18
SUSHI RICE
4 Rice Duo 6 cups short grain white
rice, washed
4 cups water
2 tablespoons rice vinegar
2 tablespoons sugar
1
⁄
2
teaspoon salt
1 tablespoon rice vinegar, extra
1. Place washed rice and water into
removable cooking bowl. Press the
selector control down to ‘Cook’.
2. Cover with lid and cook until selector
control switches to ‘Warm’.
3. Stir rice, replace lid and stand for 10
minutes on ‘Warm’.
4. Transfer rice to a large, shallow dish.
5. Heat vinegar, sugar and salt in a small
saucepan over a low heat until sugar
dissolves. Sprinkle vinegar mixture over
rice, mix well.
6. Use immediately as required in
Sushi recipes.
TIP:
Some Sushi recipes require the rice
to be shaped by hand. To do this, combine
1 tablespoon rice vinegar with
1
⁄
4
cup water.
Use this mixture to keep hands wet while
shaping rice.
TIP:
Any leftover Sushi Rice can be frozen.
Recommended Usage -
Seaweed Rolls
6 sheets Nori seaweed
Sushi Rice
Wasabi paste, to taste
Add any combination of filings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Avocado
Cooked asparagus
Fresh crab
Finely shredded lettuce
Mayonnaise
1. Place a sheet of seaweed, shiny side
down on a sheet of parchment paper or a
bamboo rolling mat.
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 center of the
rice. Top with a selection of fillings.
4. Using the paper or mat as a guide, roll
up the Nori sheet to enclose the filling.
Press to seal the edges.
5. Use a very sharp knife to cut the roll
neatly into small portions.
6. Repeat with remaining Nori sheets and
filling. Chill until ready to serve.
RECIPES cont’d
19
PEPPER AND RICE SALAD
Serves 4-6
1 Rice Duo 6 cup white rice, washed
1 Rice Duo 6 cup brown rice, washed
1 Rice Duo 6cup wild rice mix, washed
5 cups chicken stock
12
1
⁄
2
oz (375g) marinated roasted red pepper,
finely sliced
4 oz (120g) feta cheese, diced
5 oz (150g) pitted black Kalamata olives
2 tablespoons basil pesto
3
⁄
4
cup Caesar salad dressing, prepared
1
⁄
2
cup Italian salad dressing, prepared
2 tablespoons sweet Thai Chili sauce
1. Place washed rice and stock into the
removable cooking bowl. Press selector
control to ‘Cook’.
2. Cover with lid and cook until selector
control switches to ‘Warm’. Stir once
during cooking.
3. Allow rice to stand, covered with lid, for
10 minutes on ‘Warm’.
4. Transfer rice to a large, shallow
dish to cool. This helps to keep rice
grains separate.
5. In a large serving bowl, toss cooled rice
with pepper, feta cheese and olives.
6. Combine pesto, salad dressings and chili
sauce in a screw top jar. Shake well and
toss through rice salad just before
serving. Serve chilled.
ORIENTAL WILD RICE SALAD
Serves 4-6
2 tablespoons oil
2 cloves garlic, crushed
4 shallots, thinly sliced
2
1
⁄
4
Rice Duo 6 cups wild rice mix, washed
4 cups chicken stock
7 oz (200g) snow peas, blanched
1
⁄
4
cup smoked almonds, halved
2 tablespoons balsamic vinegar
3 teaspoons soy sauce
1 teaspoon sesame oil
2 tablespoon sweet Thai chili sauce
2 tablespoons rice wine vinegar
1. Place oil into the removable cooking
bowl. Press selector control to ‘Cook’.
Heat for 1 minute, add garlic and
shallots. Cook for 2 minutes, stirring
constantly. Add rice, stir to coat with oil.
2. Add stock, cover with lid and cook until
selector control switches to ‘Warm’.
Stir once during cooking.
3. Allow rice to stand, covered with lid, for
10 minutes on ‘Warm’.
4. Transfer rice to serving dish. Stir in snow
peas and almonds.
5. Combine vinegar, soy sauce, sesame oil,
chili sauce and vinegar in a screw top jar
and shake well. Toss through salad to
serve. Serve warm.
RECIPES cont’d
BR6484 RC16XL Book_AM 17/2/06 12:50 PM Page 18
