Yaki Onigiri with Flavorful Shiitake

Finely chop the store-bought pickled shiitake mushrooms, and set aside.

Rinse the sushi rice in a medium saucepan with a tight-fitting lid until the water is just slightly cloudy. Add 1 3/4 cups of water and let it soak for 15 minutes.

Bring the rice to a boil over high heat, stirring occasionally. Once boiling, cover the saucepan and reduce heat to maintain a low bubbling. Cook the rice for 15 minutes without lifting the lid.

Turn off the heat and let the rice sit covered for another 5 to 10 minutes. Fluff the rice with a fork or chopsticks and transfer it to a baking sheet to cool slightly.

In a small bowl, whisk together red or white miso, sesame oil, mirin, granulated sugar, sake or water, and rice vinegar until smooth and sugar has dissolved. Set aside.

When rice is cool enough to handle, lightly oil a baking sheet. Form onigiri using either an onigiri mold or by hand, adding about 2 teaspoons of the chopped pickled shiitake mushrooms as filling.

Place the formed onigiri on the greased baking sheet, and brush the tops with the miso glaze.

Place the onigiri under a broiler for about 5 minutes, or until the glaze forms a golden, lightly browned crust. Then, carefully flip the onigiri, apply glaze to the other side, and broil for another 5 minutes.

Transfer the yaki onigiri onto a serving platter. Garnish with sesame seeds and wrap with a small rectangle of nori. Serve immediately.