| 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
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:
“Sunsets – a gift from God”