Kampyo Maki

• sushi rice↗2⁄3 cup
• sheet nori, seaweed↗1⁄4
• salt↗1 teaspoon
• dashi stock↗3⁄4 cup
• sugar↗2 tablespoons
• soy sauce↗2 tablespoons

Step-by-step instructions

1. 1

   Simmer the kampyo. Wash and rub with ½ tablespoon of salt until supple. Rinse and boil in water until tender, about 10 minutes.

2. 2

   In a saucepan, heat dashi stock, sugar and soy sauce to boiling. Add kampyo and simmer 15 minutes, until the sauce is absorbed. Cut into desired lengths.

3. 3

   Spread nori with sushi rice and top with kampyo. Roll. Cut to fit. Serve with additional soy sauce.