Maki Sushi (Rolled Sushi)
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | cups |
sushi rice
|
*
|
| Filling | |||
| 2 | ounces |
kampyo
|
* |
| 1 | each |
carrots
cut |
|
| 10 | pieces |
watercress
|
*
|
| 9 | each |
mushrooms
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.1 | l |
sushi rice
|
*
|
| Filling | |||
| 57.8 | ml/g |
kampyo
|
* |
| 1 | each |
carrots
cut |
|
| 1E+1 | pieces |
watercress
|
*
|
| 9 | each |
mushrooms
dried |
|
Directions
Soak kampyo in water 15 minutes, rinse and drain.
Mix 2 tablespoon soy sauce with 1 tablespoon 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 tablespoon soy sauce, 1 tablespoon sugar, and 1 tablespoon 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 ½ inch from edge of the sudare.
Spread sushi rice over nori about ½ inch thick, leaving about 1½ 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.
