Omusubi With Soy Butter Mushrooms

Ingredients

• 2 cups short-grain sushi rice, rinsed until water is almost clear
• 2 Tbsp. unsalted butter
• 5 oz. shimeji mushrooms, finely chopped
• 3½ oz. shiitake mushrooms, stems removed, caps very thinly sliced
• 2 oz. enoki mushrooms, trimmed, halved crosswise
• Kosher salt
• 1 Tbsp. plus 1½ tsp. soy sauce
• 1 Tbsp. sake or mirin
• 1 tsp. toasted sesame oil
• Pinch of shichimi togarashi or crushed red pepper flakes
• 5 toasted nori sheets, cut in half
• Furikake (for serving)

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