Title: Smoked Salmon and Cucumber Sushi Rolls
Categories: Cooking liv, Import
Yield: 1 Servings

2 c Sushi rice (calrose or any
-short grain variety)
Water
1 c Rice wine vinegar
1/4 c Mirin
1/2 c Sugar
8 Sheets nori
1/4 c Pickled ginger; julienned
1 c Cucumber strips
1 c Smoked salmon strips
Wasabi oil (previous recipe)

----------------------------------GARNISH----------------------------------
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 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. 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.

Cut sushi and arrange on a platter. Serve with wasabi oil and soy syrup.

Yield: 4 servings

Recipe by: Cooking live Show #CL8943

Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman"
on Sep 15, 1997