9 c  Sushi rice
10    Sheets sushi nori (seaweed)

-FILLING –
2 oz Package Kampyo (dried gourd)
1 Carrot; cut lengthwise in
-1/2 inch strips
10 Pieces of watercress;blanchd
9 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.