Instructions: 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.

For the 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.

Cut sushi and arrange on a platter. Serve with Wasabi Oil and the soy syrup.

This recipe yields 4 servings.

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