Use Porphyra tenera or porphyra nereocystis

Ingredients (Serves 6 to 8)
• 2-ounce package KanpyoTM dashi stock
• honey
• soy sauce
• sea salt
• 10 sheets dried nori
• 2-ounce package shiitake mushrooms
• 2 medium carrots
• 10 stalks watercress
• 4 ounces raw tuna fish, cubed
• small bamboo mat on which to roll sushi
• vinegar liquid
• sushi rice

Preparation
• Kanpyo: Wash and cook in water until it is soft. Add enough dashi stock to cover and
cook until tender. Add 4 tablespoons honey, 3 teaspoons soy sauce, and 2 teaspoons
salt, and continue cooking for 10 minutes. Cut to the length of the non sheets.
• Shiitake Mushrooms: Wash and cook in enough water to cover until it is soft. Continue
cooking until the mushrooms are very tender. Add 3 tablespoons honey and 4 tablespoons
soy sauce, and cook until the sauce is absorbed. Cut into 1½-inch-long strips.
• Carrots: Cut them lengthwise into ¼-inch strips. Cook in 1 cup of water for 7 to 10 minutes.
Add 2 tablespoons honey and 1 teaspoon salt and cook for 5 minutes more.
• Watercress: Clean and steam for 1 minute until it is slightly wilted. Drain. Gently
squeeze out the remaining water.
• Raw Tuna: Cook in a saucepan with 3 tablespoons honey and 4 tablespoons soy sauce
until the fish changes color slightly.
• Place a sheet of non on a lightly oiled square bamboo mat. Sprinkle some vinegar liquid
on the non sheet and spread sushi rice on 2/3 of the nori to a thickness of about ½ inch.
Arrange 5 strands of Kanpyo and 1 row each of mushrooms, carrots, watercress, and
tuna lengthwise on the rice about 1/3 from the farthest edge of the non.
• Roll away from you taking care to keep the ingredients in place with your fingers. When
the edge of the mat touches the rice, lift the mat slightly and apply a gentle pressure to
tighten the roll. To serve as hors d oeuvres, cut into ½-inch rounds. To serve as a main
course, cut in half and then in fours. Arrange on plates, cut side up.

Variation
• Line the rice with grated vegetables like carrots or radishes, chopped scallions, and
saueed cabbage leaves.