Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Norimaki Sushi

Featured in the Honolulu Star-Advertiser on April 2, 2011.

electric_kitchen_logo

Ingredients:

Norimaki Sushi

  • 4 dried mushrooms, soaked
  • 1 carrot, cut into long strips
  • 2 cups water
  • 1 teaspoon salt
  • 4 stalks watercress
  • 1 pkg (0.7 ounces) kanpyo, soaked (long strips of dried gourd)
  • 1/4 cup soy sauce
  • 2 tablespoons dried shrimp
  • 3 tablespoons sugar
  • 4 sheets sushi nori (sheets of dried seaweed)
  • 4 cups Sushi Rice
  • 1 can (4 ounces) unagi (Japanese eel)

Directions:

  1. Remove stems from mushrooms; slice caps into 1/4-inch strips.
  2. In a saucepan, combine carrot, water, and salt; cook for 10 minutes.
  3. Remove carrot and cook watercress for 1 minute; remove watercress.
  4. Add mushrooms, kanpyo, soy sauce, shrimp, and sugar; simmer for 20 minutes.
  5. Remove mushrooms and kanpyo; cut kanpyo into 8-inch lengths.
  6. Place a sheet of nori on a bamboo mat; moisten with some of the reserved vinegar mixture from the Sushi Rice.
  7. Spread with 1 cup of the Sushi Rice, leaving 1 1/2 inches uncovered at farthest end.
  8. One inch from nearest edge, arrange 5 kanpyo strips and 1 row each of mushrooms, carrot, watercress, and unagi.
  9. Roll like a jelly roll, lifting mat when it touches rice.
  10. Continue rolling until nori completely surrounds roll.
  11. Squeeze gently and press ends within mat.
  12. 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

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.