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.
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.
Cut sushi and arrange on platter.
Serve with Wasabi Oil and Lime Soy Syrup.
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.
In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).
Quickly whisk in oil. A pur?e consistency is ideal.
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