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Maki Sushi (rolled Sushi)

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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.

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