Kanpyo maki(干瓢巻き) is a type of small sushi roll with seasoned dried bottle gourd strips surrounded with sushi rice and wrapped in nori.

Kanpyo maki is a traditional Edo(江戸) dish from the Kanto(関東) cultural region, which includes Tokyo(東京). It is a type of small sushi roll with a single filling known as hosomaki(細巻き). Kanpyo maki can be traditionally served with Edomae nigiri sushi and may be dipped in soy sauce and wasabi.

Kanpyo or kampyo(干瓢) is dried bottle gourd, typically in long strips. Kanpyo has little flavor on its own and is typically simmered before using. Simmered kanpyo(干瓢煮 kanpyo-ni) is most commonly used for kanpyo maki. Though bottle gourd is native to more tropical regions, it has been used in Edo cuisine for centuries.

Sushi rice(酢飯 su-meshi) is cooked short- or medium-grain japonica rice seasoned with a mixture of rice vinegar, salt, and usually sugar. You can cook the rice as normal then add vinegar mixture and cool. Kanpyo maki can also be a good way to use extra sushi rice from nigiri sushi, especially if you have some simmered kanpyo on hand.

Nori(海苔) is dried seaweed sheets. For kanpyo maki and other hosomaki, nori should about half the size of standard sheets for sushi rolls. You can just cut standard nori in half to use for hosomaki.

Recipe

8 rolls (4 servings)

Sushi Rice(酢飯)

Ingredients

• 2 cup japonica rice, soaked 30 minutes
• 2 cup water
• 4 tbsp rice vinegar(米酢)
• ½ tsp salt
• 1 tbsp unrefined brown sugar (optional)

Directions

• steam rice until tender and water absorbed
• heat vinegar, salt, sugar until mixed
• gently mix vinegar mixture into rice until even
• let cool to body temperature

Simmered Kanpyo(干瓢煮)

Ingredients

• 4 long strips(about 30″ each) dried bottle gourd(干瓢), soaked 10 minutes and drained
• 1 tsp sea salt
• 2 cup water
• 2 tbsp mirin(みりん)
• 4 tbsp unrefined brown sugar
• 2 tbsp dark soy sauce(濃口醤油)

Directions

• massage salt into kanpyo
• rinse thoroughly
• boil water
• add kanpyo
• simmer until slightly transparent, 5 minutes
• drain and rinse with cool water
• squeeze water out of kanpyo
• cut kanpyo to equal nori length(about 8″)
• boil mirin
• add sugar, soy sauce
• add kanpyo
• stir until sauce is absorbed, about 20 minutes
• let cool

Kanpyo Maki(干瓢巻き)

Ingredients

• 8 sheets hosomaki nori; or 4 sheets standard nori(海苔), halved
• 4 cup sushi rice(酢飯)
• 16 strip simmered kanpyo(干瓢煮)
• ½ tbsp wasabi(山葵 or わさび), grated (optional)
• 2 tbsp dark soy sauce(濃口醤油) (optional)

Directions

• spread ½ cup sushi rice on each nori sheet
• add kanpyo lengthwise
• roll
• cut into quarters or eighths
• serve with wasabi, soy sauce