Description
The ingredient list for these poke-inspired bowls may look long, but this recipe is really more chopping and assembly than actual cooking.
Ingredients
Scale
For the Bowls
- 1 cup short-grain brown rice* (see note below)
- 1/4 teaspoon fine sea salt
- 2 teaspoons seasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 2 tablespoons avocado oil (or any other neutral oil)
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 cup frozen shelled edamame
For the Toppings
- 1/4 cup mayonnaise (conventional or vegan)
- Sriracha or another hot sauce, to taste
- 2 Persian or kirby cucumbers, cut into small dice*
- 8 to 10 radishes, thinly sliced
- 1 large or 2 medium carrots, grated or peeled into long strips
- 1 ripe avocado, thinly sliced
- 4 small scallions, chopped*
- 2 tablespoons toasted sesame seeds*
For the Soy Dressing
- 1-inch knob fresh ginger, peeled and minced
- 3 tablespoons low-sodium soy sauce (or tamari, if you’re gluten-free)
- 2 tablespoons well-stirred natural peanut butter or tahini
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon lime or lemon juice
- 1 tablespoon toasted sesame oil
Instructions
- In a small pot, combine 1 cup rice with 1/4 teaspoon salt and 2 cups water. Cover with a lid and bring to a boil. Reduce the heat to low and simmer gently until all the water is absorbed, about 25 minutes (do not stir the rice during cooking to prevent mushiness). Then turn the heat off and let the pot stand covered for another 10 minutes to steam (still not stirring).
- Sprinkle 2 teaspoons each rice vinegar and sesame oil over the rice, and gently fluff with a wooden spatula to distribute. Do not stir/crush the rice to prevent mushiness.
- Meanwhile, heat 2 tablespoons neutral oil in a large skillet over medium heat. Add the sliced shiitakes with a pinch of salt and cook until lightly golden, stirring occasionally, about 8 minutes. Then add 1 cup edamame and cook until it is fully defrosted and bright green, 2 to 3 minutes more.
- To make the spicy mayo, stir 1/4 cup mayo with 1 tablespoon sriracha. Taste and add more sriracha if more heat is desired.
- To make the dressing, combine all the dressing ingredients (from ginger through sesame oil) together in a jar. Close tightly with a lid and shake vigorously to combine.
- To serve, divide the rice and mushroom-edamame mixture among 4 bowls. Top with cucumbers, carrots, radishes, and avocado, and sprinkle with scallions and sesame seeds. Serve alongside both sauces for drizzling.
Notes
- I always recommend brown rice for its fiber and mineral content, but you can use white rice too, and sushi rice is especially good here (follow package instructions instead when cooking sushi rice).
- This raw veggie combo works great here, but you don’t have to use them all the if you don’t want to.
- Feel free to use cilantro along with, or instead of, the scallions.
- Apart from sesame seeds, store-bought fried onions are also a common topping.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 515
- Sodium: 800 mg
- Fat: 32 g
- Carbohydrates: 49 g
- Fiber: 6.5 g
- Protein: 10.2 g
