Yield: 4 servings
|4 cups||Sushi rice; (Calrose/short grain)|
|1 cup||Rice wine vinegar|
|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@...
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.