Smoked Salmon And Jicama Maki Sushi Rolls

Recipe Ingredients

4 cups	640g / 22oz	Sushi rice (Calrose/short grain)
		Water
1 cup	237ml	Rice wine vinegar
1/4 cup	59ml	Mirin
1/2 cup	99g / 3.5oz	Sugar
8		Nori sheets
1 cup	237ml	Smoked salmon strips
1 cup	237ml	Jicama strips
1 cup	237ml	Diakon sprouts
1/4 cup	59ml	Gari (pickled ginger) julienned
		Wasabi Oil - see * Note
		Soy Syrup - see * Note

Recipe Instructions

* Note: See the "Wasabi Oil" and "Soy Syrup" recipes which are included in this collection.

Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker -- more than 2 billion people use them in Asia for a reason.

Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes.

Lay down nori on sushi mat and lightly pat on rice on bottom 2/3 of nori. Place smoked salmon, jicama, daikon, gari and a touch of Wasabi Oil. Roll, moisten end and let rest.

There will be left over rice for other recipes.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A13)

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