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Preheat the oven to 400F
Finely chop the garlic and onion. Roughly chop the green onions and king oyster mushrooms. Tear apart the oyster mushrooms and slice down the fresh shiitake mushrooms. Remove the end bit from the seafood mushrooms and chop in half. Place all of the mushrooms into a large mixing bowl. Drizzle over 2 tsp avocado oil and mix to coat
Spread the mushrooms onto a baking tray lined with parchment paper. Season with some salt and pepper, then bake in the oven for about 30mins
Start cooking the rice by rinsing and draining 2-3 times with some water. Heat up a sauté pan to medium high heat. Add 1 tbsp avocado oil followed by the onions and garlic. Sauté for a few minutes
Add the umami powder and give the pan a good stir. Carefully add in the rice and 2 cups of water. Give the pan a stir and turn the heat to high. When the water begins to bubble, turn the heat to medium low. Give the pan another stir, then cover and cook for 15mins
When the mushrooms are done, take them out of the oven. After 15mins, turn the heat off on the rice and allow it to steam further for another 10mins. Make the sauce by combining the soy sauce, dark soy sauce, yuzu, toasted sesame oil and chili oil
When the rice is done, add in the green onions, cooked mushrooms, and the sauce. Give the rice a mix and serve up!