01 - Wash Kanpyo lightly, rub with Salt, and wash again. 02 - Cook in boiling water for 5 minutes and drain water. Put Kanpyo back in the pot and add just enough water to cover. Cook with Sugar and Soy Sauce until the liquid has almost all evaporated. Set aside. 03 - Cut Cucumber and Tamagoyaki into thin and long strips, about 15cm / 8in long and 1cm / 0.5in thick. 04 - Put a Sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of Seaweed on the sushi mat with one of the seaweed's sides close to the front edge of the sushi mat ( the edge near you ). 05 - Spread about 1/3 of Sushi Rice on the Seaweed leaving a 2.5cm / 1in space at the front and far edges of the seaweed. 06 - Place Tamagoyaki, a Cucumber strip, Boiled Shrimp, and Kanpyo next to each other in the middle of the Rice. 07 - Holding the filling down, roll from the front end of the mat with the sushi mat toward the other end. Tighten the roll like a roll cake, pulling the mat to tighten. Remove the roll from the mat. 08 - Cut the roll into 2cm / 0.75in thick. Serve with Soy Sauce if you like.