Norimaki

• 1 recipe of sushi rice
• 10 sheets nori (black seaweed)
• 2 oz. pkg. kanpyo (dried gourd)
• 2 oz. shiitake (dried mushroom)
• 2 medium carrots
• 10 stalks watercress
• 2 can boiled eel or Hawaiian Tuna

Kampyo: Wash and cook in water until soft. Add enough stock to cover and cook until tender. Add 4 tbsp. sugar, 3 tsp. shoyu, 2 tsp. salt, 1 tsp. gourmet powder and continue cooking for 10 minutes. Cut into the length of nori.

Shiitake: Wash and soak in enough water to cover until soft. Cook in the same water until very tender. Add 3 tbsp. sugar, 4 tbsp. shoyu, ½ tsp. gourmet powder and cook until the sauce is well absorbed. Cut into ¼ inch strips.

Carrots: Cut carrots lengthwise into ¼” strips. Add 1 cup water and cook for 7 to 10 minutes. Add 2 tbsp. sugar, 1 tsp. salt, ½ tsp. gourmet powder and cook 5 minutes more.

Watercress: Clean and boil 2 minutes in salted water. Drain and squeeze out water.

Hawaiian Tuna: Cook in a saucepan and add 3 tbsp. sugar and 4 tbsp. shoyu.

METHOD OF ROLLING SUSHI:

Place a sheet of nori on the bamboo mat (square) with the end toward you. Sprinkle some vinegar solution (see sushi rice solution) on the nori and spread sushi rice over 2/3 of the nori to a thickness of about ½ inch. Arrange 5 strands of kanpyo, 1 row shiitake, carrots, watercress, and eel split lengthwise on the rice about 1/3 from the front edge. Roll away from you being careful to keep ingredients in place with your fingers. When the edge of the mat touches the rice, lift the mat and apply slight pressure to tighten the roll. To serve, cut in half and then into fours. Arrange on plate, cut side up.