2 cups Japanese white rice 
 2 1/2 cups water
   1/3 cup mirin
     3 Tablespoons rice vinegar
   1/2 teaspoon salt
 Gently rinse the rice a couple of times until the water is clear.  Drain 
 it in a colander for half an hour.  Place the rice and water in a heavy 
 pot covered tightly with a lid.  Cook over medium-high heat for 10 
 minutes until steam escapes the lid.  Immediately turn the heat to low 
 and cook for 10 - 15 minutes, until all the water has been absorbed.  
 Remove from the heat and let the rice stand, covered, for 10 minutes.
         In the meantime, heat the mirin, vinegar, and salt in a small 
 saucepan until the salt is dissolved.
         Put the cooked rice in a large mixing bowl.  While vigorously 
 fanning the rice to cool it (newspapers or a small electric fan is 
 useful, not to mention a friend), slowly stir in the mirin mixture.  
 Continue stirring and fanning until the rice is cool.