SOLIS MULTI CHEF PRO 822 Mode D'emploi page 178

R E C I P E S
S U S H I R I C E ( B A S E R E C I P E )
• Ingredients
600 g short grain sushi rice, washed and drained
4 cups water
2 tablespoons rice vinegar
2 tablespoons caster sugar
1/2 teaspoon salt
Extra tablespoon of rice vinegar for rolling
• Method
1. Place washed rice and water into the removable cooking bowl. Cover with lid.
2. Press the RICE/STEAM button and then the START/CANCEL button.
3. When the cooker has automatically switched to the KEEP WARM setting, which
will take about 10 – 15 minutes, allow to stand covered on the KEEP WARM set-
ting for 10 minutes
4. Remove lid and spoon rice into a large shallow dish, set aside.
5. Heat vinegar, sugar and salt in a small saucepan over a low heat until sugar dis-
solves. Sprinkle vinegar mixture over rice and mix well. Allow rice to cool com-
pletely before using.
Hint: Some sushi recipes require the rice to be shaped by hand. To do this com-
bine 1 tablespoon rice vinegar with 1/4 cup water. Use this mixture to keep hands
wet while shaping rice.
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