Smoked Salmon and Jicama Maki Sushi Rolls

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: there will be left over rice f
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4 cups sushi rice (Calrose/short grain)


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. 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.