Asian mushroom tacos

Cook the rice according to the package instructions.

Finely chop the garlic and mix with soy sauce, rice vinegar, syrup and sesame oil.

Slice all the mushrooms and fry them in a dry pan. Once all the liquid has evaporated from the mushrooms, pour the soy sauce into the pan.

Slice the onion and add it to the pan and fry until soft.

Assemble about one tablespoon of cooked rice in a lettuce leaf. Top with the mushroom mixture, sriracha mayonnaise, chopped scallions and sesame seeds.