Smoked Salmon and Jicama Maki Sushi Rolls |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
4 cups sushi rice (calrose/short grain) |
water |
1 cup rice wine vinegar |
1/4 cup mirin |
1/2 cup sugar |
8 sheets of nori |
1 cup smoked salmon strips |
1 cup of jicama strips |
1 cup diakon sprouts |
1/4 cup gari (pickled ginger) julienned |
wasabi oil |
soy syrup |
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. I highly recommend a rice cooker B 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 >su= (vinegar and sugar) 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 2/3rds of nori. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. Roll, moisten end and let rest.
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