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17
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 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. Dab
the edge with a little water and 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.
Oriental Wild Rice Salad
Serves 2-4
1 tablespoon oil
1 clove garlic, peeled and crushed
2 shallots, thinly sliced
2 scoops wild rice mix, washed
2 cups/500ml chicken stock
100g snow peas, blanched
¼ cup smoked almonds, halved
1 tablespoon balsamic vinegar
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
½ teaspoon sesame oil
1 tablespoon sweet Thai chilli sauce
1. Place oil, garlic, shallots, rice and stock
into the removable cooking bowl.
2. Cover with lid and cook until the
selector control lever switches to
‘WAR M’.
3. Allow rice to stand for 10 minutes on
‘WARM’ then lightly fluff the rice mixture
and transfer to a serving dish. Fold in
snow peas and almonds.
4. In a screw top jar combine vinegars,
soy sauce, sesame oil and chili sauce
and shake well.
5. Toss dressing through rice salad and
serve warm.
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