- 6 ounces shiitake mushrooms, stems removed, caps thinly sliced
- 1/3 cup sugar
- 1/2 cup plus 5 teaspoons soy sauce
- 1/2 cup plus 5 teaspoons unseasoned rice vinegar
- 1 1/2 cups short-grain brown or white sushi rice
- Kosher salt
- 2 tablespoons dried wakame (seaweed)
- 5 teaspoons spicy black bean paste
- 1 tablespoon honey
- 1 1/2 teaspoons toasted sesame oil
- 1 (14-ounce) package firm tofu, drained, patted dry, cut into 3/4-inch pieces
- 3 scallions, thinly sliced on a diagonal
- 1/4 cup coarsely chopped unsalted, roasted, skin-on peanuts
- Tobiko (for serving; optional)
- Bring mushrooms, sugar, 1/2 cup soy sauce, 1/2 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.
- Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 2 cups water in a medium saucepan, season with salt, and let sit 30 minutes.
- Bring rice to a boil. Reduce heat to low, cover, and cook until tender, 30–35 minutes (you can also use a rice cooker). Remove from heat and let sit, covered, 15 minutes; fluff with a fork. Keep warm.
- Soak wakame in 1/2 cup cold water in a small bowl until softened, 6–8 minutes. Drain and mix in a clean small bowl with black bean paste, honey, oil, remaining 5 tsp. soy sauce, and remaining 5 tsp. vinegar. Add tofu to spicy black bean shoyu, season with salt, and gently toss. Let sit 10 minutes to let flavors meld. Taste and season with more salt if needed.
- Divide rice among bowls and spoon tofu mixture on top of rice. Arrange drained pickled shiitake mushrooms, scallions, peanuts, and some tobiko, if using, around tofu mixture.
- Mushrooms can be pickled 5 days ahead. Keep chilled.