RECIPES
The
measurements
used
in
these
Recipes:
•
1
Tablespoon
=
0.5
oz
.
•
1
teaspoon
= 0.2
oz
.
•
Measure
the
rice
with
the
provided
Measuring
Cup
.
(1
Cup=
approx
. 6.1
oz
.)
HAND-ROLLED
SUSHI
Menu
Selection:
Select
the
WHITE/
SUSHI
Ingredients
(4~5
servings)
3 cups
Rice
Mixed
vinegar
4
Tbsp.
Rice
vinegar
1
Tbsp.
Sugar
1-1
/2
tsp. Salt
Suggested
Toppings
Sashimi
(tuna,
squid, prawns, etc.)
Pickles
(e
.
g.
pickled radish)
Natto
(fermented soy
bean)
and
green onions
Avocado
and
ham
Bacon
and
asparagus
Salmon
roe,
sea
eel
and
rolled
egg
Carrots, cucumbers
and
celery
Seaweed,
wasabi
(horse radish),
soy
sauce
and
pickled
red
ginger
to
taste
How
to
cook
l Wash rice well and fill the Inner Cooking Pan with
water to water level 3 for SUSHI RICE.
2
Press the MENU button, select
WHITE/
SUSHI and
press the START
I REHEAT button to start cooking.
3
When the Rice Cooker switches to the Keep Warm
mode, place the rice into a wooden container (wiped
with a clean wet cloth). Pour the mixed vinegar over the
rice and mix thoroughly while cooling it with a fan.
• Hand-rolled sushi is simple and quick, wrapping your
favorite Sashimi, ingredients and sushi rice with
Nori
(seaweed). You can also use a green leaf to wrap your
hand-roll sushi.
CHIRASHI-SUSHI
Menu
Selection:
Select
the
Ingredients
(4~5
servings)
3 cups
Rice
Vinegar
mix
4 Tbsp. Vinegar
3
Tbsp.
Sugar
1 tsp. Salt
1
oz
. Carrot
1
oz
.
Gobo
1
oz
. Bamboo shoot
2 pieces Shiitake
mushroom
1
Chikuwa
(a
fish
paste)
A)
4
oz
.
Soup
stock
2 Tbsp. Sugar
1 Tbsp.
Soy
sauce
1
Tbsp.
Mirin
(or sake)
B)
2 eggs
1
tsp.
Mirin
A pinch Salt
Pickled lotus
root,
Nori
(Seaweed), Pickled
red
ginger
to
taste
Shrimp, Squid, Boiled
kidney beans
to
taste
How
to
cook
l Wash rice well and fill the Inner Cooking Pan with
water to water level 3 for SUSHI RICE.
2 Press the MENU button, select
WHITE/
SUSHI and
press the START
I
REHEAT button to start cooking.
3 When the Rice Cooker switches to the Keep Warm
mode, place the rice into a wooden container (wiped
with clean wet cloth). Pour mixed vinegar over the rice
and mix thoroughly while cooling it with a fan.
4
Cut the carrot into fine pieces, shred Gobo, cut the
bamboo shoot in small strips, cut shiitake mushrooms
in
thin strips, and cut the
chikuwa
in
lengthwise then cut
into small pieces. Boil these ingredients in the soup
stock
A
until the soup is gone.
5 Mix the ingredients of
B
and fry
in
a thin crepe, and slice
into a small thin strips.
6
Mix
the ingredients from Step
4
with the Sushi rice from
Step
3,
sprinkle sliced fried eggs from Step
5,
pickled
lotus root and
Nori
(seaweed). Decorate with shrimps,
squid and kidney beans and top with pickled
red
ginger.
19
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