Wash the rice, and strain for 30 minutes.
Slice the octopus into bite sized pieces and coat with sake (rest for around 10 minutes).
Peel the ginger and julienne. Soak the aburaage in boiling water, drain, and cut into bite-sized pieces. Mix the ingredients.
Put the rice in a rice cooker and mix the seasonings. Pour water up to the 2 cup line and stir lightly.
Add aburaage and octopus on on top and scatter the ginger.
Cook as normal, or if you have a mixed rice setting on your cooker, use that. When it's cooked, mix from the bottom and serve.