9 c  Sushi rice

     10 ea Sheets sushi nori (seaweed)

----------------------------------FILLING----------------------------------
      2 oz Package Kampyo (dried gourd)

      1 ea Carrot; cut lengthwise in

           -1/2 inch strips
     10 ea Pieces of watercress;blanchd

      9 ea Dried mushrooms;softened in

           -water/cut into thin strips
  3 1/2 oz Can unagi (seasoned eel)

           Or
           Kamaboko (fishcake); cut in
           -strips
  Kampyo: Soak in water 15 minutes, rinse and drain. Mix 2 Tbsp. soy
  sauce with 1 Tbsp. sugar. Bring to boil in small pan, add kampyo.
  Simmer 2 minutes. Cool and cut in 10 inch lengths.
  Mushrooms and Carrots: Cook carrots until tender, but not mushy. Mix 2
  Tbsp. soy sauce, 1 Tbsp. sugar, and 1 Tbsp. water in small pan. Cook
  carrots and mushrooms in this sauce 5 minutes. Drain.
  Assembling the Rolls: Place nori on sudare (bamboo mat) with edge
  closest to you 1/2 inch from edge of the sudare. Spread sushi rice
  over nori about 1/2 inch thick, leaving about 1 1/2 inch margin on
  edge farthese from you. Arrange filling ingredients 1 inch from the
  edge closest to you - 5 strands Kampyo, 1 row each of mushrooms,
  carrot, watercress, eel. Roll away from your body as you would a
  jelly roll. Work slowly, pressing with the hands to keep ingredients
  in place. Cut each roll into 8 pieces using a wet knife.