Wash the rice carefully, avoiding breaking the grains as that will make it sticky.
Whether the washed rice should be soaked in cold water or not depends on the type of Japanese rice being used. It is best to follow the instructions for the specific rice you are using.
When ready, combine equal parts rice and water, so that the ratio is 1:1. This is slightly different to the rice to water ratio of 1:1.2 which is typically used for cooking Japanese rice.
Akira suggests adding a piece of dashi kombu (kelp) when cooking the rice to enhance its flavour. One to two tablespoons of cooking sake can also be added to make the rice shiny, but this is optional.