4 c  Rice;Short Grain

      4    Water;cups

      4 ts Sugar

    1/2 c  Vinegar;Rice or mild white

      6 tb Sugar

      4 ts Salt

      4 ts Mirin or Dry Sherry

  Put 4 cups short-grain rice into a large, heavy pan. Add 4 cups cold water
  and 4 teaspoons sugar; soak about 2 hours. Cover and bring to a boil on
  high heat until the water begins to spew out from the lid. Without lifting
  the lid, turn heat immediately to low (on an electric range, have one of
  the units preheated to low and immediately transfer the pan of rice). Cook
  for 12 minutes on low heat; remove from heat and let stand 10 minutes, all
  without lifting the lid. Meanwhile, combine in a small pan 1/2 cup white
  vinegar, 6 tablespoons sugar, and 4 teaspoons salt; heat just until sugar
  is dissolved. Also have ready an electric hair dryer or have someone
  standing by who can fan the rice mixture to cool it quickly as you add the
  vinegar mixture (this prevents the rice from becoming soggy). Turn the
  cooked rice immediately into a large bowl and carefully fold in the vinegar
  mixture while fanning or cooling it with the hair dryer set on "cool",
  being careful to keep the rice grains whole.
  If you use a rice cooker, use a cup measure, and not the small one that
  comes with the cooker and let the rice & water stand for two hours before
  covering and turning the cooker on.