Smoked Salmon And Jicama Maki Sushi Rolls

• 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

1. 1

   * Note: See the "Wasabi Oil" and "Soy Syrup" recipes which are included in this collection.

2. 2

   Wash rice at least 3 times or until water is clear.

3. 3

   Fill rice cooker or casserole with water to about 1-inch over rice.

4. 4

   I highly recommend a rice cooker -- more than 2 billion people use them in Asia for a reason.

5. 5

   Slowly heat vinegar, mirin and sugar until very hot but not boiling.

6. 6

   Fold in with the hot rice, add enough so that the rice has a tart/sweet taste.

7. 7

   Rice should be shiny, not mushy.

8. 8

   Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes.

9. 9

   Lay down nori on sushi mat and lightly pat on rice on bottom 2/3 of nori.

10. 10

    Place smoked salmon, jicama, daikon, gari and a touch of Wasabi Oil.

11. 11

    Roll, moisten end and let rest.

12. 12

    There will be left over rice for other recipes.

13. 13

    This recipe yields 4 servings.