Sunbeam 8 Cup Rice Cooker Manual

							19
You will find it a pleasure to be able to make
your very own sushi with these simple steps.
You will need to use Japanese style sushi rice
which is a type of short grain rice and is
readily available at good supermarkets. 
The cup measurement below is using the 
cup provided with your product.
Sushi rice
3 cups sushi rice
3 cups water
Sushi Vinegar
1/3cup rice vinegar
21/2tablespoons sugar1/4teaspoon salt
1. Place rice in a fine sieve and wash until
the water runs clear. Drain for at least 10
minutes.
2. Place rice in cooking pan. Add 3 cups of
water or fill water to number 3 on the
cooking bowl. Making sure that the
exterior of the pan is dry, place into
heating vessel.
3. Replace the lid.
4. Depress the automatic control lever to
ÒCOOKÓ.5. When cooking is complete, the lever will
automatically switch to the ÒKEEP
WARMÓ mode. Leave the rice in the
cooker for 10  minutes at this stage. DO
NOT REMOVE LID.
6. Combine sushi vinegar ingredients
together; mix well until the sugar
dissolves.
7. Spread the rice into a large flat bottomed
wooden or plastic bowl or container.
Using the rice spoon provided, gently
slice through the rice removing any
lumps; at the same time gradually pour
over sushi vinegar.
8. Use either an electric fan on low or a
hand fan; fan the rice until it is almost
cool. Continue to gently slice through the
rice but donÕt stir as this will break up
the rice grains.
9. Place a clean damp cloth over the rice to
prevent it from drying out while making
sushi. Rice should be used as soon as
possible.
10. Do not put rice in the refrigerator as it
will be too hard.
Makes approximately 9 cups of cooked sushi
rice.
Sushi 
						

							20
Before you make sushi you will need to
purchase a bamboo mat for rolling your
sushi. For best result lightly dampen your
mat before using.
6 sheets toasted seaweed (nori)
Small bowl of cold water with 2 teaspoons
rice vinegar
Ready make wasabi paste
Japanese soy sauce to serve
Selection of ingredients listed below for 6 large
rolls:
1cm strips sashimi grade tuna or salmon
Cooked prawns, shelled, deveined, halved
lengthways
Cooked crabmeat
Pickled daikon, sliced thinly
Lebanese cucumbers, seeds removed sliced thinly
Avocado, sliced thinly
Green onions, sliced into strips lengthways
Snow pea sprouts 
Japanese mayonnaise
Pink picked ginger
1. Place a sheet of seaweed, shiny side down
onto the dampened bamboo mat.
2. Dip your fingers into the water and scoop
approximately 
1/6of the rice onto the centre
of the seaweed.
3. Gently spread the rice over the seaweed
without pushing down, leave approximately a 3cm strip at the top of the seaweed
uncovered. This will help seal the roll after
rolling.
4. If using wasabi paste, smear a very small
amount across the centre of the rice. Place
your choice of ingredients in a row over the
wasabi, making sure that the ingredients
go to both ends. DonÕt  overfill as the
sushi will be too difficult to roll. About 4-5
ingredients per roll is suitable.
5. Starting with the edge closest to you, pick
up the mat with your thumb and
forefingers and using your remaining
fingers hold the filling in place while you
start to roll away from you.
6. Roll forward gently but firmly. Moving the
bamboo mat out of the way as you roll. Dip
finger in water and slightly wet over the
uncovered seaweed. Finish rolling, lightly
press to shape. Unroll mat.
7. Place roll onto cutting board and using a
very sharp knife cut into eight pieces.
8. Repeat with remaining rice, seaweed and
fillings.
9. Serve with extra wasabi and Japanese soy
sauce.
Makes 6 large rolls (48 pieces)
Making Sushi
Step 1Step 2Step 3Step 4 
						

							21
For best results when steaming vegetables:
1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.
2. Cut pieces to desired size. The smaller the piece the faster that it will cook.
3. To retain vegetable flavour and nutrients steam until just tender, but they should still be
slightly firm.
4. Frozen vegetables should be defrosted before steaming.
VEGETABLE QUANTITY MINIMUM APPROXIMATE 
WATER COOKING TIME
(1 metric cup = 250ml) (minutes)
Asparagus 1 bunch (approx. 250g)1/26-8
Beans 250g
cut or whole1/28-10
Beetroot 250g
whole 2 20-30
Bok Choy 250g1/26-8
Broccoli 350g1/210
Brussel Sprouts 250g1/210
Butternut Pumpkin 250g
cut into 3cm pcs 1 1/215-20
Cabbage 250g
coarsley shredded 1 12
Carrots 250g
cut into 3cm pieces 1 15-20
Cauliflower 250g1/210
Corn on the cob 500g
whole cob 1 20-25
English Spinach 250g
trimmed1/25
Snowpeas 250g
whole1/25-7
Button squash 250g
whole1/28-12
Peas 250g
shelled1/212-15
Zucchini 250g
sliced1/28
Potatoes
1.Chats 500g whole 1 1/220-24
2.Red or White 600g - 800g whole 2 1/230-36
3.Red or White 500g 3cm pieces 1 1/215-20
4.Sweet 500g
3cm pieces 1 12-17
FROZEN VEGETABLES*Must be defrosted first. 1 12-16
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed
vegetables, peas.
Steaming Vegetables 
						

							22
Steaming Fish and Seafood
For best results when steaming fish and seafood:
1. Place fish in the steamer tray.
2. Add lemon wedges, herbs, spices and seasoning before steaming.
3. Add butter or oils after steaming if desired.
4. Fish is cooked when it flakes easily with a fork.
MINIMUM APPROXIMATE 
TYPE QUANTITY WATER COOKING TIME SUGGESTIONS
(1 cup = 250ml) (minutes)
Clams and pippies 500g 1 5-8 Steam until just open.
FISH
1.fillet 500g 1 12 Before cooking brush
2.steak 500g Ð 2cm thick 1 12-18 lightly with oil & season.
Mussels 500g in the shell 1 8-12 Steam until just open.
Prawns (green) 500g medium in shell 1 12 Steam until just pink. 
						

							23
For best results when steaming poultry:
1. Select pieces of a similar size for even cooking.
2. Cook meat on a single layer.
3. Remove all fat and skin.
4. If you desire colour. Brown the pieces well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices run
clear it is cooked through.
6. Cooking will vary depending on the size of the pieces.
MINIMUM APPROXIMATE 
TYPE QUANTITY WATER COOKING TIME SUGGESTIONS
(1 cup = 250ml) (minutes)
Breast fillet 500g 11/212-14 Place the thickest part 
towards the outside of the
basket and season. 
Pieces Ð bone in 500g (approx. 4) 11/215-25 Place the thickest part
towards the outside of the
basket and season.
Steaming Poultry 
						

							Notes 
						

							ÔSunbeamÕ, and ÔRice PerfectÕ are registered trademarks of
Sunbeam Corporation. 
Made in China. Due to minor changes in design or
otherwise, the product may differ from the one shown 
in this leaflet. Backed by SunbeamÔs 12 Month
Replacement Guarantee and National Service Network.
© Copyright. 
SUNBEAM CORPORATION LIMITED 2003.(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other 
Sunbeam appliance, visit www.sunbeam.com.auor 
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059 
New Zealand (09) 912 0747. 
						

							Consumer Hotline
Australia
1800 025 059
New Zealand
(09) 912 0747
www.sunbeam.com.au
is a registered Trademark of Sunbeam 
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2003.