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LOCATION: Recipes >> Asian >> Sushi 12

Print this Recipe    Sushi 12

Small roll with kampyo, tuna, cucumber or pickled daikon.

1 oz cooked kampyo, 2 oz sushi-grade tuna, 1 Japanese cucumber or
2 oz pickled daikon

2 sheets nori
1 1/2 cups sushi rice

Cut or break nori in half lengthwise. Put on mat, shiny side down.

To cook kampyo: Soak kampyo in water till soft. Drain. Rub with
salt, rinse well. Put kampyo in a pot with some water. Cook 15
minutes. Drain. In a saucepan, boil 1/4 cup dashi, 3 tablespoons
sugar, 3 tablespoons soy. Add kampyo. Simmer for 20 minutes.
Cool.

Cut tuna in pieces same length as nori and 1/2 inch thick. Cut
cucumber in quarter lengthwise, then into lengths same size as
nori. Cut daikon same length as nori. Cut 3/8 inch thick.

Put 1/4 of sushi rice on half sheet of nori. Leave 1 inch uncovered
at one long end. Spread 1/8 inch thick.

Place tuna or cucumber or kampyo or daikon in center of rice. Roll
up tightly. Cut into 6 pieces.

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