Smoked Salmon and Cucumber Sushi Rolls

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Smoked Salmon and Cucumber Sushi Rolls Ingredients

2 c Sushi rice (calrose or any	1/4 c Pickled ginger; julienned
Water	1 c Cucumber strips
1 c Rice wine vinegar	1 c Smoked salmon strips
1/4 c Mirin	Wasabi oil (previous recipe)
1/2 c Sugar	GARNISH
8 Sheets nori	Lime soy syrup

Instructions for Smoked Salmon and Cucumber Sushi Rolls

Wash rice at least three times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over the rice. Over high heat, cover and bring to a boil. Reduce to medium high heat and boil vigorously for 20 minutes. Reduce heat to low and cook a further 20 minutes. Remove from heat and let sit, still covered, for another 20 minutes. In a small saucepan, slowly heat the vinegar, mirin and sugar until very hot but not boiling. Fold in "su" (vinegar and sugar) with the hot rice. Place rice carefully in a clean bowl, cover, and let rest for 30 minutes. On a sushi mat, place a sheet of nori. Lightly pat rice on bottom two thirds of nori. Place pickled ginger, cucumber strips and salmon strips on top of rice. Finish with a few drops of wasabi oil. Roll up sushi tightly, moistening the edges to seal and let rest. LIME SOY SYRUP 2 cups thin soy sauce 1/2 cup brown sugar Juice of one lime In a saucepan, combine all the ingredients and let simmer until a syrup consistency is achieved, about a 70 per cent reduction. Let cool completely. Cut sushi and arrange on a platter. Serve with wasabi oil and soy syrup. Yield: 4 servings Recipe by: Cooking live Show #CL8943 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" on Sep 15, 1997

Main Ingredient: FishCuisine: Uncategorized

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