Maki Sushi (Rolled Sushi)

• 9 cups sushi rice
• 2 ounces kampyo
• 1 each carrots cut
• 10 pieces watercress
• 9 each mushrooms dried

1. Soak kampyo in water 15 minutes, rinse and drain.
2. Mix 2 tablespoon soy sauce with 1 tablespoon sugar.
3. Bring to boil in small pan, add kampyo.
4. Simmer 2 minutes.
5. Cool and cut in 10 inch lengths.
6. Mushrooms and Carrots: Cook carrots until tender, but not mushy.
7. Mix 2 tablespoon soy sauce, 1 tablespoon sugar, and 1 tablespoon water in small pan.
8. Cook carrots and mushrooms in this sauce 5 minutes.
9. Drain.
10. Assembling the Rolls: Place nori on sudare (bamboo mat) with edge closest to you 1/2 inch from edge of the sudare.
11. Spread sushi rice over nori about 1/2 inch thick, leaving about 1 1/2 inch margin on edge farthese from you.
12. Arrange filling ingredients 1 inch from the edge closest to you - 5 strands Kampyo, 1 row each of mushrooms, carrot, watercress, eel.
13. Roll away from your body as you would a jelly roll.
14. Work slowly, pressing with the hands to keep ingredients in place.
15. Cut each roll into 8 pieces using a wet knife.

rice, kampyo, carrots, watercress, mushrooms

Taken from recipeland.com/recipe/v/maki-sushi-rolled-sushi-46248 (may not work)