Kambrook Rice Express KRC5, Руководство пользователя

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SUSHI RICE
2 metric cups short grain white rice,
washed
2
1
/
4
metric cups water
1
1
/
2
tablespoons rice vinegar
1
1
/
2
tablespoons castor sugar
1
/
2
teaspoon salt
1. Place rice and water into the removable
cooking bowl of the Kambrook Rice
Express, (thoroughly wash rice first).
2. Press the selector control lever down
to “Cook” setting. Cook with the lid on,
until Kambrook Rice Express automatically
switches to “Keep Warm” setting. Stir
once during cooking.
3. Fluff rice. Close lid and allow to stand
for 10 minutes on “Keep Warm” setting.
4.Transfer rice to a large, shallow dish.
Cool to room temperature.
5. Heat vinegar, sugar and salt over a low
heat until sugar dissolves. Sprinkle over
rice. Use immediately as required in Sushi
recipes.
SUSHI RICE SUGGESTIONS
- SEAWEED ROLLS
6 sheets of Nori seaweed
Sushi Rice
Wasabi paste, to taste
150g 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.
5. 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.
6. Using the paper as a guide roll up the
seaweed to enclose the filling. Press to seal
the edges.
7. Using a very sharp knife cut the roll
neatly into 2.5cm pieces.
8. Repeat with remaining seaweed and
filling. Chill until ready to serve.
Tip: Any leftover Sushi Rice can be frozen.
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