Catler RC 4010 User Manual

Page 33

RECIPES

SUSHI ROLLS

6 sheets Nori seaweed
Prepared Sushi Rice( see recipe)
Wasabi paste, to taste
Add any combination of fi llings 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

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 fi llings.

4. Using the paper or mat as a guide, roll up

the Nori sheet fi rmly to enclose the fi lling.
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

fi lling.

7. Cover and refrigerate until ready to serve.

Serve as soon as possible after preparing.

ROASTED PUMPKIN & QUINOA
SALAD

Serves 4-6
3 tablespoons olive oil
400g pumpkin, peeled and cut into 1.5cm
cubes
2 rice scoops quinoa
3 rice scoops chicken stock
4 green onion, fi nely sliced
3-4 dried fi gs
50g baby spinach leaves
2 tablespoons lemon juice

SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and

then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with lid on.

2. Remove lid, add half the oil, heat 1

minute.

3. Add pumpkin, cover with the lid

and cook for 3-4 minutes, stirring
occasionally, until softened and lightly
golden. Remove and set aside

RICE|STEAM setting
1. Add quinoa and stock, mix well, cover

with the lid. Press the RICE|STEAM button
and then the START|CANCEL button.

2. When Rice has automatically switched to

the WARM setting, which will take about
10 - 15 minutes, remove lid and fl uff up
with a fork and cool completely.

Place cooked quinoa into a large salad
bowl and toss through cooked pumpkin,
fi gs and baby spinach leaves.

3. Whisk lemon juice and remaining oil and

season with salt and pepper. Drizzle over
salad and serve immediately.