stand for 10 minutes on WARM.
4.Transfer rice to a large, shallow dish and spread to cool.
5.Heat vinegar, sugar and salt in a small saucepan and stir over a low heat until sugar dissolves. Sprinkle vinegar mixture over rice, mix well.
6.Use immediately as required in Sushi recipes.
Preparing the Sushi
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 Custard egg Avocado
Cooked asparagus Fresh crab
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 the 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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