Japanese Vegetarian Brunch Bowl – A Sensory Feast
Discover this delectable and easy-to-prepare Japanese vegetarian brunch bowl that combines mouthwatering flavors, stunning visual appeal, and an irresistible aroma. Perfect for a relaxing weekend meal with friends and family.
Allergens
Soy (soy sauce)
Ingredients
- 1 cup sushi rice, uncooked
- 2 tbsp sesame oil
- 1 medium avocado, sliced
- 1 small cucumber, thinly sliced
- 1 small carrot, julienned
- 4 oz enoki mushrooms, trimmed and separated
- 2 green onions, thinly sliced
- 1 tbsp black sesame seeds
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
Instructions
- Cook sushi rice according to package instructions and set aside.
- In a small bowl, combine rice vinegar, soy sauce, and sugar. Mix well and set aside.
- Heat sesame oil in a pan over medium heat. Add enoki mushrooms and cook for 2 3 minutes until tender. Set aside.
- Assemble the brunch bowl by dividing cooked sushi rice among 4 bowls. Top each with avocado, cucumber, carrot, mushrooms, and green onions. Drizzle the prepared sauce over the ingredients in each bowl.
- Sprinkle black sesame seeds on top and serve immediately.
Chef’s Insight
The combination of textures and flavors creates a truly satisfying dish that will leave you craving more.
Notes
Adjust the amount of sugar according to your preference for sweetness.