| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Hawaiian |
Hawaiian |
1 |
Servings |
INGREDIENTS
| 9 |
c |
Sushi rice |
| 10 |
|
Sheets sushi nori (seaweed) |
| 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 |
INSTRUCTIONS
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 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.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”