In a saucepan on medium heat, combine all glaze ingredients and simmer for about 10-15 minutes or until sauce is thickened. Stick in the refrigerator to let cool.
To cook the mushrooms, bring a pan to medium-high heat on the stovetop. When pan is hot, carefully add 1 tsp of sesame oil. Add mushrooms and stir in sesame oil. Cook until shiitakes are slightly browned.
To serve, put at least a cup of cooked rice in each of the bowls. I used short-grain sushi rice but you can use any rice you have on hand.
Put the mushrooms on top of the rice, straight out of the pan, and drizzle with glaze.
Top bowls with bean sprouts, avocado slices, and sesame seeds (as much as desired).
Enjoy with a cup of hot green tea.