Beef and Kanpyo Sushi
Updated: Aug 26, 2021
A healthy nori seaweed roll with a good balance of nutrients, consisting of high fiber content kanpyo, beef, carrots, and cucumbers wrapped in sushi rice.
2 cups rice
2 1/2 cups water
60cc Rice vinegar
4 tbsp sugar
1/2 teaspoon salt
Shredded cucumbers as appropriate
Teriyaki-style beef as needed (recipe here)
Simmered kanpyo as appropriate (see below)
White sesame as appropriate
Place well-washed rice into the Cook-zen, and add water to soak for at least 1 hour.
Add rice vinegar, sugar, and salt to 1 and mix well. Set the inner lid to the "open" position, cover with the outer lid, and heat in the microwave for 18 minutes.
Spread the makisu and place the nori on top. Place the sushi rice from step 2 on top, and line up the kanpyo, cucumber, shredded carrot, teriyaki beef in the center. Sprinkle white sesame. Wrap it tightly from the front and cut it to a width of 2 cm.
With a Cook-zen, you can easily make delicious kanpyo by soaking it all the way with a delightful flavor.
1 tsp salt (for rubbing)
1 cup water
1 cup soup stock
5-6 tbsp soy sauce
1 tbsp mirin
2 tbsp sugar
Wet kanpyo with water, rub well with salt (1 teaspoon), wash with water, and squeeze out water.
Add kanpyo from step 1 into the Cook-zen. Add water and flatten the kanpyo by hand until fully submerged. Set the inner lid in the "closed" position, cover with the outer lid, and heat in the microwave for 3 minutes.
Drain all the water from step 2 and add soup stock, soy sauce, mirin, and sugar. Set the inner lid to the "closed" position, cover with the outer lid, and heat in the microwave for 7 minutes. After heating, leave it as it is until it cools down.