Miso Mushroom Crispy Rice

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

5 c. plus 1 Tbsp. water, divided

Kosher salt

2 c. sushi rice

6 tbsp. neutral oil, divided

2 lb. shiitake mushrooms, thinly sliced, divided

4 garlic cloves, finely chopped

1 (1") piece ginger, peeled, finely chopped

5 tbsp. unsalted butter, divided

4 scallions, green and white parts separated, thinly sliced, plus more for garnish

1/2 c. dry white wine

1/4 c. plus 2 Tbsp. low-sodium vegetable broth

1/4 c. plus 3 Tbsp. red miso paste

3 tbsp. chili crisp

2 tbsp. unseasoned rice vinegar

1 tbsp. hoisin sauce

1/4 c. mayonnaise

Toasted sesame seeds, for serving

Directions

In a small saucepan over high heat, bring 5 cups water and 1 Tbsp. salt to a boil.

Meanwhile, rinse rice in a fine-mesh sieve until water runs clear. Add rice to boiling water, return to a boil, and gently stir to make sure no rice is stuck to bottom of pot. Cook, mostly undisturbed, until exterior is tender but middle of rice grain has a slight crunch, about 7 minutes. Drain in sieve, thoroughly rinse with cold water, and transfer to a large bowl.

Into a large stainless steel or cast-iron skillet over medium heat, pour 3 Tbsp. oil and swirl to coat skillet. Add half of mushrooms and cook, stirring occasionally, until golden brown and crispy on the edges, 13 to 15 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes more; season with a large pinch of salt. Transfer to a plate. Repeat with remaining 3 Tbsp. oil and mushrooms. Return all mushrooms to skillet and keep warm.

In a medium skillet over medium heat, melt 2 Tbsp. butter. Add white scallion parts and cook, stirring frequently, until starting to soften, about 2 minutes. Add wine and cook, stirring occasionally, until liquid is reduced by about half, 1 to 2 minutes. Whisk in 1/4 cup broth and 1/4 cup miso until combined. Cook, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Transfer to bowl with rice and toss to combine.

Wipe skillet clean and return to medium-low heat. Heat remaining 3 Tbsp. butter and 2 Tbsp. broth until butter melts. Gently spoon rice mixture into skillet on top of butter. (Do not pack the rice down.) Using a spoon handle, poke 6 to 8 holes about 1/2" in diameter into rice to allow steam to escape. Wrap skillet lid in a clean kitchen towel and place towel-wrapped lid on top of rice. Cook 10 minutes, then rotate pan 180° and cook until rice is crackling and bottom is set and becomes deep brown, 8 to 10 minutes. Remove lid and invert rice onto a plate so crispy side is facing up.

Meanwhile, in a small bowl, combine chili crisp, vinegar, hoisin, and remaining 3 Tbsp. miso. Pour half of miso mixture over mushrooms and toss to coat. Add mayonnaise to remaining miso mixture, then add remaining 1 Tbsp. water to make sauce easy to drizzle.

Top rice with mushrooms and drizzle with miso mayo. Sprinkle with green scallion parts and sesame seeds.

Nutrition

• Calories: 978
• Total Fat: 51 g
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 44 mg
• Sodium: 1874 mg
• Total Carbohydrate: 101 g
• Dietary Fiber: 9 g
• Total Sugars: 9 g
• Protein: 17 g