Homemade Kampyo (Dried Gourd) Rolls with a "Grown-Up" Flair

Name: Homemade Kampyo (Dried Gourd) Rolls with a "Grown-Up" Flair
Yield: 4 servings
Cuisine: American
Ingredients: 350 grams Plain cooked rice; 20 ml ☆ Vinegar; 10 grams ☆ Sugar; 1 dash ☆ Salt; 50 grams Stewed kampyo; 1 White sesame seeds; 1 Wasabi; 2 sheets Toasted nori seaweed

cookpad.japan @cookpad_jp

I recreated the kampyo roll with wasabi that I once had at a sushi shop.

For simmered kampyo, refer to.
Adjust the amount of wasabi to taste. I use a very thin layer.
It's a great sake or beer snack. Recipe by Sarami19

I recreated the kampyo roll with wasabi that I once had at a sushi shop.

For simmered kampyo, refer to.
Adjust the amount of wasabi to taste. I use a very thin layer.
It's a great sake or beer snack. Recipe by Sarami19

cookpad.japan @cookpad_jp

I recreated the kampyo roll with wasabi that I once had at a sushi shop.

For simmered kampyo, refer to.
Adjust the amount of wasabi to taste. I use a very thin layer.
It's a great sake or beer snack. Recipe by Sarami19

I recreated the kampyo roll with wasabi that I once had at a sushi shop.

For simmered kampyo, refer to.
Adjust the amount of wasabi to taste. I use a very thin layer.
It's a great sake or beer snack. Recipe by Sarami19

Saved

Ingredients

4 servings

350 gramsPlain cooked rice
20 ml☆ Vinegar
10 grams☆ Sugar
1 dash☆ Salt
50 gramsStewed kampyo
1White sesame seeds
1Wasabi
2sheets Toasted nori seaweed

Saved

Steps

1

Cook the rice al dente using a little less water than usual, empty into a wide dish (like a wooden sushi rice tub), pour over the combined ☆ ingredients in a circular motion, then mix with cutting motions.
2

Fold each sheet of nori in half to make 4 sheets.
3

Place one sheet of nori from Step 2 on a sushi rolling mat, spread on 1/4 of the sushi rice from Step 2, dab a thin layer of wasabi in the middle, then sprinkle sesame seeds over the rice.
4

Place strips of kampyo on top of rice from Step 3, roll up the rice in the nori from the edge closest to you stopping once to tightly squeeze the roll, then continue to roll it up.
5

Lightly dampen a knife, slice the roll from Step 4 into quarters, transfer to a dish and serve!