Title: Maki Sushi (Rolled Sushi)
Categories: Japanese Hawaii Fish
Yield: 1 Servings
| 9 | c | Sushi rice |
| 10 | | Sheets sushi nori (seaweed) |
| FILLING |
| 2 | oz | Package Kampyo (dried gourd) |
| 1 | | Carrot; cut lengthwise in 1/2 inch strips |
| 10 | | Pieces of watercress;blanchd |
| 9 | | Dried mushrooms;softened in water/cut into thin strips |
| 3 1/2 | oz | Can unagi (seasoned eel) |
| | | Or |
| | | 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 1/2 inch from edge of the sudare. Spread sushi
rice over nori about 1/2 inch thick, leaving about 1 1/2 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.