Rinse the sushi rice under cold water until it runs clear. Combine with water in a saucepan, bring to a boil, then simmer, covered for 18-20 minutes.

Remove from heat, keep covered for 10 minutes. Fluff the rice with a fork gently.

Heat a skillet and add vegetable oil. Once shimmering, sauté shiitake mushrooms for 5-7 minutes until golden brown.

Stir in garlic, ginger, miso paste, soy sauce, and sesame oil. Cook for 2-3 minutes.

Fold the sautéed mushroom mixture into the fluffy rice until well-coated.

Press the rice mixture back into the skillet and cook undisturbed for 10-15 minutes until crispy.

Remove from skillet, garnish with green onions and optional sesame seeds. Serve warm.