Or Kamaboko (fishcake); cut in -strips Kampyo: Soak in water 15 minutes, rinse and drain. Mix 2 Tablespoon. soy sauce with 1 Tablespoon. sugar. Bring to boil in small pan, add kampyo. Simmer 2 minutes. Cool and cut in 25 cm lengths. Mushrooms and Carrots: Cook carrots until tender, but not mushy. Mix 2 Tablespoon. soy sauce, 1 Tablespoon. sugar, and 1 Tablespoon. 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 cm from edge of the sudare. Spread sushi rice over nori about 1 cm thick, leaving about 4 cm margin on edge farthese from you. Arrange filling ingredients 3 cm 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.