-
1
Rinse the sushi rice under running water until it runs clear.
-
2
Cover with cold water and set aside to soak.
-
3
Cover shiitake pieces with 3/4 c soy sauce and set aside to soak until soft.
-
4
In a non-stick pan, heat 2 tbsp oil over medium heat until it shimmers.
-
5
Add ginger and stir until fragrant, 1-2 minutes.
-
6
Add chicken and 2 tbsp soy sauce; stir-fry until chicken is cooked through, 3-4 minutes.
-
7
Set aside on a plate until thoroughly cool (this is important, or the rice cooker will shut off early).
-
8
Rinse regular rice under running water until it runs clear; drain well.
-
9
Drain sushi rice well and set both aside.
-
10
Squeeze the shiitake mushrooms dry, but save the soy sauce.
-
11
In the same non-stick pan, heat the remaining oil over medium heat until shimmering.
-
12
Add the onions and garlic and stir-fry until garlic is fragrant, 60-90 seconds.
-
13
Add the mushrooms and stir-fry 2 minutes.
-
14
Add all the rice and 3 tbsp soy sauce and very quickly stir-fry until rice is coated with oil and soy, about 1 minute.
-
15
Transfer rice and chicken to rice cooker.
-
16
Add 4 1/2 cups water and the reserved soy sauce used to soak the mushrooms.
-
17
Add a pinch of salt.
-
18
Stir vigorously for 5-6 minutes to dissipate heat (or the cooker will not sense correctly).
-
19
Cover and press the rice cooker button; cook until it finishes its cycle.
