Rinse 1 cup of sushi rice under cold water until the water runs clear. Drain well and set aside.

In a saucepan, combine the rinsed sushi rice with 1.5 cups of water. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes.

Once cooked, let the rice sit covered for 10 minutes. Fluff with a fork and let cool slightly.

In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1 cup of sliced shiitake mushrooms and sauté for 5-7 minutes.

Stir in 2 minced garlic cloves, 1 tablespoon grated ginger, 2 tablespoons white miso paste, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Cook for 2-3 minutes.

Fold the sautéed mushroom mixture into the fluffed sushi rice until evenly coated.

Return the mixture to the skillet, spread evenly, and cook for 10-15 minutes until the bottom is crispy.

Once done, transfer to a serving plate and garnish with green onions and sesame seeds. Serve hot.