Update my dinner status, I'm making this tonight.
31 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 9 c Sushi rice
- 10 Sheets sushi nori (seaweed)
FILLING
- 2 oz Package Kampyo (dried gourd)
- 1 Carrot; cut lengthwise in
- 10 Pieces of watercress;blanchd
- 9 Dried mushrooms;softened in
- 3 1/2 oz Can unagi (seasoned eel)
- Or
- Kamaboko (fishcake); cut in
Preparation
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.
