1. Rinse the sushi rice under running water until it runs clear. Cover with cold water and set aside to soak. 2. Cover shiitake pieces with 3/4 c soy sauce and set aside to soak until soft. 3. In a non-stick pan, heat 2 tbsp oil over medium heat until it shimmers. Add ginger and stir until fragrant, 1-2 minutes. Add chicken and 2 tbsp soy sauce; stir-fry until chicken is cooked through, 3-4 minutes. Set aside on a plate until thoroughly cool (this is important, or the rice cooker will shut off early). 4. Rinse regular rice under running water until it runs clear; drain well. Drain sushi rice well and set both aside. 5. Squeeze the shiitake mushrooms dry, but save the soy sauce. 6. In the same non-stick pan, heat the remaining oil over medium heat until shimmering. Add the onions and garlic and stir-fry until garlic is fragrant, 60-90 seconds. Add the mushrooms and stir-fry 2 minutes. Add all the rice and 3 tbsp soy sauce and very quickly stir-fry until rice is coated with oil and soy, about 1 minute. 7. Transfer rice and chicken to rice cooker. Add 4 1/2 cups water and the reserved soy sauce used to soak the mushrooms. Add a pinch of salt. Stir vigorously for 5-6 minutes to dissipate heat (or the cooker will not sense correctly). Cover and press the rice cooker button; cook until it finishes its cycle. ---------------------------------------------------------------------------
Nutrition
Ingredients
