Step 1. Transfer rinsed rice to the interior of a rice cooker. Add the vegetables, mushrooms, ginger, garlic, green onion, rice vinegar, tamari, toasted sesame oil, maple syrup, sriracha, and white pepper.
Step 2. Grate the tofu directly into the rice cooker bowl using the largest holes on a box grater. Add 1 cup water, mushroom broth, no-chicken broth, or vegetable broth.
Step 3: Use your rice paddle to combine ingredients. Close the rice cooker and switch it on to cook. Once the rice cooker switches off, or to the warming function, mix the ingredients with a spatula to distribute any remaining moisture evenly.
INSTANT POT: Add ingredients to inner pot. Add 1 cup plus 2 tablespoons cold water, or broth. Close the lid and pressure cook for 5 minutes on High Pressure. Let the pressure release naturally (NPR) for 10 minutes and then release any remaining pressure using the Quick Release (QR) method. Open the lid and let rice rest for 5 minutes before mixing.