Smoked Salmon and Jicama Maki Sushi Rolls

• 4 cups sushi rice (Calrose/short grain)
• Water
• 1 cup rice wine vinegar
• 1/4 cup mirin
• 1/2 cup sugar
• 8 sheets of nori
• 1 cup smoked salmon strips
• 1 cup of jicama strips
• 1 cup diakon sprouts
• 1/4 cup gari (pickled ginger) julienned
• Wasabi oil
• Soy syrup

1. Wash rice at least 3 times or until water is clear.
2. Fill rice cooker or casserole with water to about 1-inch over rice.
3. I highly recommend a rice cooker B more than 2 billion people use them in Asia for a reason.
4. Slowly heat vinegar, mirin and sugar until very hot but not boiling.
5. Fold in >su= (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste.
6. Rice should be shiny, not mushy.
7. Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes.
8. Lay down nori on sushi mat and lightly pat on rice on bottom 2/3rds of nori.
9. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil.
10. Roll, moisten end and let rest.

sushi rice, water, rice wine vinegar, mirin, sugar, nori, salmon strips, jicama strips, sprouts, wasabi oil, syrup

Taken from www.foodnetwork.com/recipes/smoked-salmon-and-jicama-maki-sushi-rolls-recipe.html (may not work)