COMBINE TSTE® Togarashi Pepper Spice Blend, TSTE® Ginger Sugar, and TSTE® Soy Sauce Powder with rice vinegar and sesame oil; let flavors bloom about 15 mins.
SAUTÉ shiitake mushrooms in butter and TSTE® Organic Extra Virgin Olive Oil over medium-high heat until golden brown and soft.
ADD soy sauce and balsamic vinegar and toss; as soon as balsamic begins to glaze mushrooms remove from heat. Keep warm.
COMBINE the sushi rice with the prepared vinaigrette. Divide between bowls. Top with mushrooms and orange segments.
Yield: 4-6 servings
Total Time: 30 mins
Prep: 20 mins
Cook: 10 mins