Kanpyo Makizushi

It's time I posted a quick and easy method for another Japanese classic. I used to make veg sushi at home and always had huge rolls with avocado, carrot, tofu, etc. Here I have gotten used to the half size, one filling rolls. Easy to eat and quick to make. I have mostly had kanpyo (marinated gourd) sushi here. And guess what? You can get pre-sliced and seasoned packets of kanpyo that are the perfect size for a delicious makizushi roll.

Ingredients:
3/4 cup uncooked white rice
1 1/4 cups water

4-5 Tbsp rice vinegar
2 tsp sugar
8 strips of kanpyo
2 sheets of dried nori, cut in half
soy sauce
pickled ginger (optional)

Method:
1. Combine rice and water in rice cooker and cook for around 20 minutes.
2. Mix rice vinegar and sugar until mostly dissolved (heating helps dissolve) and stir into rice.
3. Spread rice mixture in a thin layer on the nori sheet.
4. Place two strips of kanpyo lengthwise to one side.
5. Roll. Cut. Serve with soy sauce and pickled ginger.

Makes 4 rolls (about 16-20 pieces)