Kanpyo Roll (Japanese Dried Gourd Strips Maki Sushi)

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.