Filter
Top Products
31
SEAFOOD
SUSHI RICE
Serves 4 to 6
INGREDIENTS
4 Rice Duo cups short grain white rice, washed
4 cups/1 Litre water
2 Tablespoons rice vinegar
2 Tablespoons caster sugar
½ teaspoon salt
METHOD
1. Place washed rice and water into
removable cooking bowl. Press the
Selector Control down to ’Cook’.
2. Cover with lid and cook until Selector
Control switches to ‘Warm’.
3. Stir rice, replace lid and stand for 10
minutes on ‘Warm’.
4. Transfer rice to a large, shallow dish.
5. Heat vinegar, sugar and salt in a small
saucepan over a low heat until sugar
dissolves. Sprinkle vinegar mixture over
rice, mix well.
6. Use immediately as required in
Sushi recipes.
THAT'S THE IDEA™
Some Sushi recipes require the rice
to be shaped by hand. To do this,
combine 1 Tablespoon rice vinegar
with ¼ cup water. Use this mixture to
keep hands wet while shaping rice.
Any leftover Sushi rice can be frozen.
RECOMMENDED USAGE:
SEAWEED ROLLS:
INGREDIENTS
6 sheets Nori seaweed
Sushi rice
Wasabi paste, to taste
Add any combination of filings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna, thinly sliced
Avocado, thinly sliced
Cooked asparagus
Fresh crab, sliced
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 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 selection of fillings.
4. Using paper or mat as a guide, roll up
the Nori sheet to enclose the filling.
Press to seal the edges.
5. Use a very sharp knife to cut the roll
neatly into small portions.
6. Repeat with remaining Nori sheets and
filling. Chill until ready to serve.