Recipe courtesy of Ming Tsai
Episode: Sushi
Save Recipe Print
Total:
1 hr 30 min
Prep:
1 hr
Cook:
30 min
Yield:
there will be left over rice f
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Sushi Rolls

Recipe courtesy of Jill Davie

Smoked Salmon

Recipe courtesy of Alton Brown

Smoked Salmon Dip

Recipe courtesy of Ina Garten

Scrambled Eggs with Smoked Salmon

Recipe courtesy of Rachael Ray

Sushi Rice

Recipe courtesy of Alton Brown

Prairie Sushi

Recipe courtesy of Ree Drummond

Lobster Rolls

Recipe courtesy of Jamie Deen

Salmon Cakes

Recipe courtesy of Ina Garten

California Roll

Recipe courtesy of Alton Brown

Browse Reviews By Keyword