Kanpyo Sushi Roll Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Cut the nori sheets in half (about 4 x 7 1/2 in, or 10 x 19 cm). Set aside.
2. In a large bowl, wash the kanpyo in water. Drain, then rub it very well with the salt. Rinse, then soak in water for 10 minutes.
3. Boil the kanpyo in boiling water for 10 minutes. Drain.
4. In a pot, combine the kanpyo, 3/4 cup water, 2 Tbsp soy sauce, 2 Tbsp mirin and 2 Tbsp sugar. Cook until most of the liquid is gone. Let cool.
5. Cut the cooled kanpyo into strips about 8 in long.
6. Lay the bamboo sushi mat flat with the slats running left to right, so you can roll away from you. Place a nori half on the mat with one long side near the edge closest to you.
7. Spread about 1/4 cup sushi rice over the nori, leaving a 1 in (2.5 cm) strip bare along the far edge. Lay kanpyo strips across the middle of the rice.
8. Hold the filling down and roll from the near end, guiding with the mat. Pull the mat to tighten the roll, like a roll cake. Make 4 rolls in total.
9. Cut each roll into 8 pieces.

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

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