The most beautiful bowl
½ cup plus 5 teaspoons soy sauceKosher salt1½ teaspoons toasted sesame oil3 scallions, thinly sliced on a diagonalBring mushrooms, sugar, ½ cup soy sauce, ½ cup vinegar, and 1 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Transfer mushrooms to a medium bowl with a slotted spoon. Let brine cool, then pour over mushrooms. Cover and chill at least 1 hour.
Bring rice to a boil. Reduce heat to low, cover, and cook until tender, 30–35 minutes . Remove from heat and let sit, covered, 15 minutes; fluff with a fork. Keep warm.
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