Step 1

Gather all the ingredients.

Step 2

Discard the bottom ends of myoga ginger. Thinly slice the myoga diagonally.

Step 3

Run a large bowl (here I used sushi oke, but you can also use a baking sheet) under cold water to make it wet, so the rice won't stick. Add the freshly cooked rice and yukari rice seasoning to the bowl and mix them all together.

Step 4

Add white sesame seeds and thinly sliced myoga ginger.

Step 5

Gently mix together with a rice paddle (scooper) in a cutting motion so that the rice doesn't get mushy. Serve into rice bowls and enjoy!

Step 6

You can keep any leftover rice in an airtight container and store it in the freezer for a month. I don't recommend refrigerating rice as it gets hard. I freeze my rice even when I plan to eat it the next day.