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.