SMOKED SALMON MAKI SUSHI ROLL

Serve an appetizer that says “I know how to cook!”

RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©


SMOKED SALMON MAKI SUSHI ROLL

INGREDIENTS: SERVES 8

●  4 cups sushi rice (Calrose/short grain) 
●  Water 
●  1 cup rice wine vinegar 
●  ¼ cup mirin 
●  ½ cup sugar 
●  8 sheets of nori 
●  1 cup smoked salmon strips 
●  1 cup of diced water chestnuts 
●  1 cup diakon sprouts 
●  ¼ cup gari (pickled ginger) julienned 
●  Wasabi oil 
●  Soy syrup 

DIRECTIONS: 

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 (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
     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.

2.  Lay down nori on sushi mat and lightly pat on rice on bottom ⅔rds of the nor.  Place smoked salmon, water chestnuts, daikon, gari and a
     touch of wasabi oil.  Roll, moisten end and let rest.

COOKS NOTE* : there will be left over rice for other recipes.

SMOKED SALMON MAKI SUSHI ROLL

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