I always have one sheet of nori wrapped in plastic wrap that I store with my sushi supplies. It is my practical measuring guide. When I make this sushi roll, I use my plastic-wrapped piece of nori as a guide for cutting the kombu to the perfect size.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 20 minutes
Makes 4 rolls (24 pieces)
4 large pieces of kombu kelp
2 cups (400 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice
4 teaspoons Sesame Dressing ; more for dipping if desired
Four 7-in (18-cm) pieces kampyo (simmered gourd)
1 teaspoon toasted sesame seeds
Bring about 4 quarts of water to a near boil. Remove from the heat and add the kombu. Allow to sit for 5 minutes. Remove the kombu and squeeze out excess water.
Cut the kombu into rectangles about 4 x 7 inches (10 x 18 cm).
Place one sheet of kombu horizontally across a bamboo rolling mat. Wet your fingertips, then spread about ½ cup (100 g) of the sushi rice in a thin, even layer across the bottom ¾ of the kombu.
Spread 1 teaspoon of Sesame Dressing across the rice. Arrange 1 piece of kampyo across the rice, extending to both edges. Sprinkle ¼ teaspoon of sesame seeds over the kampyo.
Dip your fingertips in water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the kombu fits just over the kampyo. (Do not allow the edge of the mat to get stuck in the fold!)
Lift the edge of the mat. (The kombu should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam-side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped lightly in water. Serve immediately with additional Sesame Dressing, if desired.
