Yaki Onigiri Bowl with Miso Glaze and Mushrooms

• 300 g Short-grain rice
• 420 ml Water
• 2 tbsp Soy sauce
• 1 ½ tbsp Miso paste
• 1 ½ tbsp Mirin
• 1 tsp Caster sugar
• 2 tbsp Sunflower oil
• 250 g Mushrooms
• 1 tsp Toasted sesame oil
• 2 pieces Nori sheets
• 2 pieces Spring onion

1. Rinse the short-grain rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes to steam.
2. Meanwhile, whisk the soy sauce, miso paste, mirin and caster sugar in a mixing bowl until smooth. Reserve about 1 tbsp of this glaze for finishing the mushrooms. Set the rest beside the hob with a spoon or brush for glazing the rice.
3. Tip the cooked rice into a bowl and let it cool just until you can handle it comfortably. With damp hands, shape the rice into 4 compact triangles, pressing firmly so they hold together. Keep them on a plate while you heat the pan.
4. Heat 1 tbsp sunflower oil in a large frying pan over medium heat. Add the rice triangles and cook for 3 to 4 minutes per side until lightly golden and a crust forms. Brush a thin layer of the glaze over each side as you turn them, then cook 1 minute more per side until glossy and lightly caramelised.
5. Push the rice triangles to one side of the pan and add the remaining 1 tbsp sunflower oil to the empty side. Add the mushrooms and sauté for 5 to 7 minutes until browned and any liquid has cooked off. Stir in the reserved glaze and the toasted sesame oil, cooking for 30 to 60 seconds until the mushrooms are shiny.
6. Shred the nori sheets into thin strips and thinly slice the spring onion. Divide the mushrooms between two bowls, top with two yaki onigiri each, then scatter over the nori and spring onion. Serve straight away while the rice is crisp.

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