32
tc 28
Pizza Sushi
0.60kg
Crispy tray
foil on the
Low rack
Instructions
Thai Auto
Menu
Function
Category
Utensil
Weight Limit
Ingredients:
2 cups Japanese rice, cooked
100g shrimp, peeled, blanched
2 tablespoons red and green bell pepper, diced
2 Nori, seaweed for sushi roll
1/4
cup Mozzarella cheese, grated
1 teaspoon dried oregano
Vinegar for sushi rice
3 tablespoons vinegar
3 tablespoons sugar
1/2
teaspoon salt
How to cook
1. Prepare vinegar for sushi rice by heat vinegar, salt and sugar together until boil and
sugar dissolve and set aside.
2. Heat Japanese rice until hot and mix with vinegar, cover until rice absorb vinegar.
3. Place Nori on bamboo sushi mat.
4. Spread sushi rice on top of the nori. Place blached shrimp lengthwise on the rice.
5. Roll up the bamboo sushi mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly with hands.
6. Unwrap the bamboo mat. Cut the sushi roll into bite-size 3 cm pieces.
Arrange sushi on the heat-proof dish in the oven.
7. Dash with bell pepper, cheese, oregano and seaweed flake.
8. Choose the menu and press start.
