Mitsubishi Electric NJ-EXSA10JH Instruction Manual page 31

Salmon Sushi
Rice
MENU FIRM
Ingredients (4 servings)
Same amount of rice and vinegar mix as P.30
3 slices lightly-salted salmon
2 knobs of ginger
Pinch of white radish sprouts
Little sake and vinegar
Pinch of white sesame seeds
Sweet Beancurd
Sushi
MENU FIRM
Ingredients (4 servings)
Same amount of rice and vinegar mix as P.30
8 pieces of rectangular deep-fried tofu
200 mL soup stock (dashi)
A 7 tbsp sugar
100 mL sake
3 tbsp soy sauce
2 tbsp mirin
Little vinegar water
Pinch of sweet pickled ginger
1
Make sushi rice.
See "Hand-Roll Sushi" on
.
P.30
2
Grill salmon without burning.
Remove skin and bones, mix with
sake and vinegar after cut into flakes.
3
Cut ginger into thin strips and
remove harsh taste. Cut white radish
sprouts into 2 cm pieces.
4
Mix salmon, white sesame seeds and
ginger with sushi rice.
5
Put in bowl and sprinkle with white
radish sprouts.
1
Make sushi rice.
See "Hand-Roll Sushi" on
.
P.30
2
Cut deep-fried tofu in half and open
pouch. Pour hot water on pouches to
rinse off excess oil.
3
Heat up A in pot. Add pouches, soy
sauce, and mirin. Simmer by low
heat. (Let A simmer alone first and
make them shine once after adding
pouches.) Allow pouches to cool in
pot.
4
Gently squeeze liquid from pouches,
put vinegar water on hands, and fill
pouches with sushi rice.
5
Put in bowl and place sweet pickled ginger on the side.
Sushi Balls
MENU FIRM
Ingredients (4 servings)
2 cups of sushi rice
100 g white fish (for sashimi)
8 slices smoked salmon
Little grated wasabi
Few pieces of lemons
1
Make sushi rice.
See "Hand-Roll Sushi" on
2
Cut white fish into thin slices and smoked
salmon in linear half.
3
Soak cloth in water with little amount of
vinegar and tightly squeeze out excess
liquid from cloth.
Place white fish in the center of cloth,
spread wasabi, place desired amount of
sushi rice on top, and squeeze cloth to
create round shape.
4
Make salmon balls in the same manner and
decorate with small slices of lemon.
.
P.30