Kanpyo Roll (Japanese Dried Gourd Strips Maki Sushi)
Discover the tasty goodness of a Kanpyo Roll! This simple recipe teaches you how to make these delicious sushi rolls using flavorful kanpyo.
Looking for sushi roll recipes? Try my OshinkoRoll, Avocado Roll, or Natto Roll!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Types of Sushi Rolls
The sushi roll, known in Japanese as Maki sushi or Nori maki, is made by wrapping a nori sheet (seaweed) around a layer of vinegared rice and some fillings in the center. There are three types of maki sushi: Hosomaki (“thin roll” with a single filling), Futomaki (“thick roll” with a variety of fillings), and Uramaki (“inside-out roll”).
Recipe Ingredients
You’ll need the following ingredients to make this Kanpyo Roll:
Kanpyo
How To Make Kanpyo Roll: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Boil kanpyo for 10 minutes to soften.
Step 2
Simmer the kanpyo with soy sauce, mirin, and sugar.
Step 3
Combine vinegar, sugar, and salt, add the mixture to the cooked rice and mix well.
Step 4
Place a nori sheet on a sushi mat and evenly spread the rice over it. Place the kanpyo in the center.
Step 5
Roll from the front, applying gentle pressure to shape the roll.
Step 6
Slice the sushi roll into bite-sized pieces.
Serve the kanpyo rolls alongside traditional accompaniments like gari (pickled ginger), and enjoy the harmonious flavors!
Your Questions Answered
The Kanpyo roll features kanpyo (dried gourd strips) as the main filling, wrapped in nori seaweed and sushi rice. The kanpyo strips are rehydrated and simmered in a sweet soy sauce and mirin mixture, giving them a savory flavor and chewy texture.
Kanpyo is typically simmered in soy sauce and mirin to create a sweet and savory flavor. It’s commonly used as an ingredient in maki sushi and mixed rice dishes. Seasoned kanpyo can also be enjoyed on its own as a side dish.
Yes, kanpyo is both vegetarian and vegan-friendly as it’s made from dried gourd strips.
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Kanpyo Roll (Japanese Dried Gourd Strips Maki Sushi)
Print Pin SaveEquipment
- Makisu (Bamboo sushi mat) (You can also use cling wrap to roll sushi.)
Ingredients
- 400 g Cooked Japanese Rice, 2 US cups
- 3 Nori Sheet, Full size nori sheet
- 20 g Kanpyo, Dried gourd strips
Sushi Vinegar
- 1 Tbsp Rice Vinegar
- ½ Tbsp Sugar
- ½ tsp Salt
Instructions
- Prepare the Nori Sheet: Divide a nori sheet in half. Follow the lines on the seaweed and cut along their direction with your hand or scissors.
- Prepare the Kanpyo: Rinse the dried kanpyo, rub it with some salt, and rinse again. Cut to fit the nori sheet size. Boil in plenty of water for 10 minutes to soften. Drain, then cook with soy sauce, mirin, and sugar on low heat until the liquid evaporates.
- Make Sushi Rice: Blend rice vinegar, salt, and sugar well in a small bowl. Transfer the cooked rice to a large bowl, and gradually pour the vinegar mixture over the rice while gently mixing it with a rice paddle.
- Assemble: Place the nori sheet, shiny side down, on a bamboo sushi mat. Evenly spread the rice on the nori sheet using your hand or rice paddle. Leave 1 cm (about half an inch) of the nori uncovered at the top. Place the seasoned kanpyo in the center of the rice.
- Roll: Align the seaweed with the bottom edge of the sushi mat. Use your middle finger to hold down the kanpyo, lift the mat with your thumb, and start rolling from the front until the end of the rice. Apply gentle pressure to shape the roll.
- Cut the Sushi Roll: Wet the knife with the damp cloth and cut the sushi roll in half. Align the two halves of the sushi rolls and cut them into thirds.
Video
Notes
- Rub the kanpyo with salt to remove any dirt and bitterness and to help it absorb flavors better.
- When spreading the rice, wet your hands with water to prevent the sticky rice from clinging to your fingers, or use a rice paddle to make spreading easier.
- Nori sheets have a shiny side and a rough side. Always place the shiny side down when assembling the roll.
- When cutting, have a wet cloth ready. Moistening the knife before slicing makes the rice not stick and makes it easy to cut.
Excellent recipe plus good, detailed instructions.
Hi Harold, I appreciate your comment!! So glad this recipe is helpful!
Excellent recipe plus good, detailed instructions for rolling.