Gochujang Mushroom Rice

Ingredients

186 g		rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
to taste		Water
1 tbsp	15 ml	soy sauce
1 tsp	5 ml	roasted sesame seeds (optional; for additional nuttiness – you can also drizzle with 1 teaspoon sesame oil at the end, as well)
2 clove		garlic, minced
1/2 tbsp	7.5 ml	ginger, grated
1 1/2 tbsp	23 ml	gochujang (adjust to spice preference)
1 large handful		shimeji mushrooms, trimmed and separated
1/2 tsp	2.5 ml	black pepper
to taste		Optional garnish: thinly sliced green onions

Begin by giving your rice a good rinse to clean it. Then pour it into the rice cooker, along with the appropriate amount of water. Be sure to follow the instructions on your rice's packaging for the correct water amount depending on the type of rice you are using. I used medium-grain rice, which requires 2 cups of water for every 1.5 cups of rice.
Layer the soy sauce, sesame seeds (if using), garlic, ginger, and gochujang directly on top of the rice. Gently mix these into the water.
Place the shimeji mushrooms on top of the rice mixture and sprinkle with black pepper. Close the rice cooker and cook on the standard white rice setting.
Once finished, fluff the rice to mix the mushrooms and seasonings evenly. Serve hot, garnished with additional sesame seeds or green onions if desired.