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Heat the oven to 220°C.
Tear or slice the mushrooms into 2cm chunks then place onto a baking tray. Sprinkle over the pul biber and ¾ of the toasted sesame seeds. Drizzle over some olive oil and season with salt and pepper. Toss together then slide into the oven to roast for 25-30 mins.
While the mushrooms cook, cook the rice following packet instructions. Thinly slice the spring onions.
Add the nori and softened butter to a food processor or blender and blitz together until the nori breaks down into the butter. Transfer to a bowl, stir in the remaining sesame seeds and set aside.
Heat a drizzle of olive oil in a saucepan set over a medium-high heat. Add the spring onion whites with ½ the greens and cook for 1-2 mins until wilted. Pour the stock in and bring to a gentle simmer. Before serving, stir the miso through and taste and season with salt, if needed.
Stir the seaweed sesame butter through the cooked rice.
Share the rice between bowls and ladle over the miso broth. Top with the roasted mushrooms and a sprinkling of the remaining spring onion greens.