Kanpyo Maki (Simmered Gourd Sushi Rolls)

Simmered Kampyo

Wash 20 g kampyo with cold water to remove any dust or debris.
Place the kanpyo in a bowl and add 1 tsp salt. Gently massage the salt into the surface of the kampyo for 1-2 minutes, then rinse with water.
Bring a pot of water to a rolling boil, then lower the heat to medium-low and add the kanpyo. Simmer for 15 minutes (I would usually start cooking my rice about now). When it's done, drain and transfer it to a bowl of cold water to cool it down.
Squeeze the water out thoroughly and transfer the kanpyo to a frying pan. Add 3 tbsp soy sauce, 3 tbsp light brown sugar and 1 tbsp mirin and mix well. Heat on medium until it starts to bubble, then reduce the heat to low.
Simmer until all the liquid has soaked into the kanpyo, then remove the pan from the heat. Leave to cool and then cut into strips the same length as the nori.

How to Roll Kanpyo Maki

Pour 1 ½ tbsp rice vinegar, ½ tsp sugar and 1 tsp salt into a small bowl and mix until dissolved.
Mix the vinegar mixture into 480 g cooked Japanese short-grain rice while it's still warm. Gently fan while mixing to cool the rice and cover with a clean damp tea towel until you're ready to roll your sushi.
Fold 3 sheets sushi nori seaweed in half and pinch along the crease so that you can neatly tear them in half. (Feel free to use scissors if you prefer a cleaner finish.)
Place the rolling mat in front of you so that the bamboo is lying horizontally. Position the nori horizontally and line up the bottom edge with the bottom edge of the sushi mat, making sure the rough side is facing upwards.
Wet your hands with cold water. Keep a bowl of cold water nearby to use when necessary. (This helps stop rice sticking to your hands.) Take a handful of sushi rice (approx 80g) and shape it into a rough cylinder.
Leaving a finger-width border along the top of the nori, place the rice on one side and gently spread it to the other side. (If you don't want to handle the rice, you can use a rice paddle to spread it.)
Use your hand to make a wall and push the rice right up to the edges of the nori. Make sure to leave the border at the top clear.
Make a ridge with the top edge of the rice (next to the border).
Place 3-4 strips of the simmered kanpyo in the center of the rice.
Lift the edge of the bamboo mat closest to you (the bottom edge) and carefully roll it over so that the two edges of the rice meet. (Make sure it's tight!) Lift the bamboo mat slightly and roll over the flap of nori to close the sushi. You don't need to wet it down, the moisture from the rice will help the nori stick together.
Once rolled, use the bamboo mat to press secure the shape. Repeat these steps until you have 6 rolls.
Wet a sharp knife with a damp cloth. Cut each sushi roll in half and then half again to make four tall rolls. Use a short, sharp sawing motion to cut, wiping your knife each time you make a new cut.
Serve and enjoy!