Directions

1. Before making the mushroom filling, start cooking the rice in a rice cooker or pot. Brown rice can take up to 1.5 hours to cook! Let the rice cool in the pot until it has reached a safe temperature to shape.

2. To prepare the mushroom filling, slice or shred the mushrooms into short, thin pieces.

3. Heat butter in a pan over medium heat until warm. Add the mushroom slices to the pan and fry until crispy and browned. While the mushrooms are frying, combine soy sauce, miso paste, sesame oil, and sesame seeds in a small bowl. Add soy sauce, miso paste, sesame oil, and sesame seeds to the pan. Remove the mushrooms from the pan and let cool in a bowl.

4. To shape the rice balls, scoop about a ½ cup of cooked rice and add a small amount of filling inside. Use damp hands or an onigiri mold to shape the rice ball into a firm triangular shape. Allow the rice balls to fully cool before decorating with edible flowers or seaweed. This will prevent the decorations from turning soggy.

   Storage information: Onigiri is best served fresh. If you need to wait several hours before eating it, prepare the onigiri, store it in the refrigerator, and allow it to warm to room temperature before serving. This will ensure the rice is soft and sticky.