• Clean the matsutake by wiping off the dirt and cutting off the dirty bits that can't be wiped off. If your mushrooms are very dirty peel off the exterior.

  This mushroom loses flavor if you soak it or if it gets too wet

Dashi

• Soake the kombu and shitake mushrooms in water overnight

  Strain and discard the soaking liquid
• Add 4 cups of water to a saucepan on medium heat with the kombu and shitake mushrooms.

  Once the water starts to boil remove and discard the kombu
• Add the smoked dulse and simmer for 10 minutes.

  Remove from heat and allow to cool.

  Strain everything using a sieve, discarding the mushrooms and dulse and reserving the dashi liquid

Preparing the Rice

• Rinse your rice in a sieve until the water comes through clear.

  This helps remove the excess starches from the surface of the rice (improving the rice's texture) and removes any possible contamination from the transportation or handling of the grains.

Instant Pot Directions

• Add your rice to the instant pot along with 1 cup of the prepared dashi, matsutake mushrooms , mirin, and coconut aminos

  Cook for 12 minutes (or press rice button)

  Allow the instant pot to natural release (wait 20 minutes before opening)

  Fluff with a fork or chopsticks to prevent the rice from getting mushy

Stove Top Directions

• Add your rice to a pot with 1 cups of the prepared dashi, matsutake, mirin, and coconut aminos.

  Leave to soak for 30 minutes
• Bring the rice to boil then reduce it to a simmer at low heat and cover for 15 minutes.

  Remove from heat and leave covered for another 15 minutes

  Fluff with a fork or chopsticks to prevent the rice from getting mushy

To Serve

• Garnish with toasted sesame seeds, thinly sliced green onions, and a drizzle of toasted sesame oil