| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Eastwest | 4 | servings | |
INGREDIENTS
| 4 | c | Sushi rice; (Calrose/short grain) |
| Water | ||
| 1 | c | Rice wine vinegar |
| 1/4 | c | Mirin |
| 1/2 | c | Sugar |
| 8 | Nori sheets | |
| 1 | c | Smoked salmon strips |
| 1 | c | Jicama strips |
| 1 | c | Diakon sprouts |
| 1/4 | c | Gari; (pickled ginger) julienned |
| Wasabi Oil; see * Note | ||
| Soy Syrup; see * Note |
INSTRUCTIONS
* Note: See the "Wasabi Oil" and "Soy Syrup" recipes which are included in this collection. 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 -- 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 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 2/3 of nori. Place smoked salmon, jicama, daikon, gari and a touch of Wasabi Oil. Roll, moisten end and let rest. There will be left over rice for other recipes. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A13) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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