Kambrook KRC400 - Manual (Page 14)

14
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
Kambrook Jar Rice Cooker and place
the lid into the locked position.
2. Press the selector control lever down
to ‘COOK’ setting. Cook with the lid
on, until Kambrook Jar Rice cooker
automatically switches to Keep ‘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
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.
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.