Sesame Sticky Rice Stuffing


2 cups of white sushi rice
1 cup dried mushrooms (shitake is preferred, but a mix works as well)
2 tbsp Ty Ling Sesame oil
5 Chinese sausage sliced
5 cloves garlic minced
1 yellow onion minced
2 tbsp soy sauce
1 tbsp dark soy sauce
3 green onions sliced thin, green and white separated


Day Before

  1. Prepare the rice the day before. Soak the dried mushrooms in 1 cup of water for 1 hour. Water should reduce to ½ cup. Place mushrooms in a container for stir fry for the next day.
  2. Prepare sushi rice as per packaging replacing ½ cup of water with the mushroom stock. 
  3. Once sushi rice is done bring to room temperature, place in an airtight container, and store in the fridge.

Day of

  1. Prep all ingredients before starting the stir fry including chopping the re-hydrated mushrooms.
  2. In a frying pan over medium heat add the sesame oil. Once heated up add Chinese sausage and fry until outside is brown and crispy 7-10 minutes.
  3. Lower heat to medium-low and add garlic, onions, and mushrooms. Sauté for 5 minutes.
  4. Add rice and combine. Cook the rice for another 5 minutes thoroughly incorporating all the ingredients.
  5. Add soy sauces and cook for an additional 5 minutes. Remove from the heat and top with sliced green onions.