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SUSHI RICE
INGREDIENTS
600g short grain sushi rice, washed and drained
4 cups water
2 tablespoons rice vinegar
2 tablespoons caster sugar
½ teaspoon salt
Extra tablespoon of rice vinegar for rolling
METHOD
RICE/STEAM setting
1.
Place washed rice and water into
the removable cooking bowl.
Cover with lid.
2.
Press the RICE/STEAM button and
then the START/CANCEL button.
3.
When the cooker has automatically
switched to the WARM setting,
which will take about 10–15 minutes,
allow to stand covered on the WARM
setting for 10 minutes
4.
Remove lid and spoon rice into a large
shallow dish, set aside.
5.
Heat vinegar, sugar and salt in a small
saucepan over a low heat until sugar
dissolves. Sprinkle vinegar mixture
over rice and mix well. Allow rice
to cool completely before using.
TIP
Some sushi recipes require the rice
to be shaped by hand. To do this
combine 1 tablespoon rice vinegar
with ¼ cup water. Use this mixture
to keep hands wet while shaping rice.
SUSHI ROLLS
INGREDIENTS
6 sheets Nori seaweed
Prepared Sushi Rice (see recipe)
Wasabi paste, to taste
Add any combination of fillings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Avocado
Shredded carrot
Cooked prawns
Finely shredded lettuce
Mayonnaise
METHOD
1.
Place a sheet of seaweed, shiny side
down on a sheet of baking paper
or a bamboo rolling mat.
2.
Spread a portion of the rice over a two
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 selection of fillings.
4.
Using the paper or mat as a guide,
roll up the Nori sheet firmly to enclose
the filling. Press to seal the edges.
5.
Place the roll seam side down on
a chopping board and using a very sharp
knife, cut the roll into small portions.
6.
Repeat with remaining Nori sheets
and filling.
7.
Cover and refrigerate until ready
to serve.
Serve as soon as possible after preparing.
STARTER RECIPES FROM SAGE
®
