Cuisinart FRC-1000 User Manual - Page 23

AVOCADO, SCALLION & BASIL ROLL Function: Sushi Makes 1 roll Equipment needed: sushi rolling mat 1½ cups Perfect Sushi Rice (preceding recipe) ¼ avocado, peeled, pitted and thinly sliced 1 green onion, thinly sliced 6 to 7 fresh basil leaves Bowl of cold water (to help in rolling sushi) Pickled ginger, wasabi and soy sauce, for serving 1. Cover the sushi mat with plastic wrap (to prevent sticking). Wet hands with cold water and press sushi rice onto covered mat. Place the avocado, scallion and basil leaves in a thin horizontal line across the middle of the rice. Wet hands again with the water and, with the help of the sushi mat, roll the rice toward you in a jelly-roll fashion. Be sure to roll tightly, but without too much pressure, to ensure an even sushi roll. 2. Unwrap the sushi mat and then, with a clean and sharp knife, cut into 8 pieces. 3. Serve with pickled ginger, wasabi and soy sauce. Nutritional information per roll: Calories 353 (16% from fat) • carb. 71g • pro. 8g fat 7g • sat. fat 1g • chol. 0mg • sod. 179mg calc. 22mg • fiber 5g SHRIMP & ASPARAGUS ROLL Functions: Sushi & Steam Makes 1 roll Equipment needed: sushi rolling mat 1 sheet nori 1 cup Perfect Sushi Rice (page 22) 4 steamed shrimp, halved (see steaming chart on page 14) 2 asparagus spears, steamed for 4 minutes 1 to 2 tablespoons toasted sesame seeds Bowl of cold water (to help in rolling sushi) Pickled ginger, wasabi and soy sauce, for serving 1. Cover the sushi mat with plastic wrap (to prevent sticking). Lay the nori on top of the covered mat. Wet hands with cold water and press sushi rice on top of the nori, leaving a 1-inch space on the bottom of the nori, closest to you. Place the shrimp and asparagus spears in a thin horizontal line across the middle of the rice. Wet hands again with the water and, with the help of the sushi mat, roll the rice toward you in a jelly-roll fashion. Be sure to roll tightly, but without too much pressure, to ensure an even sushi roll. 2. Unwrap the sushi mat. Place the toasted sesame seeds on a clean plate. Roll the sushi roll in the toasted sesame seeds to cover. Using a clean and sharp knife, cut into 8 pieces. 3. Serve with pickled ginger, wasabi and soy sauce. Nutritional information per roll: Calories 270 (14% from fat) • carb. 47g • pro. 13g fat 4g • sat. fat 1g • chol. 43mg • sod. 165mg calc. 27mg • fiber 3g SUSHI CUPS/BOWL Think outside the roll with these fun sushi cups (or bowl, if you are looking for a quick and easy alterna- tive). They take a lot less precision and you can fill them with your favorite fillings. Here we give a colorful selection of vegetables and fruit to make an impressive presentation. This recipe is easily adaptable - add in marinated tofu, steamed shrimp or salmon, etc. Function: Sushi Makes 6 servings (for sushi cups) or 3 servings (for sushi bowl) Nori strips 1½ cups Perfect Sushi Rice (page 22) Bowl of cold water (to help in forming the sushi cups - not necessary if making a Sushi Bowl) 1 tablespoon rice vinegar ¼ medium carrot, cut into matchsticks 1 radish, cut into matchsticks 23