|Kanpyo||50 Inch (Dried Gourd Ribbon)|
|Dashi||1⁄2 Cup (8 tbs) (Add More Quantity If Needed)|
|Mirin||1 1⁄2 Teaspoon (Syrupy Rice Wine)|
|Sushi su||3 1⁄2 Tablespoon (Seasoned Vinegar)|
|Cooked rice||2 Cup (32 tbs) (Fresh, Still Warm)|
|Asakusa nori sheets||4 (Dried Laver / Seaweed)|
|White sesame seed||1 1⁄2 Teaspoon|
|Wasabi paste||1⁄2 Teaspoon (Green Horseradish)|
|English hothouse cucumber||1 , peeled, halved, seeded and cut julienne (Thin)|
|Soy sauce||To Taste|
Combine dried gourd in bowl with enough warm water to cover and let soak about 20 minutes.
Squeeze gourd between hands using back and forth motion.
Rinse in cold water.
Drain well and pat dry.
Combine 1/2 cup Dashi, soy sauce, sugar, mirin and gourd in medium saucepan over low heat.
Cook 15 minutes, adding more Dashi if necessary.
Remove from heat; let gourd cool in cooking liquid.
Cut into 6-inch lengths and set aside.
Sprinkle vinegar over warm rice and toss, fanning rice with piece of stiff cardboard to avoid condensation.
Dampen hands in acidulated water (to prevent rice from sticking).
Divide rice mixture evenly and shape into 8 balls.
Cover with damp cloth and set aside.
Preheat oven to 250°F.
Arrange 4 sheets of nori on baking sheet.
Let dry in oven 3 to 4 minutes (or move back and forth over medium-low heat one at a time for about 20 seconds).
Cut each dried sheet in half.
Open slatted mat (sudare) on work surface.
Place piece of laver on top.
Dampen hands and spread 1 rice ball over laver.
Arrange 2 gourd strips over rice.
Flip edge of mat over filling and press down lightly.
Roll up sushi, using mat as aid.
Remove sushi from mat and set seam side down.
Repeat 3 times for a total of 4 gourd sushi.
Toast sesame seed about 1 minute in heavy (thoroughly dry) skillet over medium-high heat, shaking skillet gently in circular motion for even browning.
Remove from heat.
Place another piece of nori on slatted mat.
Dampen hands and spread 1 rice ball over nori.
Paint strip of some of wasabi paste across middle of rice.
Top with some cucumber strips and sprinkle with sesame seed.
Roll up as for gourd sushi.
Repeat with remaining ingredients for 4 cucumber sushi.
Cut each sushi roll into 6 pieces, wiping knife with damp towel before and after each cut.
Arrange on large platter.
Serve with soy sauce for dipping.