1/3 cup sweet rice 2 cups short- or medium-grain rice 1/3 cups water for a double-lid donabe or electric rice cooker, or 2 2/3 cups water for a single-lid donabe 3/4 pound jumbo scallops (about 5 large), cleaned and each broken into 3 or 4 pieces 2 teaspoons sesame oil 2 tablespoons light soy sauce (usukuchi shoyu) 2 tablespoons sake 1 (2-inch) square of dried kombu 2 tablespoons goji berries (optional) Salt to taste

Step 1 In a bowl, soak the sweet rice in water for 2 hours or overnight.

Step 2 Wash the short- or medium-grain rice well in a colander or strainer. Let stand for 15 minutes to drain completely.

Step 3Drain the sweet rice and place in the donabe pot or electric rice cooker with the rinsed short- or medium-grain rice and the water to soak for 20 minutes.

Step 4Meanwhile, bring a small pot of water to a boil. Place the scallops in a strainer and slowly pour the boiling water over the pieces to blanch them slightly. Set aside.

Step 5Stir the sesame oil, soy sauce and sake into the soaked rice until combined. Top the rice with the kombu, scallops and goji berries.

Step 6When the rice has rested, remove the lid(s) and discard the kombu. Gently toss the rice, scooping the rice from the bottom up using a paddle or spatula. Season to taste with salt if desired.

Step 7Serve immediately, sprinkling the garnishes over the rice or serving them on the side.

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