How to Make Delicious Homemade Kampyo (Dried Gourd) Rolls with a "Grown-Up" Flair

Homemade Kampyo (Dried Gourd) Rolls with a "Grown-Up" Flair. Adjust the amount of wasabi to taste. I use a very thin layer. It's a great sake or beer snack.

I always make stewed kampyo whenever I make sushi hand rolls. I used my own homemade all-purpose soy sauce. Each week Mansion Global tackles an interior design topic with an elite group of designers from around the world who work on luxury properties. You can cook Homemade Kampyo (Dried Gourd) Rolls with a "Grown-Up" Flair using 8 ingredients and 5 steps. Here is how you achieve that.

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

1. Prepare 350 grams of Plain cooked rice.
2. You need 20 ml of ☆ Vinegar.
3. Prepare 10 grams of ☆ Sugar.
4. It's 1 dash of ☆ Salt.
5. It's 50 grams of Stewed kampyo.
6. It's 1 of White sesame seeds.
7. Prepare 1 of Wasabi.
8. It's 2 of sheets Toasted nori seaweed.

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

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!.

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