Maki sushi (rolled sushi)

Yield: 1 Servings

Measure Ingredient
9 cups Sushi rice
10 eaches Sheets sushi nori (seaweed)
2 ounces Package Kampyo (dried gourd)
1 each Carrot; cut lengthwise in 1/2 inch strips
10 eaches Pieces of watercress;blanchd
9 eaches Dried mushrooms;softened in water/cut into thin strips
3½ ounce Can unagi (seasoned eel)
\N \N Or
\N \N Kamaboko (fishcake); cut in strips


Kampyo: Soak in water 15 minutes, rinse and drain. Mix 2 Tbsp. soy sauce with 1 Tbsp. sugar. Bring to boil in small pan, add kampyo.

Simmer 2 minutes. Cool and cut in 10 inch lengths. Mushrooms and Carrots: Cook carrots until tender, but not mushy. Mix 2 Tbsp. soy sauce, 1 Tbsp. sugar, and 1 Tbsp. water in small pan. Cook carrots and mushrooms in this sauce 5 minutes. Drain. Assembling the Rolls: Place nori on sudare (bamboo mat) with edge closest to you ½ inch from edge of the sudare. Spread sushi rice over nori about ½ inch thick, leaving about 1½ inch margin on edge farthese from you.

Arrange filling ingredients 1 inch from the edge closest to you - 5 strands Kampyo, 1 row each of mushrooms, carrot, watercress, eel.

Roll away from your body as you would a jelly roll. Work slowly, pressing with the hands to keep ingredients in place. Cut each roll into 8 pieces using a wet knife.

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