Honjozo-Style Mushroom & Rice Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A traditional Japanese rice bowl featuring a delicate honjozo-inspired sauce that balances umami and subtle sweetness, served over perfectly cooked short-grain rice. This japanese-inspired asian ready in about 35 minutes pairs short-grain sushi rice, thinly sliced shiitake mushrooms, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups short-grain sushi rice
• 6 oz, thinly sliced shiitake mushrooms
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 1 tsp sesame oil
• 3 tbsp, finely chopped green onions
• 1 tsp sesame seeds

Instructions

1. Step 1: Rinse 1 1/2 cups sushi rice under cold water until water runs clear, then cook in a rice cooker with 1 3/4 cups water until fluffy and tender.
2. Step 2: In a small saucepan, combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, and 1 tsp sugar. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves.
3. Step 3: Add 6 oz sliced shiitake mushrooms to the sauce and simmer for 5 minutes until mushrooms are tender and sauce has reduced by half, stirring occasionally.
4. Step 4: Stir 1 tsp sesame oil into the cooked rice, then divide rice among bowls. Top with mushroom sauce and sprinkle with 3 tbsp chopped green onions and 1 tsp sesame seeds.