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1
In a stockpot, bring water and vegetable broth to simmer.
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2
Meanwhile, slice the whites and light greens of the scallions into one small bowl. Slice the dark greens into another small bowl. (Keep them separate!)
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3
Rinse sushi rice 2-3 times and drain well using a fine mesh sieve.
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4
In a large skillet, over medium-low heat, melt coconut oil and sesame oil together.
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5
In the skillet with oil, saute garlic, ginger, and scallions until aromatic (about 3-6 minutes). Increase heat to medium.
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6
Add sushi rice and spread evenly in the pan. Cook, undisturbed, about 2 minutes, letting the rice toast just a bit. Stir well, spread evenly in the pan and cook another 2 minutes.
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7
Add 1 cup sake, stirring gently but constantly, and reduce heat to medium low.
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8
When sake is mostly absorbed, add a pinch of salt and 1 cup of the simmering broth.
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9
Stir almost constantly until broth is absorbed. If broth bubbles vigorously when added, your heat is probably too high. You may need to alternate between medium and medium low to maintain the appropriate temperature.
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10
When broth is mostly absorbed, add another cup. Stir almost continuously. (Repeat this step until your rice begins to plump up and soften - this should take about 5 cups and 25-40 minutes) After the third and fourth additions of broth, taste a few grains of rice. You are looking for a texture that is al dente - soft enough to be pleasant to bite into but not so soft that it just falls apart.
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11
Add the remaining 1/2 cup sake, 1 tbsp. black sesame seeds, half of the slicked dark green scallions, and a pinch of salt. Stir continuously until sake is just absorbed,
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12
Remove from heat and serve immediately. Garnish with remaining sesame seeds, scallions, and a healthy drizzle of soy sauce.
