Maki Sushi (Rolled Sushi)

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.