Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
🇯🇵
Salatalıklı Maki
Medium 43 min~180 kcal 3/10
🥚
Kanpyo Egg Cucumber Maki
Sweet soy-simmered gourd, Japanese omelet, and cucumber roll into a balanced fish-free maki.
Medium⏱️ 1 hr 15 min📖 1 min readServes 3~326 kcal🇯🇵 Japanese🌍 Full translation
45 min prep 30 min cook
- #Kid-Friendly
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 15 min- Prep45 min
- Cooking30 min
Ingredients
3 servings
Quick:
- 1.5 su bardağı(~300 ml) Nishiki or Koshihikari short-grain rice
- 1.5 su bardağı(~300 ml) water
- 4 yemek kaşığı(~60 ml) rice vinegar
- 2 yemek kaşığı(~30 ml) granulated sugar
- 1 çay kaşığı(~5 ml) salt
- 3 yaprak Fresh glossy nori
- 30 gr Dried kanpyo
- 3 yemek kaşığı(~45 ml) soy sauce
- 1 yemek kaşığı(~15 ml) granulated sugar
- 4 adet eggs
- 1 tatlı kaşığı(~10 ml) neutral oil
- 1 adet cucumber
- 1 yemek kaşığı(~15 ml) sesame seeds
What else can I make with these ingredients?
Instructions
- 1
Soften the kanpyo in warm water for 20 minutes, then rinse.
20 min20:00 - 2
Wash the rice, drain for 20 minutes, and cook it with measured water.
30 min30:00 - 3
Mix rice vinegar, sugar, and salt into the cooked rice and let it cool until warm.
- 4
Cook the kanpyo with soy sauce and 1 tablespoon sugar for 8 minutes, until glossy.
8 min08:00 - 5
Beat the eggs and cook them in an oiled pan for 7 minutes as a layered omelet.
7 min07:00 - 6
Cut the cucumber into thin batons, spread rice on the nori, and place kanpyo, tamago, and cucumber strips in the center.
- 7
Roll tightly, sprinkle with sesame, cut into 6 slices, and serve with pickled ginger.
💡 Tip: Cooking kanpyo until it absorbs the sauce prevents extra liquid inside the roll.
🍽️ Serving suggestion: Serve with green tea, pickled ginger, and a little soy sauce.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
Nutrition (per serving)
~326
kcal calories
11
g protein
53
g carbs
8
g fat
Protein 13%Carbs 65%Fat 22%
GI 52 · Low GIGL 28 · High GL
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Egg
- Soy
- Sesame
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Kanpyo Egg Cucumber Maki make?
This recipe serves 3.How long does Kanpyo Egg Cucumber Maki take?
Prep 45 minutes, cooking 30 minutes; 75 minutes in total.Is Kanpyo Egg Cucumber Maki difficult?
This recipe is rated medium.How many calories does Kanpyo Egg Cucumber Maki have?
Approximately 326 kcal per serving. Protein: 11g, carbs: 53g, fat: 8g.Which allergens does Kanpyo Egg Cucumber Maki contain?
This recipe contains Egg, Soy, Sesame. Check it against your dietary needs.Which cuisine does Kanpyo Egg Cucumber Maki belong to?
This recipe belongs to Japanese cuisine.How many ingredients does Kanpyo Egg Cucumber Maki need?
This recipe needs 13 ingredients.
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