| 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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