Recipe - Maki Sushi (Rolled Sushi)

9 cup Sushi rice
10 Sheets sushi nori (seaweed)

FILLING
2 ounce Package Kampyo (dried gourd)
1 Carrot; cut lengthwise in
One half inch strips
10 Pieces of watercress;blanchd
9 Dried mushrooms;softened in
water/cut into thin strips
3 One half ounce Can unagi (seasoned eel)
Or
Kamaboko (fishcake); cut in
strips

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 One half inch from edge of the sudare. Spread sushi
rice over nori about One half inch thick, leaving about 1 One half 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.