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Maki Sushi (Rolled Sushi)

 

34

Yield

4

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

9 cups sushi rice
*
Filling
2 ounces kampyo
*
1 each carrots
cut
10 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 1511% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 51% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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