Sanyo ECJ-M100S manual Brown Rice, Sushi, Tips for Cooking Recipes

Sanyo_901089:ECJ_M100 6/3/09 9:40 AM Page 13

RECIPES

TIPS FOR COOKING RECIPES

1.Use the provided measuring cup (6 oz. or 180 ml) for measuring rice.

2.Do not measure seasonings with the provided measuring cup. Use a standard measuring cup and spoons for seasonings.

3.Do not cook more than the unit allows for cooking certain types of rice or recipes.

4.Mix seasonings thoroughly such as soy sauce or salt with the broth, soup, or water, and add to Inner Pot just before cooking.

5.Excess ingredients or poor mixing of seasonings may cause the rice to cook improperly.

6.Use of seasonings when cooking rice causes the rice to burn more easily.

7.After cooking rice mixed with other ingredients, a slight odor may remain. Wash the Inner Pot thoroughly after each use.

English

Seasoned Brown Rice

BROWN RICE

Makes 4 servings

Ingredients:

3	Cups	Brown rice, long-grain
2	Cans	Chicken broth
3	Tbsp.	Margarine
½ tsp		Crushed garlic
1 tsp		Dried parsley
1 tsp		Poultry Seasoning (Optional)

Preparation:

1.For best results, wash brown rice and let sit for 2 hours.

2.Drain rice and pour into inner pot.

3.Add chicken broth, margarine and crushed garlic. into inner pot. Add water up to 3 on the BROWN water line, mix well.

4.Close the lid. Press the “BROWN RICE” setting to start the cooking process.

5.The unit will turn off automatically after approximately 1 hour and 15 min.

6.Add dried parsley and Poultry Seasoning (optional)

7.Fluff rice. Serve hot.

California Roll, Inside Out

SUSHI

Makes 4 servings

Ingredients:

3 Cups White rice, medium grain 1/3 Cup Rice vinegar

1 Tbsp. Sugar

1 tsp Salt

4 sheetsDried seaweed

1Avocado, peeled and cut into long strips

1Cucumber, peeled and cut into long strips

1 Cup Crab meat, real or imitation Mayonnaise

Toasted sesame seeds Wasabi

Preparation:

1.Wash rice and drain well.

2.Add rice to inner pot. Add water to the “3” White/Sushi water line. Close the lid.

3.Press the “SUSHI” setting to start the cooking process.

4.The unit will automatically turn off after approximately 45 minutes.

5.In a small bowl, combine rice vinegar, sugar, and salt. Set aside.

6.Transfer cooked rice to a large bowl immediately after cooking. Sprinkle the vinegar mixture over the hot rice and gently fold with spatula.

7.Place ½ sheet of seaweed on a bamboo mat. With damp hands spread a thin layer of rice over the entire sheet of seaweed and press firmly. Lift from the mat. Place a damp kitchen towel on the mat and turn seaweed/rice over onto the damp towel so that the seaweed side is facing up.

8.Place cucumber, avocado, mayonnaise, wasabi and crab meat lengthwise on the seaweed.

9.Roll the bamboo mat and towel forward, pressing the ingredients inside. Press the roll firmly with your hands shaping a tight cylinder. Pull off towel carefully.

10.Sprinkle with sesame seeds. Using a sharp knife, cut into eight pieces.

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