Japanese Kanpyo Maki

Enjoy this vegan sushi roll made with cooked white rice, nori seaweed and dried gourd strips (kanpyo). This easy-to-follow recipe takes only 15 minutes to prepare and is perfect for an appetizer or light meal!

Cooking Equipment:

Bamboo mat, sharp knife

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Cuisine:

Japanese

Keywords:

Japanese, Kanpyo Maki, Vegan, Sushi Roll

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Ingredients:

2 tablespoons of cooked white rice

1 sheet of nori seaweed (7×8 inches)

2 tablespoons of dried gourd strips (kanpyo)

Cooking Instructions:

Cook the white rice according to package instructions. Allow to cool before using.

Place the nori sheet on a bamboo mat and spread the cooked rice evenly over it, leaving a 1-inch border at the top and bottom.

Place the kanpyo strips in a line down the center of the nori sheet.

Using your fingers or a spoon, press down lightly on the kanpyo strips to make sure they are secure in place.

Starting from one end, roll up the nori sheet tightly around the filling until you reach the other end. Make sure to keep it tight as you roll so that it holds together well when cut into pieces later on.

Using a sharp knife, cut into 8 equal pieces and serve immediately with soy sauce or pickled ginger if desired.

Nutrition:

Calories – 300 kcal; Fat – 1g; Carbohydrates – 60g; Protein – 6g; Sodium – 250mg

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Did You Know?

In Japan, it is considered impolite to waste food,