Recipes; Sushi Rice; Imperial Rice - Panasonic SR-TMB10 Operating Instructions Manual

Ingredients
3 cups short-grain or sushi rice
1 12 cup rice wine vinegar
2112 tbs. sugar
1 1/2 tsp. salt
In a colander, rinse rice under cold tap water until the water runs clear, about
1 minute. Add rinsed rice into the pan then add water to level indicator 3L.
Press "Menu" key to select "White Rice" cooking program and press
"Start"
key.
In a small saucepan over low heat, combine vinegar, sugar and salt, stir until
sugar and salt are dissolved; remove from heat and set aside.
When rice is cooked, placed it in a large wooden or non-reactive ceramic bowl
and using rice scoop, thoroughly mix vinegar mixture into rice to season and
prevent it from becoming sticky. Place a cool, dampened towel over rice to
cool. Makes 4-5 cups.
Ingredients
2 cups long-grain rice
1 tbs. canola oil
4 oz. potk loin, diced
4 shallots
1 tbs. grated fresh ginger
4 oz. medium shrimp, peeled, deveined
and diced into 1/2-inch pieces
1/4 tso. salt
Pinch of freshly ground black pepper
2 tbs. soy sauce
2 tsp. fish sauce
1 tbs. rice wine vinegar
1 egg, fried and chopped
2 green onions, chopped
2 tbs. shredded coconut, lightly toasted
2 limes, cut into quarters
Place rice inside pan and add water to line
"2" chart inside pan. Press
"Menu" key to select "White Rice" cooking program and press "Start" key.
When rice is cooked, remove pan from heat, fluff rice and set aside.
Meanwhile, in a wok or large skillet over medium-high heat, warm oil until
nearly smoking. Add pork and pepper, stirring, until browned, 4-5 minutes.
Add shallots, ginger, shrimp, salt and pepper, altd saut6, stirring, until shrimp
are pink and opaque throughout, 3-4 minutes more. Add soy sauce, fish
sauce and vinegar, and stir to combine. Add rice, egg and green onions and
stir until well mixed. Transfer to a platter, garnish with coconut and lime
quarters and serve immediately. Serves 4-6 as a side dish.
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