3 cups (750 ml) Japanese rice

3 cups (750 ml) cold water

1 teaspoon (5 ml) sake

1/2 to 3/4 cup (125 to 180 ml) pre-seasoned rice vinegar

Place the rice in a bowl and cover with cold water. Rub vigorously until the water becomes cloudy. Drain and repeat 4 to 5 times or until the water stays completely clear. Let the rice drain in a colander.

Put the rice, water and sake in the rice cooker. Close the lid and turn the unit on. Spoon the cooked rice in a plastic container. Add the vinegar. Toss to coat.

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