Salmon Kombu Roll

Bahan-bahan (16 porsi)

• 8 pieces hidaka kombu ((日高昆布; known for its tender texture after rehydration))
• 5 cups water ((for soaking the kombu))
• ½ oz dried kanpyo (gourd strips) ((I used the whole package))
• 1 tsp Diamond Crystal kosher salt ((for rubbing the kanpyo))
• 2 cups water ((for desalinating the salmon))
• 1 tsp Diamond Crystal kosher salt ((for desalinating the salmon))
• 3 fillets Homemade Japanese Salted Salmon
• ⅓ cup sake
• 1 tsp rice vinegar (unseasoned)
• 3 Tbsp sugar
• 3 Tbsp soy sauce ((divided))
• 3 Tbsp mirin