Smoked Salmon and Jicama Maki Sushi Rolls

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Fold in >su= (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste.

6. 6

   Rice should be shiny, not mushy.

7. 7

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

8. 8

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

9. 9

   Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil.

10. 10

    Roll, moisten end and let rest.

* Per serving · 4 servings · Values may vary.

No additional tips available.