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SUSHI RICE
Ingredients
600 g short grain sushi rice, washed
and drained
4 cups water
2 tablespoons rice vinegar
2 tablespoons caster sugar
½ teaspoon salt
Extra tablespoon of rice vinegar for rol-
ling
Method
RICE|STEAM setting
1. Place washed rice and water into
the removable cooking bowl. Cover
with lid.
2. Press the RICE|STEAM button and
then the START|CANCEL button.
3. When the cooker has automatical-
ly switched to the KEEP WARM set-
ting, which will take about 10 – 15
minutes, allow to stand covered
on the KEEP WARM setting for 10
minutes
4. Remove lid and spoon rice into a lar-
ge shallow dish, set aside.
5. Heat vinegar, sugar and salt in a
small saucepan over a low heat
until sugar dissolves. Sprinkle vine-
gar mixture over rice and mix well.
Allow rice to cool completely before
using.
Tip: Some sushi recipes require the rice
to be shaped by hand. To do this com-
bine 1 tablespoon rice vinegar with
¼ cup water. Use this mixture to keep
hands wet while shaping rice.
SUSHI ROLLS
Ingredients
6 sheets Nori seaweed
Prepared Sushi Rice (see recipe)
Wasabi paste, to taste
Add any combination of fillings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Avocado
Shredded carrot
Cooked prawns
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
two third of the Nori sheet, leaving
a border.
3. Spread a very thin layer of wasabi
paste in a narrow line down the cen-
tre of the rice. Top with a selection
of fillings.
4. Using the paper or mat as a guide,
roll up the Nori sheet firmly to enclo-
se the filling. Press to seal the edges.
5. Place the roll seam side down on a
chopping board and using a very
sharp knife, cut the roll into small
portions.
6. Repeat with remaining Nori sheets
and filling. Cover and refrigerate
until ready to serve.
Serve as soon as possible after prepa-
ring.
