Japanese Breakfast Bowl: A Refreshing Start to Your Day

Allergens

Soy (in soy sauce), Eggs

Ingredients

• 2 cups sushi rice, cooked
• 1 cup edamame, shelled and steamed
• 1 avocado, sliced
• 1 cup shredded carrots
• 1 cup mixed mushrooms (shiitake, enoki, and maitake)
• 1 cup cucumber, thinly sliced
• 2 tbsp pickled red ginger
• 2 tbsp black sesame seeds
• 4 soft
• boiled eggs, halved
• Sea salt and black pepper, to taste Soy
• Ginger Dressing:
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp mirin
• 1 tbsp grated fresh ginger

Instructions

1. In a small bowl, whisk together the ingredients for the Soy Ginger Dressing and set aside.
2. Place cooked sushi rice in a large serving dish and drizzle with half of the prepared dressing. Mix gently to combine.
3. Arrange steamed edamame on top of the rice, followed by sliced avocado, shredded carrots, mixed mushrooms, cucumber, and pickled red ginger.
4. Sprinkle black sesame seeds over the bowl. Season with sea salt and black pepper, to taste.
5. Place soft boiled eggs on the side of the dish and serve immediately.

Chef’s Insight

Embrace the beauty of natural ingredients and their unique flavors to create a truly nourishing meal.

Notes

This recipe can be easily customized to personal taste by adding or removing ingredients.