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Preparation:
1. Mix the two kinds of rice together, wash, and let sit
for 30-60 minutes.
2
. Heat red beans in a pot of water over high flame.
Bring to a boil and discard broth. Add another half quart
ofwater and simmer until beans are slightly hard.
3. When red beans are cooked, separate beans from
broth. Scoop broth with ladle and pour back into pot
four or five times to air broth.
4. Drain rice and pour into inner pot. Add broth from
step
➂ a
nd water up to 3 on the SWEET water level
line. Place red beans on top of rice.
5. Close outer lid and select WHITE/MIXED/RINSE-FREE
with the MENU button. Press the COOK/START button.
6. When rice is cooked, stir the rice gently and place in
bowl. Sprinkle with the black sesame salt.
SWEET RICE
Rice with Red Beans (Sekihan)
Makes 4-6 servings
Ingredients:
2 cups sweet rice (rice for making rice
dumplings)
1 cup rice
1
/
2
cup red beans (azuki)
1 tsp. black sesame salt (gomashio)
Preparation:
1. Wash rice and drain well.
2. Cook shrimp in boiling water for 2-3 minutes.
Peel and cut into bite-size pieces.
3. Heat 2 Tbs. olive oil in skillet. Sauté drained rice until
rice becomes transparent. Remove from skillet and set aside.
4. Heat 1 Tbs. olive oil in skillet. Sauté chopped shrimp
from step
➁, clams or other seafood, and mixed
vegetables. Season with salt, pepper, and curry powder.
5. Dissolve chicken bouillon in 2 cups of water. If the juice
from the can of clams is available, reduce the water to
make 2 cups of liquid.
6. Place the sautéed rice in step
➂ into inner pot. Add the
liquid from step
➄ and enough water to fill up to 3 on
the WHITE/MIXED water level line. Then place sautéed
seafood from step
➃ on top of rice.
7. Close outer lid and select WHITE/MIXED/RINSE-FREE
with the MENU button. Press the COOK/START button.
8. When rice is cooked, fluff the rice and serve.
Makes 4-6 servings
Ingredients:
3 cups rice
6 medium size shrimp
(or
1
/4 cup cocktail shrimp)
1
/4 cup mixed vegetables (frozen or canned)
3 Tbs. olive oil
2 tsp. chicken bouillon
2 cups water
1
/2 tsp. curry powder
Salt & pepper
6
1
/2 oz. can chopped clams,
(optional, save the juice)
Shrimp Pilaf
PILAF
1. Wash rice and drain well.
2. Pour rice into inner pot. Add water up to 3 on the
WHITE water level line.
3. Close outer lid and select WHITE/MIXED/RINSE-FREE
with the MENU button. Press the COOK/START button.
4. Peel and slice avocado and cucumber in strips.
5. Transfer cooked rice to a large bowl. Combine rice
vinegar, sugar and salt in a bowl. Sprinkle the vinegar
mixture over the rice and gently fold with spatula.
6. Lay ½ sheet of seaweed on bamboo mat. With damp
hands spread a thin layer of sushi rice over the entire
sheet of seaweed and press firmly. Lift sushi sheet
from mat, place damp kitchen towel on mat, turn the
sushi sheet over on the damp towel so that the seaweed
isfacing up.
7. Place cucumber, avocado, mayonnaise, wasabi and
crab meat lengthwise on the seaweed.
8. Roll the bamboo mat and towel forward, pressing the
ingredients inside. Press the roll firmly with your
hands shaping a tight cylinder. Pull off towel carefully.
9. Sprinkle with sesame seeds and cut into eight pieces
with a sharp knife.
Preparation:
California Roll (Inside Out)
SUSHI
Makes 4-6 servings
Ingredients:
3 cups white rice (short or medium grain)
1/3 cup rice vinegar
3 Tbs. sugar
1 tsp. salt
4 sheets of dried seaweed
1 avocado
1 cucumber
1 cup crab meat (or imitation crab meat)
Mayonnaise
Toasted sesame seeds
Wasabi (green mustard)
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