| 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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