Sushi Rice
2 cups sushi rice, washed 2¼ cups water
1½ tablespoons rice vinegar 1½ tablespoons caster sugar ½ teaspoon salt
1.Place rice and water into the removable cooking bowl of the Kambrook Jar Rice Cooker and place the lid into the locked position.
2.Press the selector control lever down to ‘COOK’ setting. Cook with the lid on, until Kambrook Jar Rice cooker automatically switches to Keep ‘WARM’ setting. Stir once during cooking.
3.Stir through vinegar, sugar and salt with the serving spoon.
4.Allow to cool and then prepare sushi.
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.
3.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.
4.Using the paper as a guide roll up the seaweed to enclose the filling. Press to seal the edges.
5.Using a very sharp knife cut the roll neatly into 2.5cm pieces.
6.Repeat with remaining seaweed and filling. Chill until ready to serve.
TIP: Any leftover Sushi Rice can be frozen.
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