Methods For Cooking Rice

Cooking the Sushi RiceAbsorption Method

Bring 1 cup rice (250g) and 1 1/2 cups water (375ml) to boil, stirring occasionally.1. Lower heat, cover and simmer 12-14 minutes.2. Remove from heat, cover and let stand for 5-10 minutes.3. Now add your ingredients to make sushi rice.4.

Gentle Boil MethodBring 1 cup of rice (250g) and 6-8 cups water (1420-1893ml) to boil, stirring occasionally.1. REDUCE HEAT AND BOIL GENTLY, uncovered, 12-14 minutes.2. Drain well.3. Let the rice cool for 10 minutes, before adding your ingredients to make sushi rice.4.

Microwave Method Use 1 cup rice to 1 1/3 cup water (315.5ml), however, as there are great variances between microwaves, refer to your microwave manual for instructions.

Rice Cooker Follow instructions that were included with your specific model of rice cooker.

Ingredients for Sushi RiceWhile the rice is still warm add the following ingredients.(This will make 2 rolls, approximately 24 Sushi pieces)

2 cups (350g) Cooked Sushi Rice2 tablespoons Rice Vinegar (or 3-4 tablespoons Sushi vinegar)1 tablespoon Sugar1/4 tablespoon Salt

After mixing ingredients let the rice mixture cool, before using the SUSHEZI.

USING YOUR SUSHEZI AS PER THE INSTRUCTION SHEET

IMPORTANT WHEN PACKING RICE MIXTUREIt is important to use exactly half a cup (125g) of the rice mixture when packing the two halves. Too much rice will cause the mixture to overflow and too little rice will result in a loose sushi roll. Do not overfill the center channel with too much filling.

Sushi Rice99% Fat Free • Cholesterol Free • Excellent Energy Source • Low Salt • Gluten Free

Suggested Sushezi Fillings & Coverings:Fish: Raw, cooked, smoked or marinated: Tuna, Salmon, Squid, Eel, Shrimp, Prawns, Crab Meat, Mussels, Caviar, Scallops & Oysters etc.Meat: Cooked or Smoked: Chicken, Pork, Beef (also marinated)Vegetables: Strips of Asparagus, Avocado, Capsicums, Carrots, Celery, Cucumber, Garlic, Red Onion, Spinach, Spring Onions, Sweet Corn etc.Miscellaneous: Cream Cheese, Ouellette Strips, Pickled Ginger, Gherkins etc.Coverings: Wrap in Dryed Seaweed Sheets (Nori), Roll in Sesame Seeds

SaucesWasabi paste (Japanese Horseradish or Green Mustard), Chill paste, Ginger Paste, etc.

Cleaning Instructions:The Sushezi is made from food grade FDA approved plastic and is dishwasher safe or can be washed using warm, soapy water with a non-abrasive cloth or brush.

For additional recipes and uses for your new check out www.sushezi.comTM

Making your Sushi (Maki)

Open your Sushezi and lightly oil the inside. Wet your hands to help in the handling of the rice. Make sure the plunger rod is sitting in the screw threads. Pack 1/2 cup of sushi rice mixture into each side of the Sushezi.

Using the plunger create a neat, straight groove to accommodate the sushi filling by pressing it firmly into the bed of rice on either side of the Sushezi. Make sure that the end plate is in position at the screw end.

Replace the plunger in the thread end of the Sushezi and add your desired fillings in the groove you just created with the plunger.

Gently close the two halves together, starting at a 45O angle. And clip the latches shut.

Fit the end cap on by lining up the marks on the cap with the corresponding marks on the Sushezi base. Twist the end cap to ensure it is in the locked position.

Hold the Sushezi in one had and turn the plunger knob clockwise until the mark on the rod reaches the Sushezi base (approx. 5 full turns). This will compress the rice mixture to the right consistency.

Twist the end cap to unlock and then remove. On a solid surface, place a nori sheet glossy side face down with the longest edge closest to you. Hold the Sushezi in one hand and compress the plunger with the other hand in order to extrude the roll onto the nori sheet.

Roll up the nori sheet. Wet the nori sheet where it overlaps with a little water to ensure that it sticks.

For best results: Allow the nori sheet to soften by waiting 15 minutes before slicing. Moisten the blade of a sharp knife with water making sure to wipe the blade clean after each cut. Be sure to wipe the inside of your Sushezi clean after each use.

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TMInstructions

MADE IN CHINAwww.SanteCookware.com

PO Box 4057, Logan UT 843231-888-726-8348

PATENTS PENDING0808-SUZ instructions

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Nori (seaweed sheet)

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Crab

Shrimp

Wasabi Ginger

Smoked Salmon