9 c Sushi rice
10 ea Sheets sushi nori (seaweed)
———————————-FILLING———————————- 2 oz Package Kampyo (dried gourd)
1 ea Carrot; cut lengthwise in
-1/2 inch strips 10 ea Pieces of watercress;blanchd
9 ea 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.