Miso Mushroom Rice with Spicy Sauce by Aflouryspace

Ingredients

• 1 cup short grain rice, rinsed and drained (sushi rice)
• 1 tsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp mirin
• 1 tbsp sake
• 1 tsp dashi powder
• 200g (7 oz) cremini or shiitake mushrooms, sliced
• 1 tbsp miso paste (for sauce)
• 1 tsp sugar (for sauce)
• 1 tsp garlic chili crisp (for sauce)
• 1 tsp gochugaru (for sauce)
• 1.5 tbsp warm water (for sauce)
• 1 tsp sesame oil (for sauce)
• 200g (7 oz) salmon fillets, cut into cubes (optional)
• 1 tsp yuzu kosho (optional, for salmon)

Instructions

1. Rinse 1 cup of short grain rice until the water runs clear, then drain well. Place the rinsed rice into your rice cooker pot.
2. Add 1 tsp soy sauce, 1 tsp dark soy sauce, 1 tsp mirin, 1 tbsp sake, and 1 tsp dashi powder to the rice. Mix the seasonings and rice together thoroughly
3. Fill the rice cooker pot with water up to the 1 cup rice mark. Gently layer the sliced mushrooms on top of the seasoned rice and water.
4. Close the rice cooker and cook the rice according to your appliance's normal white rice setting, typically for 25-30 minutes, followed by a 10-minute rest.
5. While the rice is cooking, prepare the spicy miso sauce: In a small bowl, combine 1 tbsp miso paste, 1 tsp sugar, 1 tsp garlic chili crisp, 1 tsp gochugaru, and 1 tsp mirin. Whisk in 1.5 tbsp warm water until smooth.
6. If adding salmon, preheat your air fryer to 200°C (400°F). Toss the salmon cubes with 1 tsp yuzu kosho and air fry for 8-10 minutes, or until cooked through and slightly crispy.
7. Once the rice is done and has rested, fluff it gently with a paddle. Drizzle the spicy miso sauce over the rice and optionally top with the air-fried salmon. Drizzle with 1 tsp sesame oil before serving.