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

• 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

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!

rice, vinegar, sugar, salt, kampyo, white sesame seeds, wasabi

Taken from cookpad.com/us/recipes/144783-homemade-kampyo-dried-gourd-rolls-with-a-grown-up-flair (may not work)