Negimiso Yakionigiri

Cook Japanese short-grain rice according to package instructions until fluffy. Keep the cooked Japanese short-grain rice warm.

Finely chop the scallion.

In a small saucepan, combine white miso paste, mirin, sake, granulated sugar, and soy sauce. Heat the mixture over low heat, stirring constantly, until it thickens slightly and the alcohol evaporates, about 3-5 minutes. Remove from heat and stir in the chopped scallion to create the negimiso paste.