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 syrupWash 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 B 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 >su= (vinegar and sugar) 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 2/3rds of nori. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. Roll, moisten end and let rest.
