Kambrook KRC8 User Manual download pdf (Page 16)

16

Recipes continued

Sushi Rice

2 cups sushi rice, washed

2¼ cups water

1½ tablespoons rice vinegar

1½ tablespoons caster sugar

½ teaspoon salt

1. Place rice and water into the

removable cooking bowl of the rice

cooker, (thoroughly wash rice ﬁrst).

2. Press the selector control lever down

to ‘COOK’ setting. Cook with the lid

on, until the rice cooker automatically

switches to the ‘WARM’ setting. Stir

once during cooking.

3. Stir through vinegar, sugar and salt

with the serving spoon.

4. Allow to cool and then prepare sushi.

Sushi Rice Suggestions

- Seaweed Rolls

6 sheets of Nori seaweed

Sushi Rice

Wasabi paste, to taste

150gm smoked salmon, thinly sliced

Japanese pickled ginger and vegetables

Finely sliced cucumber or spring onion

1. Place a sheet of seaweed, shiny side

down on a sheet of baking paper.

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 thin strip of

salmon then some pickled ginger and

vegetables, cucumber or

spring onion.

4. Using the paper as a guide roll up the

seaweed to enclose the ﬁlling. Press to

seal the edges.

5. Using a very sharp knife cut the roll

neatly into 2.5cm pieces.

6. Repeat with remaining seaweed and

ﬁlling. Chill until ready to serve.

TIP: Any leftover Sushi Rice can

be frozen.

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