Sushi - Mitsubishi Electric NJ-EXSA10JH Instruction Manual

Recipes

Sushi

Tips for Making
Sushi Rice
(Using Japanese rice)
Hand-Roll
Sushi
MENU FIRM
Ingredients (4 servings)
3 cups Japanese rice
1 tbsp sake
Vinegar mix
4 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
Pinch of dried seaweed
Pinch of sashimi, Japanese omelet,
fermented soybeans (Natto), etc.
Pinch of green perilla and wasabi
Sushi for Girls' Day
MENU FIRM
Ingredients (4 servings)
3 cups of sushi rice
Dried shiitake mushrooms boiled in sugar
4 dried shiitake mushrooms
2 tbsp sugar
A
1 1/2 tbsp soy sauce
Gourd strips boiled in sugar
20 g dried gourd
Pinch of salt
2 tbsp sugar
B
1 1/2 tbsp soy sauce
Boiled rape blossoms
80 g rape blossoms
2 tbsp soup stock (dashi)
C
1 tsp soy sauce
2 slices salted salmon
Shredded egg crepes
2 eggs
1/2 tsp salt
1 tbsp potato starch
1 1/2 tbsp water
Little vegetable oil
2 tbsp white sesame seeds
4 tbsp salmon roe
Vinegar .....................Use high-quality rice vinegar for the best results.
Soup stock (dashi) ...Cook with soup stock made from dried kelp, or water and a dash
of sake.
Vinegar mix ..............When serving with sashimi such as tuna, reduce sweetness by
cutting down on the amount of sugar in the sushi rice recipe
below.
When stirring in vinegar mix
• Stir while rice is still hot to allow vinegar to soak into rice more easily.
• Fan to quickly lower temperature and make rice shiny.
• Hold rice scoop upright and mix with cutting motion to prevent rice from becoming
sticky.
1
Wash the rice until water runs clear.
2
Place rice and sake in inner pot. Add water to
the line marked "3" for "SUSHI", stir, select
,
cook.
3
Wipe sushi bowl with cloth moistened with
vinegar. Place cooked rice in moistened bowl.
4
While cooling rice with fan, quickly stir in
vinegar mix with cutting motion to prevent
rice from becoming sticky.
5
Cut dried seaweed into suitable size. Place
4
sushi rice from on seaweed, spread the
filling of your choice onto rice, and roll.
1
Make sushi rice.
See "Hand-Roll Sushi" above.
2
Soak dried shiitake mushrooms in warm
water and cut into thin slices. Place in pot and
cover slices with flavored water used to soak
shiitake. Add A and slowly simmer until water
is gone.
3
Wet dried gourd strips, rub with salt, then
rinse. Place in pot with B and add water to just
cover strips. Simmer until water is gone. Once
strips are boiled, chop into chunks.
4
Boil rape blossoms with salt. Squeeze to
remove excess water and cut into 1.5 cm
pieces. Soak in C for about 5 minutes and
drain with strainer to dry.
5
Wrap salted salmon in aluminum foil and grill. Remove skin and bones from salmon
and tear into small pieces. Cut skin into thin slices.
6
Mix eggs with salt and starch mixed with water. Pour thin layer of vegetable oil onto
frying pan and cook 2 to 3 thin crepe-like omelets. Once cooled, make shredded egg
crepes by cutting eggs into thin 4 to 5 cm strips.
7
Mix white sesame seeds and
456
and salmon roe.
and
23
with sushi rice, mound in bowl, and decorate with