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Maki Sushi




Source of Recipe


unknown






Recipe Introduction


makes about 6 rolls. This recipe is vegetarian. Other good fillings include strips of raw or smoked fish, cucumber, snowpeas, capsicum, marinated cooked chicken or beef, octopus or prawn, caviar, etc.





List of Ingredients



• oil
  
• 2 eggs, lightly beaten with 2 tbsof water
  
• 1 oz kampyo
  
• 6 ****take mushrooms (dried ones)
  
• 1/4 cup soy sauce
  
• 2 tbs sugar
  
• 10 oz frozen leaf spinach
  
• 2 carrots
  
• about 9 cups sushi rice
  
• 6 sheets nori
  
• soy sauce, pickled ginger and wasabi to serve (if you like)
  






Instructions



1. Heat lightly oild skillet over medium high heat. Add just enough of the beaten egg to thinly cover bottom of skillet.
   
2. Cook until set, turn out onto cutting surface. Cool and cut into slivers about 2 inches in length. Repeat with remaining egg mixture.
   
3. Soak kampyo in enough water to cover. Soak for 40 minutes or until soft. Drain.
   
4. Combine the 6 mushrooms with 2 cups wter in a medium saucepan. Let stand 20 minutes. Stir in soy sauce and sugar. Add softened kampyo. Bring to boil.
   
5. Reduce heat and simmer covered 20 minutes until kampyo is seasoned and lightly coloured. Stir frequently. Drain and cool.
   
6. Squeeze liquid from ****take, remove and discard stems. Cut mushroom into 1/4 inch thick clices: divide kampyo into 6 portions.
   
7. Thaw spinach and pat dry. Cut carrots into 2 inch long julienne strips (5cm). Cover carrots with water in a medium saucepan.
   
8. Bring to boil; reduce heat and simmer covered for 2 minutes until tender-crisp. Drain.
   
9. Unroll bamboo sushi mat away from you. Place 1 sheet nori on mat, lining up wiuth bottom of mat. Moisten hands with a little rice vinegar and place about 1 1/2 cups sushi rice on the nori. Spread by pressing to cover to the side edges and bottom and 3/4 of the sheet (leaving the edge furthest from you, clear.
   
10. Divide egg, kampyo, ****take, spinach, carrot into 6 equal portions. Lay one portion of each down centre of rice (left to right)
    
11. Hold line of ingredients in place with finger tips. Using thumb push up and turn bamboo edge nearest you up and over filling ingredients, pressing firmly to enclose filling and lifting bamboo mat while rolling (to make sure you don't enclose it in the sushi.
    
12. Gently but firmly press bamboo mat around roll to shape.
    






Final Comments


Cut in halves to serve or for a party cut into slices. Serve with soy, wasabe and pickled ginger. More filling than you would expect.