Breville BRC300 User Manual download pdf (Page 32)

31

SEAFOOD

SUSHI RICE

Serves 4 to 6

INGREDIENTS

4 Rice Duo cups short grain white rice, washed

4 cups/1 Litre water

2 Tablespoons rice vinegar

2 Tablespoons caster sugar

½ teaspoon salt

METHOD

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.

THAT'S THE IDEA™

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.

Any leftover Sushi rice can be frozen.

RECOMMENDED USAGE:

SEAWEED ROLLS:

INGREDIENTS

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, thinly sliced

Avocado, thinly sliced

Cooked asparagus

Fresh crab, sliced

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 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 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.

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