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"
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|Serving Size: 1 Serving (1715g)|
|Recipe Makes: 1|
|Calories from Fat: 241 (9%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 347.2mg||107 %|
|Sodium 168.7mg||6 %|
|Potassium 2799.4mg||74 %|
|Total Carbohydrate 441.8g||130 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 440.8g|
|Protein 149.2g||213 %|
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Calories per serving: 2724
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