498293

Cuisinart FRC-800 Manual

22
Zoom out
Zoom in
Previous page
1/40
Next page
22
AVOCADO, SCALLION
& BASIL ROLL
Makes 1 roll
Equipment needed: sushi rolling mat
1½ cups Perfect Sushi Rice (page 18)
¼ avocado, peeled, pitted and thinly
sliced
1 scallion, thinly sliced
6 to 7 fresh basil leaves
bowl of cold water (to help in rolling
sushi)
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.
Unwrap the sushi mat and then, with a clean and
sharp knife, cut into 8 pieces.
Serve with pickled ginger, wasabi and light 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
Makes 1 roll
Equipment needed: sushi rolling mat
1 sheet nori
1 cup Perfect Sushi Rice (page 18)
4 steamed shrimp, halved (see steaming
chart on page 12)
2 asparagus spears, blanched and halved
horizontally
1 to 2 tablespoons toasted sesame seeds
bowl of cold water (to help in rolling
sushi)
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.
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.
Serve with pickled ginger, wasabi and light 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
… 22 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Cuisinart FRC-800 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Cuisinart FRC-800 in the language / languages: English as an attachment in your email.

The manual is 0,57 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info