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Gather all the ingredients.
Rinse 1½ cups uncooked Japanese short-grain white rice and drain well.
Boil some water in a small saucepan and pour the boiling water onto 1 piece aburaage (deep-fried tofu pouch) set in a strainer in the sink.
Cut the aburaage in half lengthwise, then slice crosswise into thin strips.
Peel 2 inches ginger and cut it into julienned pieces.
In a 2-cup measuring cup, mix all the ingredients for the seasonings: 1 Tbsp soy sauce, 1 Tbsp sake, 1 Tbsp mirin, and ¼ tsp Diamond Crystal kosher salt.
Then, add 1⅓ cups water to the seasonings so that the liquid totals 1½ cups or 360 ml (equal volume as the rice).
Place the well-drained rice into the rice cooker.
Pour the measured liquid into the rice cooker and mix well.
Then, scatter the ginger and aburaage on top of the rice. Do not mix.
Soak the rice for 20–30 minutes.
Then, start cooking. Select the Mixed Rice option if you have it.
When the rice cooker turns off, let the rice steam for another 10 minutes before opening the lid.
Fluff the rice with a rice paddle and serve.