INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 437
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 21.2mg
Potassium: 1897.2mg
Carbohydrates: 204g
Fiber: <1g
Sugar: 101.6g
Protein: <1g