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RECIPES
SUSHI RICE
INGREDIENTS
600g short grain sushi rice, washed and drained
4 cups/1 litre water
2 Tablespoons rice vinegar
2 Tablespoons caster sugar
½ teaspoon salt
Extra 1 Tablespoons rice vinegar
METHOD
Rice Setting
1. Place washed rice and water into the
removable cooking bowl. Cover with
the lid.
2. Press the MENU SELECTOR button to
the RICE setting.
3. When Risotto & Rice™ has automatically
switched to the WARM setting ,which
will take about 10 to 15 minutes, allow to
stand covered on the WARM setting for
10 minutes
4. Remove lid and spoon rice into a large
shallow dish, set aside
5. Heat vinegar, sugar and salt in a small
saucepan over a low heat until sugar
dissolves. Sprinkle vinegar 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 combine
1 tablespoon rice vinegar with ¼ cup
water. Use this mixture to keep hands
wet while shaping rice.
TIP
Any leftover Sushi rice can be frozen
for later use.
SUSHI ROLLS
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 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 the paper or mat as a guide, roll
up the Nori sheet firmly to enclose 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.
7. Cover and refrigerate until ready to serve.
Serve as soon as possible after preparing