Smoked Salmon and Jicama Maki Sushi

Ingredients

• 4 cups sushi rice (Calrose or short grain)
• water
• 1 cup rice wine vinegar
• 1/4 cup mirin
• 1/2 cup sugar
• 8 sheets nori
• 1 cup smoked salmon, strips
• 1 cup jicama, strips
• 1 cup diakon mixed sprouts
• 1/4 cup pickled ginger, julienned
• wasabi oil

Directions

1. 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.

2. 2

   Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy.

3. 3

   Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes.

4. 4

   Lay down nori on sushi mat and lightly pat on rice on bottom 2/3rds of nori.

5. 5

   Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. Roll, moisten end and let rest.