Kombu Rolls

Kombu Rolls

I really love seaweed! So out of all of the Osechi (New Years feast), kombu rolls are my favourite. Unfortunately, the store-bought quality is too salty for my liking. So even though we live in an age of convenience foods, I decided to experiment and come up with a recipe that suits my tastes.

Ingredients: 16 servings

50 g
Lightly salted salmon
2 filets
Dried kampyo
as needed
Light brown sugar
2 tablespoons
2 tablespoons
Soy sauce
3 tablespoons
3 tablespoons


1. Soak the dried kombu in water until reconstituted.
2. Wash the kampyo in water, rub in some coarse salt (not listed) and soak for 10 minutes (don't leave it for too long).
3. Remove the skin and bones from the salmon and cut into sticks about as thick as your finger.
4. Cut the kombu uniformly to the length of your pan, line the slamon sticks up to go in the middle and roll. Once rolled, secure in place by knotting kampyo around the roll.
5. Add the kombu rolls along with the water left from soaking the kombu, soy sauce, mirin, sake and brown sugar and cover with a lid. There should be enough liquid to submerge the kombu rolls. Cook on low heat and simmer the rolls for 2 hours (if the liquid evaporates, top it up with hot water).
6. They should look like this once simmered. If you simmer them too strongly, they will fall apart so simmer gently over low heat.
7. Leave them as they are to cool. Cut off the ends and separate the rolls by cutting between the middle of the knots.

Story Behind this Recipe

I've been trying top perfect this recipe for 15 years. I've finally got the taste down in the last 2 years.