In a rice cooker, combine rice, sesame seed oil, water, mirin, rice vinegar, and tamari. Mix well and cook until done. If using a stovetop, follow the package instructions. (Do note that I like to use less water than recommended!)

For the shiitake mixture, you will need to have everything prepped as it comes together very quickly. Start by adding the sesame seed oil to a large skillet and turn the heat to slightly above medium. Throw in the mushrooms (if they are small, you can keep them whole like in my picture but if they are larger, slice or chop them). Let cook for 10 minutes, only stirring occasionally to encourage browning and adding a sprinkling of salt towards the end to season.

Next, throw in the shredded brussels sprouts with a sprinkling of nutritional yeast, salt, and pepper. Cook for only 2-3 minutes, until softened, and throw in the ginger, garlic, shallot, and chilis. Stir to combine and cook for an additional 2-3 minutes, stirring often. Then add the rice vinegar and a splash of tamari. Mix well.

Add the cooked rice to the skillet and continue to mix well. At this point, give it a taste and adjust the salt and pepper to your liking. Transfer to a bowl and garnish with toasted sesame seeds and any additional toppings that you'd like!