-
1
Wash the sushi rice and soak thoroughly in water for half an hour. Put aside.
-
2
Soak the dried shiitake mushrooms in 3/4 cup soy sauce. Put aside (soak until soft).
-
3
In a nonstick pan, heat 2 tablespoons of oil, then saute the ginger. Quickly add in the chicken pieces with 2 tablespoons of soy sauce (to give the chicken color). Stir-fry until the chicken is cooked. Set aside on a plate and let cool thoroughly; this is important.
-
4
Drain the sushi rice of water. Wash the ordinary rice clean and drain of water, too. Remember to drain both rices well.
-
5
Using your hand, squeeze the shiitake mushrooms of soy sauce, but mind that you do not waste the soy sauce because it will be used afterward.
-
6
In the same nonstick pan, heat 2 tablespoons of oil. Saute the garlic, the the onion, and then the mushrooms.
-
7
Put in all the rice, the sushi and the regular, and also the 3 tablespoons of soy sauce. Stir-fry until the rice is evenly coated with oil and soy. Don't take too long in stir-frying the rice (less than a minute).
-
8
Pour the rice mixture and the chicken into the rice cooker. Pour in 4 1/2 (rice cooker measuring) cups of water. Also pour in the soy sauce that you used to soak the dried shiitake mushrooms.
-
9
Add a dash of salt (only a teeny bit).
-
10
Let stand to cool for about 5 minutes or more, all the while stirring to dissipate the heat. Dissipating the heat is important so as not to mess with the gauging system of your cooker.
-
11
After cooling, begin to cook the usual way in your rice cooker.
