Yield: 4 servings
Measure | Ingredient |
---|---|
4 cups | Sushi rice; (Calrose/short grain) |
\N \N | Water |
1 cup | Rice wine vinegar |
¼ cup | Mirin |
½ cup | Sugar |
8 \N | Nori sheets |
1 cup | Smoked salmon strips |
1 cup | Jicama strips |
1 cup | Diakon sprouts |
¼ cup | Gari; (pickled ginger) julienned |
\N \N | Wasabi Oil; see * Note |
\N \N | Soy Syrup; see * Note |
* 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 ⅔ 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.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A13)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-17-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.