Cook the rice as the label directs. Spread out on a rimmed baking sheet and let cool.
Soak the lotus leaf in a roasting pan with warm water until pliable, about 1 hour. Soak the mushrooms in a bowl with 2 cups warm water until softened, about 30 minutes. Drain the mushrooms, reserving the liquid, and dice; discard the stems.
Heat the peanut oil in a large skillet over high heat. Stir-fry the sausage until golden, about 3 minutes. Add the scallions and ginger and stir-fry 30 seconds. Season with salt and pepper. Add the jicama and mushrooms and cook until just soft, 2 to 3 minutes. Add the mushroom soaking liquid, soy sauce and Worcestershire sauce; simmer, stirring, until the liquid is reduced, about 4 minutes.
Toss the rice, sesame oil and vegetable-sausage mixture in a large bowl. Center the lotus leaf in a microwave-safe pie dish. Mound the rice mixture in the center and pat firmly. Fold the leaf over to cover and secure with toothpicks. Cover the lotus leaf with a damp towel. Wrap the dish tightly with plastic wrap and microwave until warm, about 15 minutes. Unwrap and scoop out the rice.
Photographs by Con Poulos
Recipe courtesy Food Network Magazine