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1
Line a plate with a few layers of paper towels.
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2
Combine 1/2 cup of the canola oil and the garlic in a small saucepan over medium heat. Let the oil slowly heat up; add the garlic slices and fry until they are deep golden brown, about 3 to 4 minutes from the time the oil is hot. Use a slotted spoon to transfer them to the paper-towel-lined plate. (Reserve the flavored oil for salad dressings and other uses.)
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3
Crush the sliced garlic into small pieces; reserve 1 tablespoon for the rice. (Reserve the remaining fried garlic to garnish soups and salads, or for more fried rice another time.)
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4
Pour the remaining 2 teaspoons canola oil and the sesame oil into a medium nonstick skillet over medium-high heat. Swirl to coat, then add the rice, using a wooden spoon or paddle to break it up. Stir-fry it until the rice is coated in the oil and warmed through, a few minutes, shaking the pan to keep the rice moving.
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5
Sprinkle with the salt and sugar; pour the sake and mirin, if using, around the edges of the pan, then stir them in. Sprinkle in the soy sauce, stir-frying briefly, just until the rice is coated. Add the tablespoon of reserved garlic pieces and shiso; continue stir-frying another minute or two, until the rice is glossy but dry. Taste, and add a little more soy sauce, if desired.
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6
Scrape the fried rice onto a plate, sprinkle it with nori, and serve hot.
