Tamari Glazed Mushroom Rice Balls

Mushroom Filling:

• 1 pint mushrooms of choice 
• 2 cloves garlic
• 1 small shallot
• 3 scallions
• 1 tbsp CinSoy Tamari 
• 1 tsp honey
• Black pepper to taste

Rice:

• 1 cup sushi rice - cooked
• 1 tbsp rice vinegar
• 1/2 tbsp sugar
• 1/2 tsp salt 

Toppings:

• CinSoy Chili Crisp
• Sliced Avocado
• Scallions
• Black Sesame Seeds

1. Cook rice. Mix in the seasoning ingredients and set aside. 
2. For the filling - dice up the mushrooms and shallots and add them to a pan with about a tablespoon of a neutral oil. Cook over medium heat until browned.
3. Slice the white part of the scallions and save the green for garnish. Mince the garlic and add to the pan with the mushrooms and scallions. Cook until fragrant and then add your CinSoy Tamari and honey, stirring to combine. Remove from heat and allow to cool.
4. To roll the rice balls - take a piece of plastic wrap onto your hand and top with a heaping tablespoon of rice. Flatten it out and add a small scoop of filling. Roll the rice around the filling and use the plastic wrap to roll into a ball. Repeat for the rest of the rice and fillings.  
5. Top with CinSoy Chili Crisp, avocado, sesame seeds or scallion and enjoy!