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 |
FILLING
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.