Maki Sushi (Rolled Sushi)

1. 1

   Soak kampyo in water 15 minutes, rinse and drain.

2. 2

   Mix 2 tablespoon soy sauce with 1 tablespoon sugar.

3. 3

   Bring to boil in small pan, add kampyo.

4. 4

   Simmer 2 minutes.

5. 5

   Cool and cut in 10 inch lengths.

6. 6

   Mushrooms and Carrots: Cook carrots until tender, but not mushy.

7. 7

   Mix 2 tablespoon soy sauce, 1 tablespoon sugar, and 1 tablespoon water in small pan.

8. 8

   Cook carrots and mushrooms in this sauce 5 minutes.

9. 9

   Drain.

10. 10

    Assembling the Rolls: Place nori on sudare (bamboo mat) with edge closest to you 1/2 inch from edge of the sudare.

11. 11

    Spread sushi rice over nori about 1/2 inch thick, leaving about 1 1/2 inch margin on edge farthese from you.

12. 12

    Arrange filling ingredients 1 inch from the edge closest to you - 5 strands Kampyo, 1 row each of mushrooms, carrot, watercress, eel.

13. 13

    Roll away from your body as you would a jelly roll.

14. 14

    Work slowly, pressing with the hands to keep ingredients in place.

15. 15

    Cut each roll into 8 pieces using a wet knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.