Smoked Salmon And Jicama Maki Sushi Rolls
Try this Smoked Salmon And Jicama Maki Sushi Rolls recipe, or contribute your own. "Rice" and "Eastwest" are two of the tags cooks chose for Smoked Salmon And Jicama Maki Sushi Rolls.
Yield: 4 servings Ready in 1 hours
4 people trying soon
Smoked Salmon And Jicama Maki Sushi Rolls Preparation
* 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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai
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