Remove stems from mushrooms; slice caps into 1/4-inch strips.
In a saucepan, combine carrot, water, and salt; cook for 10 minutes.
Remove carrot and cook watercress for 1 minute; remove watercress.
Add mushrooms, kanpyo, soy sauce, shrimp, and sugar; simmer for 20 minutes.
Remove mushrooms and kanpyo; cut kanpyo into 8-inch lengths.
Place a sheet of nori on a bamboo mat; moisten with some of the reserved vinegar mixture from the Sushi Rice.
Spread with 1 cup of the Sushi Rice, leaving 1 1/2 inches uncovered at farthest end.
One inch from nearest edge, arrange 5 kanpyo strips and 1 row each of mushrooms, carrot, watercress, and unagi.
Roll like a jelly roll, lifting mat when it touches rice.
Continue rolling until nori completely surrounds roll.
Squeeze gently and press ends within mat.
Cut into 8 crosswise slices.
Makes 4 rolls or 12 servings.
Approximate Nutrient Analysis per roll: 500 calories, 4 g fat, 1 g saturated fat, 40 mg cholesterol, greater than 1900 mg sodium, 103 g carbohydrate, 1 g fiber, 30 g sugar, 16 g protein
Approximate Nutrient Analysis per serving: 170 calories, 1.5 g fat, 0 g saturated fat, 15 mg cholesterol, 650 mg sodium, 34 g carbohydrate, 1 g fiber, 10 g sugar, 5 g protein
Review
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Aloha, we have reviewed the recipe and confirmed that the Sushi Rice instructions were missing. A recipe for the Sushi Rice has now been linked to from this recipe. Thank you for letting us know!
by Hawaiian Electric
on 7/30/2018
The recipe did not include the sushi rice instructions?? Otherwise, the recipe is just what I remember my aunt making.