Rice

• 2 cups short grain rice
• 1 tablespoon neutral oil such as safflower
• 1 tablespoon Momofuku Toasted Sesame oil
• 1 teaspoon Momofuku Savory Seasoned Salt
• 1 tablespoon Momofuku Soy Sauce
• 1 cup mushrooms (assorted), shredded
• ½ cup seasonal vegetables, such as ramps, asparagus, or peas

Sauce

• 2 tablespoons Momofuku Soy Sauce
• 2 teaspoons rice vinegar
• 2 teaspoons Momofuku Toasted Sesame Oil
• 1 teaspoon toasted sesame seeds
• pinch of sugar

Toppings and Wraps

• toasted seaweed
• perilla leaves
• fresh avocado
• scallions
• Momofuku Chili Crunch

Rinse rice under cold water until the water runs clear then add to your Zojirushi rice cooker. Add in water (or sub in your choice of stock) to the fill line and cook on the regular rice setting.

Meanwhile, add neutral oil to a skillet over medium high heat. Add mushrooms and spring vegetables, stirring frequently, and cook until fully dehydrated and starting to crisp, about 10 minutes. Remove from heat and stir in sesame oil, Savory Seasoned Salt, and Momofuku Soy Sauce.

While the rice cooks, prepare the sauce. Whisk soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and pinch of sugar in a bowl and set aside.

When rice is almost done, make a platter with your sides for wraps. Slice an avocado and chop some scallions. Prepare a bowl of fried shallots or garlic and get a small stack of perilla leaves. Arrange everything on the platter.

When rice is ready, open Zojirushi and immediately use the rice paddle to fluff the rice. Stir in cooked mushrooms and seasonal vegetables. Taste your rice and season with additional Savory Seasoned Salt, as needed. Serve with the prepared sauce and alongside your platter of wraps and toppings.