Wash the rice 30 minutes prior to cooking, then drain. Soak the konbu kelp with the rice and 1 2/3 cup of water for about 30 minutes in the rice cooker or pot (not cooking just soaking).

Put the vinegar, sugar, salt into a small pot and heat slightly until dissolved. Set the vinegar dressing aside for after the rice is cooked.

Remove the konbu kelp from the rice and turn on the rice cooker and cook or cook over stove top. When rice is finished cooking, keep covered and let stand for 10 minutes until the grains are settled. Transfer rice to a *wooden sushi bowl or other bowl. Sprinkle the vinegar dressing over the rice.

Using a flat wooden spoon, toss the rice by making horizontal cutting strokes (this is so the rice breaks up but doesn't become mush). When tossing is complete, cover the rice with a clean cloth.

Break the the egg into a small bowl and beat until yellow is broken. Add 1 tsp sugar and a pinch of salt. Coat a small frying pan with vegetable oil then pour in the beaten egs and make a paper thin omelet, flipping to cook both sides. Set aside when finished. When cool, folk and cut into julienne strips.

Soak the shiitake mushrooms in cold water for 30 minutes to 1 hr, to soften, then remove stems. Put 1/3 cup of stock, 2 tablespoons of sugar, and mushrooms into a small pan over low heat for 5 minutes. Add 1 tablespoon of mirin and 1 tablespoon of soy sauce, then simmer until liquid is almost evaporated. When cool, cut the mushrooms into 1/8 inch by 1/8 inch squares.

Peel the carrot and cut in half crosswise. Cut into about 1/16 inch wide julienne strips. Place 1/3 cup of stock, 1 teaspoon of sugar, a pinch of salt, and 1 teaspoon of mirin with the carrot strips into a pot and simmer on low until tender.

Peel the lotus root and slice thinly. Cut the slice into half moons or quarter rounds. Immerse them in vinegar water. Boil briefly, and while hot soak into a seasoning liquid of 3 tablespoons of stock, 2 tablespoons of vinegar, 1 tablespoon of sugar and a pinch of salt.

String the snow peas, boil briefly in boiling salt water and rinse in cold water. Cut in half (displaying the peas inside).

Mix vegetables with vinegared rice. Scatter the eggs over the rice and decorate with snow peas.