Miso Caramel Lion’s Mane with Crispy Rice

Ingredients

• 1 medium Lion’s Mane mushroom, torn into bite-sized clusters

• 2 tbsp neutral oil (avocado or grapeseed)

• 2 tbsp white miso paste

• 2 tbsp sugar (or maple syrup)

• 2 tbsp water

• 1 tsp rice vinegar

• 2 cups cooked sushi rice, cooled

• 2 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tsp toasted sesame seeds

• Thinly sliced scallions and pickled ginger, for garnish

Instructions

1. Prepare crispy rice cakes – Form cooled sushi rice into small patties (about 2–3 inches wide). Heat sesame oil in a nonstick pan and fry until both sides are golden and crisp, about 3–4 minutes per side. Set aside.

2. Cook the Lion’s Mane – In another pan, heat neutral oil over medium-high. Sear mushroom pieces until golden and slightly crisp, about 6–7 minutes.

3. Make miso caramel – In a small saucepan, combine miso paste, sugar, and water. Stir over medium heat until sugar dissolves and mixture becomes glossy, about 3 minutes. Add rice vinegar and stir.

4. Glaze the mushrooms – Toss the seared Lion’s Mane in the miso caramel until evenly coated.

5. Assemble – Place crispy rice cakes on a plate, top with miso-glazed mushrooms, drizzle with soy sauce, and finish with sesame seeds, scallions, and pickled ginger.