9 cup sushi rice
10 each sheets sushi nori (seaweed)
FILLING
2 oz package kampyo (dried gourd)
1 each carrot, cut lengthwise in 1/2 inc
10 each pieces of watercress, blanchd
9 each dried mushrooms, softened in water/cut int
3 1/2 oz can unagi (seasoned eel)
1 or
1 kamaboko (fishcake), cut in strips
A Recipe for
Maki Sushi (Rolled Sushi)
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This Recipe for Maki Sushi (Rolled Sushi) is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Maki Sushi (Rolled Sushi) from the recipe cookbook of Recipes-to-go (Asian)
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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.
Serves: 1
Maki Sushi (Rolled Sushi) Recipe brought to you by Recipes To-Go