These vegetarian kombu kelp sushi rolls with kampyo are my favorite fast sushi night. Tender kombu and sweet-simmered kampyo roll into prepared sushi rice with a slick of Sesame Dressing and toasted sesame seeds. With the rice already made, you're twenty minutes from dinner.
Ready to elevate your homemade sushi game? Move over, nori! We’re wrapping our delicious sushi rice and savory kampyo in tender, umami-packed kombu kelp. This unique twist creates a roll that’s bursting with deep, savory flavor and a wonderfully satisfying texture. It’s a sophisticated yet surprisingly simple way to experience sushi like never before.
Ingredients
• 4 large pieces of kombu kelp
• 2 cups / 400 g (14.1 oz) Traditional Sushi Rice, prepared
• 4 teaspoons (20 ml / 0.7 fl oz) Sesame Dressing, plus more for dipping
• Four 7-inch / 18-cm pieces kampyo (simmered gourd)
• 1 teaspoon (5 ml / 0.2 fl oz) toasted sesame seeds
Instructions
1. Bring about 4 quarts of water to a near boil. Remove from the heat, add the kombu, and allow it to sit for 5 minutes to soften.
2. Carefully remove the kombu from the water and gently squeeze out any excess moisture.
3. Cut the softened kombu into rectangles approximately 4 x 7 inches / 10 x 18 cm.
4. Place one sheet of kombu horizontally on a bamboo rolling mat. Wet your fingertips and spread about ½ cup / 100 g (3.5 oz) of sushi rice in a thin, even layer over the bottom three-quarters of the kombu.
5. Drizzle 1 teaspoon (5 ml / 0.2 fl oz) of Sesame Dressing horizontally across the center of the rice.
6. Arrange 1 piece of kampyo across the dressing, ensuring it extends to both edges. Sprinkle with ¼ teaspoon of toasted sesame seeds.
7. With damp fingertips, place your thumbs under the bamboo mat. Fold the bottom edge of the mat up and over, tucking the edge of the kombu just past the kampyo filling.
8. Lift the edge of the mat and continue to roll forward, applying gentle, even pressure to create a tight cylinder.
9. Shape the roll by gently pressing the top and sides with your fingers over the mat to create a squared-off shape.
10. Place the finished roll seam-side down on a cutting board. Repeat with the remaining to make 4 rolls.
11. Using a very sharp knife dipped in water, slice each roll into 6 even pieces.
12. Serve immediately with extra Sesame Dressing for dipping, if desired.
Nutritional Information
• Serving Size: 1 roll (6 pieces)
• Calories: Approx. 250 kcal
• Protein: 5g
• Carbohydrates: 50g
• Fat: 3g
• Note: This is an estimate and may vary based on specific and rice choice.
Pro Tips
• Keep a plastic-wrapped sheet of nori with your sushi supplies. Use it as a perfect template for cutting the softened kombu to a consistent size.
• Keep a small bowl of water (tezu) nearby to dip your fingertips in. This prevents the sticky sushi rice from clinging to your hands while spreading.
• For clean, perfect cuts, use a very sharp knife. Wipe the blade with a damp cloth between each slice to prevent rice from sticking and tearing the roll.
• Do not over-soak the kombu, as it can become too soft to handle. Five minutes is the sweet spot for making it pliable yet durable.
FAQ
Q: How can I add more protein to this vegetarian kombu sushi
A: To boost the protein content, consider adding fillings like baked tofu strips, edamame beans, or creamy avocado alongside the kampyo. These additions complement the savory kombu flavor while making the roll more nutritionally balanced.
Q: What are some other vegetarian fillings I can use instead of kampyo
A: If you can’t find kampyo, several delicious vegetarian alternatives work well. Try using crisp cucumber sticks, creamy avocado slices, pickled daikon radish (takuan), or savory simmered shiitake mushrooms for a different flavor and texture profile.
Q: Is this kombu sushi recipe also vegan
A: Yes, this recipe is naturally vegan as written. All ingredients—kombu, sushi rice, kampyo, and sesame seeds—are plant-based. Just ensure the sesame dressing you choose is certified vegan and does not contain any animal-derived ingredients like honey or egg.
Q: Can I make these vegetarian sushi rolls ahead of time
A: Sushi is always best enjoyed fresh for optimal texture. However, you can prepare these rolls a few hours in advance. Wrap the uncut rolls tightly in plastic wrap and refrigerate. Slice just before serving. Note that the rice will harden slightly in the refrigerator.
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Vegetarian Kombu Kelp Sushi Rolls with Kampyo
Ingredients
Method
- Bring about 4 quarts of water to a near boil.
- Remove from the heat, add the kombu, and allow it to sit for 5 minutes to soften.
- Carefully remove the kombu from the water and gently squeeze out any excess moisture.
- Cut the softened kombu into rectangles approximately 4 x 7 inches / 10 x 18 cm.
- Place one sheet of kombu horizontally on a bamboo rolling mat. Wet your fingertips and spread about ½ cup / 100 g (3.5 oz) of sushi rice in a thin, even layer over the bottom three-quarters of the kombu.
- Drizzle 1 teaspoon (5 ml / 0.2 fl oz) of Sesame Dressing horizontally across the center of the rice.
- Arrange 1 piece of kampyo across the dressing, ensuring it extends to both edges.
- Sprinkle with ¼ teaspoon of toasted sesame seeds.
- With damp fingertips, place your thumbs under the bamboo mat.
- Fold the bottom edge of the mat up and over, tucking the edge of the kombu just past the kampyo filling.
- Lift the edge of the mat and continue to roll forward, applying gentle, even pressure to create a tight cylinder.
- Shape the roll by gently pressing the top and sides with your fingers over the mat to create a squared-off shape.
- Place the finished roll seam-side down on a cutting board.
- Repeat with the remaining to make 4 rolls.
- Using a very sharp knife dipped in water, slice each roll into 6 even pieces.
- Serve immediately with extra Sesame Dressing for dipping, if desired.
- Keep a plastic-wrapped sheet of nori with your sushi supplies. Use it as a perfect template for cutting the softened kombu to a consistent size.
- Keep a small bowl of water (tezu) nearby to dip your fingertips in. This prevents the sticky sushi rice from clinging to your hands while spreading.
- Do not over-soak the kombu, as it can become too soft to handle. Five minutes is the sweet spot for making it pliable yet durable.
