Place one cup of wild rice in a saucepan with lots of water add some salt and let it boil for 45 minutes or until it is tender.
You can tell that wild rice is ready when you start to see the grains split and you see some light brown hues in your rice.
Once cooked strain it well in a colander and rinse with some cold water.
Clean your mushrooms by either submerging in water and draining or by wiping with a paper towel.
Cut off the bottom end of the mushroom stems then dice.
Place the coconut and sesame oils in a hot pan, add the mushrooms, ginger and garlic, stir through and sauté until golden.
Then add the soy and fish sauces, mix through and once the liquid has been absorbed, add your sesame seeds then take your pan off the stove.
In the meantime, wash your coriander, shake to remove excess water, pat dry, cut off the stems and roughly chop.
Add all the dressing ingredients to a glass jar and shake until emulsified.
Place everything in a large mixing bowl, pour over your dressing and mix everything until it is well combined.
Arrange in a salad bowl, sprinkle some Furikake or sesame seeds on top to garnish and keep chilled in your fridge until you are ready to serve.