Kanpyo Sushi Roll かんぴょう巻き

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Cut each nori sheet in half to get pieces about 4 x 7.5 inches (10 x 19 cm). Set aside.
2. Wash the kanpyo in water, drain, and rub it well with the salt. Rinse, then soak in water for 10 minutes.
3. Boil the kanpyo in water for 10 minutes, then drain.
4. Put the kanpyo, 3/4 cup water, soy sauce, mirin and sugar in a pot and cook until most of the liquid is gone. Let cool.
5. Cut the cooled kanpyo into 8-inch strips.
6. Lay a sushi mat flat with the bamboo slats running left to right. Place a nori piece on the mat with one long side near the edge closest to you.
7. Spread about 1/4 cup of sushi rice over the nori, leaving a 1-inch space along the far edge.
8. Place kanpyo strips across the middle of the rice. Hold the filling down and roll away from you, tightening the roll as you go. Make 4 rolls.
9. Cut each roll into 8 pieces.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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