Procedures:
* 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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