Place 4 cups of rice in large pot. Rinse repeatedly with cold water until water is clear. Add 4 cups fresh water to rice. Let stand for 1/2 hour. With heat on high bring water to vigorous boil for 1 minute. Cover pot tightly, turn heat to low, and heat for 20 minutes. Remove from heat and let stand 10 minutes more. Important: do not uncover until ready to serve.

Step Two - Prepare Sushi Su

1/2 cup of "Su" (rice vinegar)
4 T. Sugar
1-1/2 t. Salt
M.S.G. Optional

Mix all ingredients well or us instant sushi su mix. Transfer the freshly cooked rice to a large, cool bowl. Sprinkle sushi su mix or instant su mix over hot rice and toss gently. Fan them while tossing to give the rice a glossy, shiney appearance.

Center Ingredients

Kampyo
1/3 oz. Kampyo
5 T. Sugar
1 Cup Water
5 T. Soy Sauce

Soak kampyo in salted water for 30 minutes and boil until it becomes soft. Drain and add fresh water, soy sauce and sugar and continue cooking until the liquid is gone.

Shiitake
3 Pcs. Dried Shiitake
5 T. Soy Sauce
2 t. Mirin (Cooking Wine)
1-1/2 Cups Water
4 T. Sugar

Soak dried shiitake in water for 10 minutes. Drain and add fresh water, sugar, soy sauce, and mirin and cook until liquid is gone, cut into strips.

Eggs
2 Eggs
1/4 tea. Salt
2 T. Sugar
2 tea. Flour

Mix all ingredients into a bowl and drain into lightly oiled medium high heat frypan (preferable square). Cut into 1/4" strips after cooled.

Unagi Kabayaki
Boiled canned Eel for sushi