Wash and soak kampyo in water for an hour before cooking, then cut into about 8-inch-long pieces.
2
Put dashi soup stock, sugar, mirin, and soy sauce in a medium pot. Bring to a boil over medium heat. Add kampyo, reduce heat, and simmer on low until the liquid is almost gone. Allow liquid to cool.
3
Meanwhile, prepare sushi rice. Beat eggs and sugar in a small bowl. Make a rolled omelette and cool, then cut it into long sticks.
4
Place a sheet of nori on a bamboo mat. Spread 1 cup of sushi rice on top of the sheet. Place the fillings horizontally on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.
