| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | c | Sushi rice (calrose or any short grain variety) |
| Water | ||
| 1 | c | Rice wine vinegar |
| 1/4 | c | Mirin |
| 1/2 | c | Sugar |
| 8 | Sheets nori | |
| 1/4 | c | Pickled ginger; julienned |
| 1 | c | Cucumber strips |
| 1 | c | Smoked salmon strips |
| Wasabi oil (previous recipe) | ||
| Lime soy syrup |
INSTRUCTIONS
GARNISH Wash rice at least three times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over the rice. Over high heat, cover and bring to a boil. Reduce to medium high heat and boil vigorously for 20 minutes. Reduce heat to low and cook a further 20 minutes. Remove from heat and let sit, still covered, for another 20 minutes. In a small saucepan, slowly heat the vinegar, mirin and sugar until very hot but not boiling. Fold in "su" (vinegar and sugar) with the hot rice. Place rice carefully in a clean bowl, cover, and let rest for 30 minutes. On a sushi mat, place a sheet of nori. Lightly pat rice on bottom two thirds of nori. Place pickled ginger, cucumber strips and salmon strips on top of rice. Finish with a few drops of wasabi oil. Roll up sushi tightly, moistening the edges to seal and let rest. LIME SOY SYRUP 2 cups thin soy sauce 1/2 cup brown sugar Juice of one lime In a saucepan, combine all the ingredients and let simmer until a syrup consistency is achieved, about a 70 per cent reduction. Let cool completely. Cut sushi and arrange on a platter. Serve with wasabi oil and soy syrup. Yield: 4 servings Recipe by: Cooking live Show #CL8943 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Sep 15, 1997
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