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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|Serving Size: 1 Serving (2441g)|
|Recipe Makes: 1|
|Calories from Fat: 38 (1%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 2704
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