• Line bottom of a deep pot with 2 layers of plain grape leaves, covering bottom completely. Make sure to use a pot small enough so that the stuffed grape leaves can cook snuggly next to each other.
• In a small bowl, combine rice vinegar, sugar and salt. Stir until salt and sugar are dissolved, set aside.
• In a medium bowl, combine rice, green onions, mushrooms, toasted sesame seeds, sesame oil, and 1 tablespoon of vinegar mixture, stir.
• Open 1 grape leaf and lay flat, veined side up on counter. If broken or misshapen, patch with 1 additional grape leaf. Place 1 tablespoon of rice filling in the center of the leaf.
• Fold stem end of leaf up and over the filling. Fold sides in over filing and roll up tightly. Place seam side down in bottom of the lined pot, fitting snugly together and layering filled leaves as needed.
• Pour remaining rice vinegar mixture over grape leaves. Place a plate on top to weigh them down and pour enough water to cover the grape leaves. Bring liquid to a simmer over medium heat and cook for 45 to 55 minutes until filling is tender. Test one grape leaf before removing from heat.
• Remove from heat, allow to cool in liquid. Gently remove grape leaves from liquid and place on platter. Cover and chill. Serve with Soy Tahini Dip.

Soy Tahini Dip

• In a small bowl, whisk tahini, water, soy sauce, rice vinegar, maple syrup, garlic and ginger until well mixed. Serve alongside Sushi Rice Stuffed Grape Leaves.