Miso Mushroom Crispy Rice (Print Version)
Savory sushi rice with umami shiitake mushrooms and white miso, pan-fried to crispy golden perfection.
# Ingredients:
→ Rice & Oils
01 -
1 cup sushi rice
02 -
1 ½ cups water
03 -
2 tablespoons vegetable oil
04 -
1 teaspoon sesame oil
→ Mushrooms & Aromatics
05 -
8 ounces shiitake mushrooms, sliced
06 -
1 clove garlic, minced
07 -
1 teaspoon ginger, grated
08 -
2 green onions, chopped
→ Seasonings
09 -
2 tablespoons white miso paste
10 -
2 teaspoons soy sauce
11 -
Sea salt, to taste
12 -
Sesame seeds for garnish (optional)
# Steps:
01 -
Rinse the sushi rice under cold water until the water runs clear. Drain well.
02 -
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for about 18-20 minutes or until tender.
03 -
Once cooked, remove from heat and let the rice sit covered for an additional 10 minutes. Fluff with a fork.
04 -
In a large skillet, heat vegetable oil over medium heat. Add sliced shiitake mushrooms and sauté until softened and golden, about 5-7 minutes.
05 -
Stir in minced garlic, grated ginger, white miso paste, soy sauce, and sesame oil. Mix thoroughly for 2-3 minutes until well combined.
06 -
Pour the sautéed mushroom mixture over the fluffy rice. Gently fold together until the rice is coated with the miso mixture.
07 -
In the same skillet, add the rice mixture, pressing it into an even layer. Cook on medium heat for about 10-15 minutes or until the bottom is crispy and golden.
08 -
Once the bottom is crispy, remove from heat. Sprinkle with chopped green onions and sesame seeds, if using.
# Notes:
01 -
This dish combines the umami flavor of miso with the earthiness of shiitake mushrooms and the satisfying crunch of crispy rice.