8 x 7 inches. Product of China.

Dried Seaweed.

Directions for makizushi:

Makizushi:

5-1/4 cups nishiki or botan calrose rice.

1 cup rice vinegar.

1/2 cup granulated sugar.

1 tablespoon plus 1-1/2 teaspoons salt vegetable oil.

3 eggs, lightly beaten with 2 tablespoons water.

1 pkg. (10 oz.) frozen leaf spinach, thawed & squeezed dry.

1 can (8.47 oz.) Hime makizushi-no-moto, drained well.

1 pkg, (0.75oz.) Nagai hon asakusanori.

Combine rice and 5-1/2 cups water in saucepan. Bring to boil over high heat. Reduce heat; simmer 20 minutes, or until water is absorbed. Remove from heat; let stand covered, 10 minutes. Meanwhile, combine vinegar, sugar and salt in small saucepan. Cook and stir over high heat until sugar and salt dissolve. Remove from heat. Turn rice into large non-metal bowl. Drizzle vinegar mixture over rice and gently fold in to combine. Heat lightly oiled skillet over high heat. Add egg mixture. Reduce heat to low, cook egg until set. Turn egg onto cutting surface. Cool and cut into thin strips. Divide each egg, spinach and makizushi-no-moto into 10 equal portions. Unroll bamboo sushi mat away from you on working surface. Place 1 sheet nagai hon asakusanori on mat, lining up short edge with bottom of mat, moisten hands with water. Place about 1-1/2 cups rice mixture on nori. Press rice to side and bottom edges to cover 3/4 of the nori, leaving edge of nori furthest from you clear. Place 1 portion each, egg, spinach and makizushi-no-moto left to right across center of rice. Hold line of ingredients across rice firmly in place with fingertips. Using thumb, push up and turn bamboo mat edge nearest you up and over filling, pressing firmly to enclose filling and lifting bamboo mat while rolling to keep free from enclosing in sushi roll. Gently, but firmly press bamboo mat around roll to shape. (The art to making maki-zushi is to get filling ingredients line-uq in center of roll.) Unroll mat and wrap sushi roll in plastic wrap repeat with remaining ingredients to make 10 rolls. To serve, place rolls seam-side down on cutting surface and cut each, crosswise into 8 equal slices. To store overnight, cover wrapped sushi rolls with damp towel and refrigerate. Makes 10 rolls.

*If using electric rice cooker, combine rice and water as directed above in electric rice cooker pot. Continue as instructed by rice cooker manufacturer.

Final preparation:

(I) Place a sheet of nagai hon asakusanori over a bamboo mat. Spread about 1 1/2 cups of prepared sushi rice evenly over 2/3 of the nori, leaving 1 inch open towards you. Put strips of scrambled egg, prepared kanpyo, unagi kabayaki and prepared mushrooms (shiitake) across the middle of the rice.

(II) Roll the mat lightly by holding it with your thumbs and the ingredients with your fingers. Open the mat right away to adjust the connecting portion of the nori. Wrap with the mat again and press lightly with both hands.

(III) Remove the mat, straighten both ends of the makizushi and slice into six to eight pieces.