Rinse the rice until the water runs clear.

Place the rice and water in a rice cooker or heavy-bottomed pot.

Add the sliced matsutake mushrooms, sake, soy sauce, and salt.

If using a rice cooker, simply turn it on and let it do its thing. If cooking on the stove, bring to a boil, then reduce heat to low and simmer for 18-20 minutes.

Once cooked, let the rice sit for 10 minutes before fluffing with a fork.