Try this Maki Sushi (Rolled Sushi) recipe, or contribute your own.
Suggest a better descriptionKampyo: 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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Serving Size: 1 Serving (2441g) | ||
Recipe Makes: 1 | ||
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Calories: 2704 | ||
Calories from Fat: 38 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.5mg | 2 % | |
Potassium 1628.2mg | 43 % | |
Total Carbohydrate 593.9g | 175 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 591g | ||
Protein 54.2g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2704
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