Smoked salmon and jicama maki sushi rolls

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@...


Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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