• Rinse uncooked Koshihikari rice in water 7 times - gently rubbing the grains together, called "polishing". In the first rinse, remember to toss the water quickly or the starch will absorb into the rice. Once rinsed and drained, place rice into rice cooker. Cook the rice in a ratio of 1.1 cups water to 1 cup rice.

Seasoned Vinegar

• While the rice is cooking, flambé the sake in a shallow pan. When the alcohol cooks out, add the sugar, rice vinegar, salt, kombu and mirin. Stir all together. Put aside.
• After the rice has finished cooking, allow it to rest for 5 minutes. Measure out 4 cups of cooked rice. Put the rice in a large bowl and spread evenly. Add the seasoned rice vinegar to the rice to make the flavored rice. Cut/or mix seasoned rice with a wooden rice spoon and allow to cool to bellow body temperature. Once cooled, flip over the rice and break up the clumps with the spoon. Collect flavored rice into your rice warmer and lay a moist towel on top until you are ready to assemble your poke bowl.