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14
Recipes
Sushi Rice
Serves 2-4
2 (Profile) cups short grain white rice,
washed
2 cups/500ml water
1 tablespoon rice vinegar
1 tablespoon caster sugar
¼ teaspoon salt
1. Place rice and water into the
removable cooking bowl.
2. Cover with lid and press the selector
control lever down to ‘COOK’ setting.
Cook until the selector control lever
switches to ‘KEEP WARM’. Stir once
during cooking.
3. Remove lid, lightly fluff the rice. Close
lid and allow to stand for 10 minutes
on ‘KEEP WARM’.
4. Transfer rice to a large, shallow dish
and cool at room temperature.
5. Heat vinegar, sugar and salt in a
small saucepan over a low heat until
sugar dissolves. Sprinkle over rice.
Use immediately as required in Sushi
recipes.
Sushi Rice Suggestions
Seaweed Rolls
4 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.
NOTE: Any leftover Sushi Rice
can be frozen.
KRC350_IB_E17.indd 14 7/12/17 4:39 pm
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