Smoked Salmon and Jicama Maki Sushi |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
4 cups sushi rice (calrose or short grain) |
water |
1 cup rice wine vinegar |
1/4 cup mirin |
1/2 cup sugar |
8 sheets nori |
1 cup smoked salmon, strips |
1 cup jicama, strips |
1 cup diakon mixed sprouts |
1/4 cup pickled ginger, julienned |
wasabi oil |
Directions:
1. Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice.
2. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy.
3. Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes.
4. Lay down nori on sushi mat and lightly pat on rice on bottom 2/3rds of nori.
5. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. Roll, moisten end and let rest.
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