Wholesome Vegan Japanese Breakfast: A Mouthwatering Symphony of Flavors

Allergens

Soy (soy sauce)

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 ounces shiitake mushrooms, thinly sliced
• 1 avocado, sliced
• 1 medium cucumber, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 2 green onions, chopped
• Sesame seeds for garnish
• Nori sheets, cut into strips
• Pickled radishes (optional)

Instructions

1. a. Rinse sushi rice in cold water until the water runs clear, then cook according to package instructions. b. In a small saucepan, combine rice vinegar, sugar, and salt, and heat gently until dissolved. Set aside to cool. Once cooled, mix with cooked sushi rice to make sushi vinegar. c. In a pan over medium heat, sauté shiitake mushrooms until tender and slightly browned. Remove from heat and set aside. d. Arrange a bed of cucumber slices on each plate. Spoon the sushi rice over the cucumber and drizzle with soy sauce mixed with mirin. e. Top the rice with shiitake mushrooms, avocado slices, green onions, sesame seeds, and nori strips. If desired, garnish with pickled radishes.

Chef’s Insight

The combination of flavors and textures in this vegan Japanese breakfast is designed to excite your senses and provide a satisfying meal that leaves you feeling energized and nourished.

Notes

This recipe is designed for a vegan diet and excludes any animal-based products.