Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in sushi (vinegar and sugar) 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. Lay down nori on sushi mat and lightly pat on rice on bottom 2/3rds of nori. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. Roll, moisten end and let rest.