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Ingredientes
- 9 c. Sushi rice
- 10 sht sushi nori (seaweed)
- 2 ounce Package Kampyo (dry gourd)
- 1 x Carrot, cut lengthwise in 1/2 inch strips
- 10 piece of watercress,blanchd
- 9 x Dry mushrooms,softened in water/cut into thin strips
- 3 1/2 ounce Can unagi (seasoned eel) Or possibly Kamaboko (fishcake), cut in strips
Direcciones
- Kampyo: Soak in water 15 min, rinse and drain. Mix 2 Tbsp. soy sauce with 1 Tbsp. sugar. Bring to boil in small pan, add in kampyo. Simmer 2 min. Cold and cut in 10 inch lengths. Mushrooms and Carrots: Cook carrots till 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 min. 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 pcs using a wet knife.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 234g | |
| Calories 59 | |
| Calories from Fat 6 | 10% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 55mg | 2% |
| Potassium 749mg | 21% |
| Total Carbs 10.65g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.21g | 3% |
| Protein 5.89g | 9% |
