Step #1 In a medium saucepan, mix the rice with the 2 1/2 c of water & bring to a boil.
Step #2 Reduce the heat to low, cover & cook for 15 mins.
Step #3 Remove the pan from the heat & let this stand, covered, for 5 mins.
Step #4 Uncover & fluff the rice.
Step #5 Spread the rice on a large baking sheet & let cool to about room temp.
Step #6 Meanwhile, in a heatproof bowl, soak the morels in the boiling water until softened, about 20 mins.
Step #7 Rub them to loosen any grit, then lift out the morels.
Step #8 Let the soaking liquid stand for 5 mins so the grit falls to the bottom.
Step #9 Pour off 1/2 c of the soaking liquid, leaving any grit behind, & reserve.
Step #10 Cook the asparagus in a medium saucepan of boiling salted water until just tender, about 4 mins.
Step #11 Drain & rinse under cold water.
Step #12 Cut the asparagus into 1/2-inch lengths.
Step #13 In a wok or very large skillet, melt the butter over low heat/flame.
Step #14 Add the shallots & cook, stirring, until softened but not browned, about 4 mins.
Step #15 Add the morels, asparagus & ham & stir-fry for 2 mins.
Step #16 Add the rice & cook over moderate heat, breaking it up with a spatula.
Step #17 Add the reserved 1/2 c of morel soaking liquid & stir-fry until heated through, about 4 mins.
Step #18 Spice up with salt & pepper & stir in the the sesame oil.
Step #19 Serve at once.
Step #20 Make Ahead: The recipe can be prepared through Step 3 up to 1 day ahead.
Step #21 Wine Recommendation: A dry, stylishly acidic Riesling will have enough fruit to stand up to the assertive flavors of the morels, aromatic, ham & asparagus.
Step #22 Look for a German example, such as the 1997 Robert Weil Kabinett Rheingau Halbtrocken, or an Alsace bottling, such as the 1997Lucien Albrecht.
Enjoy the Stir-Fried Sushi Rice with Morels, Ham & Asparagus recipe