Mix the ingredients for the vinegar dressing in a bowl. Cut the myoga in half lengthwise, then slice into 5mm pieces. Blanch the myoga in boiling water briefly, drain, and while still hot, marinate in the vinegar dressing. Let it cool until the dressing turns a light pink color.

Place the warm rice in a large bowl. Pour the marinated myoga and dressing over the rice using a spatula. Add 1 tbsp of white sesame seeds and the dried shirasu. Mix gently using a cutting motion with the spatula.