2 cups mochi rice or short-grain glutinous rice
1 Tbs. dark sesame oil
2 cups minus 2 Tbs. dashi stock - traditional or vegan, or 2 cups of water with some dashi stock granules or other stock
2 Tbs. mirin
1 1/2 Tbs. soy sauce
Pinch salt
1 tsp. brown sugar (optional)
Additions:
5 dried shiitake mushrooms, soaked and re-hydrated (you can use the soaking liquid as the stock)
1 large carrot
3 aburaage - fried tofu skins; or 6 inarizushi skins, well drained
1 small piece (about 1 inch square) fresh ginger
1 cup of ground pork or pre-cooked and chopped meat (e.g. leftover pork roast, turkey, etc.
A few green onions, enough to produce 1/4 cup chopped