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You will find it a pleasure to be able to make
your very own sushi with these simple steps.
You will need to use Japanese style sushi rice
which is a type of short grain rice and is
readily available at good supermarkets.
The cup measurement below is using the
cup measure provided with your Rice Perfect
Deluxe 7.
Sushi rice
3 cups sushi rice
3 cups water
Sushi Vinegar
1
/
3
cup rice vinegar
2
1
/
2
tablespoons sugar
1
/
4
teaspoon salt
1. Place rice in a fine sieve and wash until
the water runs clear. Drain for at least 10
minutes.
2. Place rice in cooking pan. Add 3 cups of
water or fill water to number 3 on the
cooking bowl. Making sure that the
exterior of the pan is dry, place into
heating vessel.
3. Replace the lid.
4. Depress the automatic control lever to
“COOK”.
5. When cooking is complete, the lever will
automatically switch to the “KEEP
WARM” mode. Leave the rice in the
cooker for 10 minutes at this stage. DO
NOT REMOVE LID.
6. Combine sushi vinegar ingredients
together; mix well until the sugar
dissolves.
7. Spread the rice into a large flat bottomed
wooden or plastic bowl or container.
Using the rice spoon provided, gently
slice through the rice removing any
lumps; at the same time gradually pour
over sushi vinegar.
8. Use either an electric fan on low or a
hand fan; fan the rice until it is almost
cool. Continue to gently slice through the
rice but don’t stir as this will break up
the rice grains.
9. Place a clean damp cloth over the rice to
prevent it from drying out while making
sushi. Rice should be used as soon as
possible.
10.Do not put rice in the refrigerator as it
will be too hard.
Makes approximately 9 cups of cooked sushi
rice.
12
Sushi
13
Before you make sushi you will need to
purchase a bamboo mat for rolling your
sushi. For best result lightly dampen your
mat before using.
6 sheets toasted seaweed (nori)
Small bowl of cold water with 2 teaspoons
rice vinegar
Ready make wasabi paste
Japanese soy sauce to serve
Selection of ingredients listed below for 6 large
rolls:
1cm strips sashimi grade tuna or salmon
Cooked prawns, shelled, deveined, halved
lengthways
Cooked crabmeat
Pickled daikon, sliced thinly
Lebanese cucumbers, seeds removed sliced thinly
Avocado, sliced thinly
Green onions, sliced into strips lengthways
Snow pea sprouts
Japanese mayonnaise
Pink picked ginger
1.Place a sheet of seaweed, shiny side down
onto the dampened bamboo mat.
2.Dip your fingers into the water and scoop
approximately
1
/
6
of the rice onto the centre
of the seaweed.
3.Gently spread the rice over the seaweed
without pushing down, leave approximately
a 3cm strip at the top of the seaweed
uncovered. This will help seal the roll after
rolling.
4.If using wasabi paste, smear a very small
amount across the centre of the rice. Place
your choice of ingredients in a row over the
wasabi, making sure that the ingredients
go to both ends. Don’t overfill as the
sushi will be too difficult to roll. About 4-5
ingredients per roll is suitable.
5.Starting with the edge closest to you, pick
up the mat with your thumb and
forefingers and using your remaining
fingers hold the filling in place while you
start to roll away from you.
6.Roll forward gently but firmly. Moving the
bamboo mat out of the way as you roll. Dip
finger in water and slightly wet over the
uncovered seaweed. Finish rolling, lightly
press to shape. Unroll mat.
7.Place roll onto cutting board and using a
very sharp knife cut into eight pieces.
8.Repeat with remaining rice, seaweed and
fillings.
9.Serve with extra wasabi and Japanese soy
sauce.
Makes 6 large rolls (48 pieces)
Making Sushi
Step 1 Step 2 Step 3 Step 4