16
Fuji IH Multifunction Rice Cooker by Yum Asia
SUSHI ROLLS
Ingredients (4-5 servings)
3 cups of rice
For the sushi seasoning (vinegar mix) – 4 tbsp rice vinegar, 1 tbsp sugar, 1.5 tsp salt
Whatever topping you prefer (sashimi, prawns, pickles, natto, salmon roe, eel)
Seaweed, wasabi, soy sauce and pickled red ginger for garnish
Directions
1. Wash rice and place into inner bowl, add water (follow the water levels on the inner bowl and use the ‘SHORT
GRAIN’ menu option)
2. When the rice cooker turns to ‘Keep Warm’, place the rice in a wooden container (wiped with a clean, wet cloth)
and pour the vinegar mix over the rice, mixing whilst cooling with a fan
3. Hand rolled sushi is simple and quick, it’s just a case of wrapping your favourite ingredient with nori (seaweed)
RICE PUDDING
Ingredients (cup measures are for the rice measuring cup. 4-6 servings)
2 cups arborio, other short-grain rice or sticky/glutinous rice
2 cups cold water (follow the water levels on the inner bowl and use the ‘SHORT GRAIN’ menu option)
1/2 cup evaporated milk **
1/2 cup coconut milk
1 cup sweetened condensed milk **
1 cinnamon stick or pinch of ground cinnamon
1 lemon zest, one large piece of lemon peel
1/2 teaspoon nutmeg (or less if you prefer)
3 tablespoons ground cinnamon (to garnish)
Directions
1. Measure 2 cups of short grain rice with the measuring cup you got with your rice cooker.
2. Place the rice and water into the rice cooker, choose the ‘SHORT GRAIN’ rice setting and start the cooking cycle.
3. Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon stick (or ground
cinnamon), lemon zest (a large thin slice of zest, not grated) and nutmeg together.
4. When rice has been cooked and the rice cooker has switched to warm, stir the cooked rice to loosen.
5. Then add the whisked milks into the rice, close lid and leave on the ‘KEEP WARM’ setting. Check about 30
minutes later and see if it is at the consistency you like. If you would like it thicker or hotter, you can cancel the
keep warm and use the slow cook setting to ‘boil’ the mixture to a thicker consistency.
6. Discard the cinnamon stick (if using) and the lemon zest.
7. Place into individual dishes and garnish with ground cinnamon and cream if desired.
** Vegan adaptation - this can also be made without the evaporated milk and condensed milk as a non-
dairy alternative.
Use one whole tin of coconut milk and some non-dairy milk to loosen it after stage 5 if necessary.
