LOCATION: Recipes >> Asian >> Sushi 14
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Sushi 14
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Smoked Salmon And Cucumber Sushi Rolls
Serves 4
2 cups sushi rice
1 cup rice wine vinegar
1/4 cup mirin
1/2 cup sugar
8 sheets nori
1/4 cup pickled ginger, julienned
1 cup cucumber strips
1 cup smoked salmon strips
Wasabi oil
Lime soy syrup
Wash rice at least three times or until water is clear. Fill rice
cooker or casserole with water to about 1-inch over the rice. Over
high heat, cover and bring to a boil. Reduce to medium high heat
and boil vigorously for 20 minutes. Reduce heat to low and cook
a further 20 minutes. Remove from heat and let sit, still covered,
for another 20 minutes.
In a small saucepan, slowly heat the vinegar, mirin (sweet rice
wine) and sugar until very hot but not boiling. Fold in "su" (vinegar
and sugar) with the hot rice. Place rice carefully in a clean bowl,
cover, and let rest for 30 minutes. On a sushi mat, place a sheet
of nori. Thinly cover with Namida wasabi paste. Lightly pat rice
on bottom two thirds of nori. Place pickled ginger, cucumber strips
and salmon strips on top of rice. Finish with a few drops of wasabi
oil. Roll up sushi tightly, moistening the edges to seal and let
rest.
LIME SOY SYRUP
2 cups thin soy sauce
1/2 cup brown sugar
Juice of one lime
In a saucepan, combine all the ingredients and let simmer until a syrup
consistency is achieved, about a 70 per cent reduction. Let cool
completely.
WASABI OIL
2 Tbs Hot wasabi paste
1/2 tablespoon sugar
1/2 tablespoon mirin (sweet rice wine)
Cold water
1/4 cup canola oil
In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).
Quickly whisk in oil. A puree consistency is ideal. Cut sushi and
arrange on a platter. Serve with wasabi oil and soy syrup.
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