Wash the rice and place it in a strainer (30 minutes before cooking). Cut the aburaage into 3 pieces horizontally and then into thin strips. Cut the carrot into 3 sections horizontally, and then julienne.
Slice the boiled bamboo shoot into thin pieces and boil once more in a small pot. Drain the water in a colander (cleanly remove the white scum that appears).
Break apart the shimeji mushrooms with your hands. Place the rice in the rice cooker, add the seasoning ingredients, then fill up the water until it reaches the amount you usually use.
Place the ingredients on top of the rice and switch on the rice cooker.