Aroma ARC-840 Instruction Manual & Recipes page 16

Cook rice with 1 tsp salt. While cooking the rice, steam shrimp. Put cooked
rice into a large bowl. Mix vinegar, salt and sugar. Add to rice. Mix wasabi
powder with water in a small cup, set aside for 10 minutes. Put a small ball of
rice in your hand and press with fingers to make a long shape. Place shrimp
and fish on top of each rice ball. Serve with a small dish of soy sauce and
wasabi. NOTE: If wasabi is not available, use horseradish. Wet palm with
salt/vinegar mix before making rice ball.
STEAMED STUFFED TOFU
one 16 oz pkg. Tofu, cubed
½ lb. boneless white fish fillet
½ lb. shrimp shelled and deveined
½ tsp. salt
1tbsp. sesame oil
1 tbsp. finely grated ginger
1 clove minced garlic
3 tbsp. soy sauce
1/8 cup green onion, chopped
¼ tsp. white pepper
1 tbsp. rice wine
1 tbsp. cornstarch
½ egg white
1 tbsp sesame seed oil
Gently rinse tofu cubes and place on a plate and allow to drain off excess
liquid for several hours. Mince fish and shrimp, combine with seasoning
ingredients. Cut tofu in half lengthwise, and then divide each half into 4
pieces. Remove 1 tbsp. tofu from each piece and stuff with a heaping tbsp.
filling (wet finger to smooth top off filling).
Arrange stuffed tofu on heatproof plate, place the plate into steam tray, and
sprinkle with ginger. Put water in pot, and then place the steam tray in the
cooker. Steam for 15 minutes. Drain off liquid, pour on soy sauce and
sesame oil. Garnish with green onion. Makes 4 servings. Perfect to serve
with hot rice.
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