Operating instructions

60
RICE|STEAM setting
1. Stir in stock, cover with lid and press
the RICE|STEAM button and then the
START|CANCEL button.
2. When the cooker has automatically swit-
ched to the KEEP WARM setting, which
should take about 15 – 20 minutes, remo-
ve lid and discard the bay leaf.
3. Stir in pistachio nuts, apricots, currants
and coriander. Serve hot or warm.
Steamed whole fish with ginger
& green onions
Serves 2
Ingredients
300 – 400 g whole snapper or bream, clea-
ned and scaled
2 cm piece fresh ginger, peeled and cut into
thin strips
1 lime, sliced
1 cup coriander sprigs
3 cups water
2 tablespoons soy sauce
1 tablespoon peanut oil
3 green onions, finely sliced
Method
1. Wash and dry the fish. Cut 2 slits at a 45°
angle through each side of the fish. Place
some of the ginger and a slices of lime into
each slit.
2. Place the coriander into the cavity of fish.
Place fish into steaming tray.
3. Pour 3 cups of water into the removable
cooking bowl. Place steaming tray into re-
movable cooking bowl, cover with lid.
4. Press the RICE|STEAM button and then the
START|CANCEL button.
5. Steam fish for about 15 minutes or until
flakes when tested with a fork.
6. Remove fish from steaming tray and place
onto a serving platter.
7. Combine soy sauce, oil and shallots, pour
over fish and serve immediately.
Sushi Rice
Ingredients
600 g short grain sushi rice, washed and
drained
4 cups water
2 tablespoons rice vinegar
2 tablespoons caster sugar
½ teaspoon salt
Extra tablespoon of rice vinegar for rolling
Method
RICE|STEAM setting
1. Place washed rice and water into the re-
movable cooking bowl. Cover with lid.
2. Press the RICE|STEAM button and then the
START|CANCEL button.
3. When the cooker has automatically swit-
ched to the KEEP WARM setting, which
will take about 10 – 15 minutes, allow to
stand covered on the KEEP WARM setting
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 complete-
ly before using.
Tip: 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 sha-
ping rice.
Sushi rolls
Ingredients
6 sheets Nori seaweed
Prepared Sushi Rice (see recipe)
Wasabi paste, to taste
Add any combination of fillings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Avocado
Shredded carrot