Shred the mushrooms and julienne the carrot. Prepare soaked rice by draining excess water.

Prepare the seasoning sauce by mixing soy sauce, mirin, water, sesame oil, minced garlic, sugar, chives, and sesame seeds.

Combine the soaked rice with the prepared mushrooms and carrots evenly.

Add water to the rice mixture in a ratio of 1:0.7 (rice to water). Use 1 2/3 cups of water for 2 cups of soaked rice.

Cook on high heat until boiling, then reduce to medium heat. Once the water is absorbed and a crackling sound is heard, turn off the heat and let it rest.

Fluff the rice immediately after resting to prevent clumping.