Mushroom & Egg Rice Bowl

Directions

1. Rinse the sushi rice under cold water until the water runs clear. Cook according to packet instructuons, then stir in rice vinegar, sugar and salt. Keep warm.
2. Heat vegetable oil in a frying pan over medium heat. Add the mushrooms and cook for 4-5 minutes until softened and lightly golden. Stir in soy sauce and remove from the pan.
3. In the same pan, fry the eggs to your liking (sunny side up works well).
4. Divide the rice between bowls. Top with sauteed mushrooms and a fried egg.
5. Garnish with spring onions and sesame seeds to serve.