Crunchy Rice Mushroom Bowl (Print Version)

# Ingredients:

→ Crunchy Rice

01 - 1 cup done sushi rice (made from ⅓ cup uncooked)
02 - 1 tablespoon spicy oil

→ Spicy Mushrooms

03 - 9 oz king oyster mushrooms
04 - 6 oz shimeji mushrooms
05 - ½ tablespoon gochujang sauce
06 - 2 teaspoons reduced-salt tamari
07 - ½ tablespoon pure maple syrup
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon toasted sesame oil

→ Nutty Dressing

10 - 1 ½ tablespoons creamy peanut butter (swap with tahini if avoiding nuts)
11 - 1 tablespoon fresh ginger, grated
12 - 1 garlic clove, skin removed
13 - 2 tablespoons fresh lime juice
14 - 2 teaspoons reduced-salt tamari
15 - 2 teaspoons pure maple syrup
16 - ¼ cup plant milk (we like soy best)
17 - 1 teaspoon gochujang sauce

→ Veggies

18 - 1 ½ cups frozen edamame beans, defrosted
19 - 1 medium cucumber, cut into cubes
20 - 2 green onions, sliced thin
21 - 1 ripe avocado, cut into cubes
22 - ¼ cup mint leaves, chopped small

# Instructions:

01 - Turn oven to 200°C with fan. Mix your cooked rice with spicy oil on a paper-lined baking sheet and spread it out thin. Cook for 30 minutes in the middle of your oven, giving it a stir halfway through. Let it cool a bit, then fold the paper over and smash the rice with a glass jar to break up big chunks.
02 - Take your king oyster mushrooms and pull apart the tops and bottoms. Cut the tops with your knife and use a fork to pull the stems into shreds. Cut off the bottom part of the shimeji mushrooms and break them apart.
03 - In a big container that has a lid, stir together your gochujang, tamari, maple syrup, and rice vinegar until it's all mixed up. Throw in your mushrooms, put the lid on tight, and shake it all up so they get coated evenly.
04 - Put a big pan on medium heat and dump in your flavored mushrooms. Let them cook about 10 minutes until they get juicy. When they start drying out, pour in the sesame oil, stir once, and don't touch them for 2 minutes so they brown. Stir again, then leave them alone for 2 more minutes to get extra brown spots.
05 - Put your peanut butter, ginger, garlic, lime juice, tamari, maple syrup, plant milk, and gochujang in a small blender and mix until smooth. Don't have a blender? Just chop up the ginger and garlic really small and stir everything together with a fork.
06 - Split the edamame, cucumber, green onions, avocado, mint, mushrooms, and crunchy rice between two bowls. Pour the nutty sauce on top and dig in.

# Notes:

01 - The crunchy rice gives a nice snap against the soft mushrooms and fresh veggies

Back