Getting the rice absolutely perfect will take a little practice, but getting it perfectly adequate is not difficult. The easiest way is to use a rice cooker, but for those of us without this handy device, here's what to do: Have your child take the drained rice and put it in a saucepan with two cups water. Bring to a boil, and cover and lower the heat as low as possible to avoid burning. Simmer for 15 minutes without lifting the lid to check. Remove rice from heat and let stand for 15 minutes to steam. To avoid water collecting on the inside of the lid and dripping back into the rice, many people lay a dish towel between the lid and the pot to absorb the water while it steams.

Many Japanese have a special wooden tub, called a hangiri, just for the next process, but a wide-bottom bowl or pan, or a casserole dish can be used. With a wooden spoon or rubber spatula, transfer rice to your pan of choice and spread out to cool. Sprinkle with sushi vinegar and use spoon to gently fold the vinegar into the rice. After mixing, fan the rice using a piece of cardboard or even a magazine--unless you happen to have an uchiwa, the silk fan that some Japanese use.

TIP: The rice should be shiny and sticky, and each grain should be distinct. Transfer it back to the pot or to another bowl and cover to keep it moist and lukewarm.